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Objective A study was conducted to develop non-dairy creamer analogs/mimics using egg white, egg yolk, soy protein and their combinations, and their nutrient content, shelf-life and flavor acceptability were compared. Methods Spray dried egg white, egg yolk, and soy protein isolate were purchased from manufacturers and used for the formulae. Results The protein contents of the non-dairy creamer analogs/mimics were about 8.5% as calculated. The amounts of oleic and linoleic acid content increased as the amount of yolk increased in the formula, but the increases of polyunsaturated fatty acids were

The objective of this study was to determine the effects of dietary treatment and packaging on the oxidative stability of breast rolls. A total of 120 4-wk-old broiler chickens were randomly assigned to control, oxidized diet (5% oxidized oil, PV = 100), or antioxidants-added diet (500 IU vitamin E + 200 ppm BHA) and fed for 2 wk. Breast muscles were separated from the carcasses and breast rolls were prepared. The rolls were cooked in a smoke house (85 °C) to an internal temperature of 74 °C, cooled, sliced to 2-cm thick pieces, individually packaged in oxygen permeable bags or vacuum-packaged in oxygen impermeable bags, and stored in a 4 °C cold room for 7 d. Lipid, protein oxidation and volatiles were determined at 1, 4, and 7 d of storage. Dietary supplementation of antioxidants significantly reduced lipid oxidation (TBARS) and protein oxidation (carbonyls) in breast rolls, and the effect of dietary antioxidants on lipid oxidation was more pronounced than protein oxidation. Chicken breast rolls from antioxidants treatment group produced significantly lower amounts of hexanal and pentanal than those from control and oxidized oil treatments ( P < 0.05). However, dietary oxidized oil did not increase lipid and protein oxidation in breast rolls. Vacuum-packaging significantly delayed the onset of lipid oxidation and protein oxidation in chicken rolls during 7-day refrigerated storage ( P < 0.05). Therefore, it is suggested that appropriate use of dietary supplementation of antioxidants in combination with packaging could minimize lipid oxidation in chicken breast rolls. [ABSTRACT FROM AUTHOR]