Functional characteristics of egg powder with addition of different levels of protein isolate powder.

Egg powder is a type of egg preservation by drying method. However, the high-fat content in eggs results in the drying process. The egg powder becomes shiny, oily, and slightly rancid, so it is necessary to add a binder in the form of protein isolate powder to reduce the physical condition of the egg powder. This study aimed to determine the functional characteristics of egg powder with the addition of different levels of soy isolate powder. The study was conducted experimentally using a completely randomized design with four treatments and three replications. Parameters measured were foaming power, foam stability, emulsion power, solubility, dissolving time, and coagulation time. The use of different levels of soy protein isolate powder had a very significant effect (P#x003C;0.01) on foaming power and significantly (P#x003C;0.05) on emulsion power, dissolving time, and coagulation time but had no significant effect on foam stability and solubility. Adding a 1#x0025; level of soybean protein isolate powder in the manufacture of egg powder can maintain foaming power, emulsion power, dissolving time, and coagulation time but does not change the characteristics of foam stability and solubility in egg powder. [ABSTRACT FROM AUTHOR]