Drying process is one of the most important factors in the processing of dehydrated egg flour. Drying affect the characteristics of resulted egg flour and influence duration of the egg flour processing. Egg flour can be processed from fresh eggs or eggs that have been stored in the freezer/frozen eggs. Dehydrated egg flour has many advantages such as increase shelf life without reducing nutritional value, reduce the volume, and expands marketing reach. The aim of the study was to find out the characteristics of dehydrated egg flour with the addition of Carboxy Methyl Cellulose (CMC) from frozen eggs using different type of dryers. The treatments tested consisted of types of dryers, namely oven blower, oven and Mollen dryer. Parameters observed included yield, color, rehydration level and proximate analysis. The results showed that frozen egg can be done as an alternative of egg preservation and result good characteristics of dried egg flour. The different type of dryer affects the chemical and physical characteristics of egg flour. The drying treatment affected the color of the egg flour, but did not affect the rehydration power. The best treatment was oven drying with a yield of 24.48%, brightness 81.49% and rehydration level of 35.38%
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.