Preparation of powdered egg yolk using a mini spray dryer

Ignário, Rene Maria; Lannes, Suzana Caetano da Silva

doi:10.1590/s0101-20612007000400009

Cited by 7 publications

(5 citation statements)

References 8 publications

(3 reference statements)

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“…Results are common to a gellike system; both moduli almost independent of the applied frequency with a dominant elastic modulus (G 0 [ G 00 ) in the entire frequency range. Results are similar to those reported for fresh egg elsewhere (USDA 2016;Ignário and Lannes 2007;Miranda et al 2002;Moros et al 2002). These measurements reveal the effects of the high and low-density lipoproteins of the egg; the latter (LDL) are found mainly in the yolk and contain * 95% of total lipids.…”

Section: Rheology Of Hv-md and Hv-mn Powder Rehydratedsupporting

confidence: 86%

“…Protein content is very important due to its nutritional contribution. Fresh egg contains 9.7-12.6 wt% crude protein (USDA 2016) but in egg powder values up to 48.05, 31.88 g/100 g have been reported (USDA 2016, Ignário andLannes 2007) which is a consequence of the nutrients concentration produced by the removal of water during the drying process. One of the most important effects of mucilage as a thickener material is the protection given to the egg proteins preserving more than 6 wt%.…”

Section: Proximate Chemical Analysis Of Hv-sd Hv-md and Hv-mnmentioning

confidence: 99%

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Spray drying egg using either maltodextrin or nopal mucilage as stabilizer agents

et al. 2017

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In this work, a comparative study between spray drying (SD) of fresh egg by either maltodextrin (MD) or nopal-mucilage (MN) as stabilizing vectors was made. The powders obtained were characterized for drying performance, moisture content, chemical proximate analysis, thermal analysis (TGA), chemical composition (FTIR), microscopy (SEM) and rheology (viscoelasticity and steady state simple shear viscosity). Infrared analysis showed that MN has the effect of a thickening agent rather than an encapsulating one. Results indicated that SD egg with MN produced a high thermal and mechanical stable product and rendered the highest drying performance, producing a more uniform and defined sphere-shaped morphology in comparison to egg SD either alone and with MD.

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Section: Rheology Of Hv-md and Hv-mn Powder Rehydratedsupporting

confidence: 86%

Section: Proximate Chemical Analysis Of Hv-sd Hv-md and Hv-mnmentioning

confidence: 99%

Spray drying egg using either maltodextrin or nopal mucilage as stabilizer agents

et al. 2017

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“…Spray drying is a technique often applied on egg yolk to extend its shelf life, in which egg yolk is atomized and exposed to contact with hot air to get a fine powdered product (Ignário and Lannes ). The effect of spray drying on viscosity of mayonnaise emulsified by yolk and granules # 1 was shown in Figure .…”

Section: Resultsmentioning

confidence: 99%

Isolation of Egg Yolk Granules as Low‐Cholesterol Emulsifying Agent in Mayonnaise

Romero

Zhang

et al. 2017

Journal of Food Science

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Egg yolk is an essential ingredient for many food products due to its excellent functional properties such as emulsification. However, the consumers' concern of its cholesterol level has led food industry to seek solutions for its replacement. Utilization of low-fat egg yolk granules as emulsifier can be an alternative strategy. In this study, granules with low cholesterol content were separated from egg yolk by a simple method under easily scalable centrifugal conditions. The egg yolk granules isolated within 0.17 M NaCl solution achieved a 22.5% yield that was similar to that using higher centrifugation speeds and longer time. The yield of egg yolk granules increased from 25% to 32% when the yolk:water ratio was changed from 1:1 to 1:2. Mayonnaise was prepared to evaluate the emulsifying capacity of the egg yolk granules. It was found that egg yolk granules exhibited similar emulsifying activity as that of whole egg yolk, but a better emulsion stabilizing property that is evidenced by the higher viscosity of mayonnaise prepared with the granules. In addition, the viscosities of mayonnaise prepared by spray dried yolk and granules were slightly higher than the liquid counterpart, showing a further improvement by spray drying on the emulsion stabilizing properties. The mechanical spectra of mayonnaise samples by frequency sweep also suggested that granules favored the formation of stronger 3-dimensional arrangements of oil droplets and therefore a more stable emulsion. Results suggest that granules isolated within 0.17 M NaCl solution present best emulsifying properties and can be applied as whole yolk replacer in food emulsions.

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“…Protein content denaturation is generally the consequence of high temperature or pressures during processing and, depending on the denaturation effect can be measured by standard tests as Protein Dispersibility Index (PDI), Nitrogen Solubility Index (NSI) and indirectly by Water Absorption Index (WAI). In this research, however, only the protein content has been evaluated analogously to similar researches (Ignário et al, 2007) by means of the Kjeldahl method. This methodology leads to a rough evaluation of the protein denaturation effect, and the results here presented, consequently, must be considered preliminary.…”

Section: Nutritional Content Analysismentioning

confidence: 99%

Controlled temperature grinding under modified atmosphere for Almond (Prunus Dulcis) paste production

Aiello¹,

Scalia²,

Cannizzaro³

2011

Int. J. Eng. Sci. Tech

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The quality of the raw material and the processing conditions have a great influence on the nutritional properties of finished products. This research is focused on almond paste production and aims at developing a new production process to deliver the high nutritional content of the raw almonds into the finished product. Raw almonds are composed mainly of fats (approx. 50%) and proteins (approx. 25%), and are particularly rich in omega 6 fatty acids, and are hence exposed to denaturation and oxidation phenomena during the traditional grinding/homogenization process. The study involved the analysis of six different local cultivars based upon the main nutritional indicators (protein content, vitamins, and fatty acids) which resulted in the determination of the cultivar tuono as the one with the best nutritional properties. The further step consisted in establishing an innovative production process involving controlled atmosphere and refrigerated grinding with the aim of preserving the nutritional value of the raw material. Finally an experimental comparison of the product obtained with the proposed production process and the traditional method showed an average incremental gain of 27% and 21% in the protein and fat content, respectively.

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Preparation of powdered egg yolk using a mini spray dryer

Cited by 7 publications

References 8 publications

Spray drying egg using either maltodextrin or nopal mucilage as stabilizer agents

Spray drying egg using either maltodextrin or nopal mucilage as stabilizer agents

Isolation of Egg Yolk Granules as Low‐Cholesterol Emulsifying Agent in Mayonnaise

Controlled temperature grinding under modified atmosphere for Almond (Prunus Dulcis) paste production

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