Physicochemical Properties of Egg White Powder from Eggs of Different Types of Bird

Sze, Wong Kai; Huda, Nurul; Dewi, Muthia; Hashim, Habibah

doi:10.18517/ijaseit.8.2.4087

Cited by 11 publications

(5 citation statements)

References 23 publications

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“…Egg white flour using BTP CMC has a higher L value than control and maltodextrin use, this value is almost the same as commercial egg white flour. The brightness value of egg white flour ranges from 93.91 -95.11, this value is better than the brightness value of egg white flour from the research results Kai Sze et al (2018) [16] between 91-92%. During drying there is a change in the color of the egg flour which is a Maillard reaction.…”

Section: Proximate Assaysmentioning

confidence: 63%

Effect of Combination of Food Additives on Physicochemical and Functional Properties of Egg White Flour

Hayuningtyas

Winarti

Suryana

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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Chicken eggs are a source of protein that is rich in other nutrients, important for the body, relatively affordable, and favored by the community. The processing technology is one solution to increase shelf life, maintain egg availability, and prevent price fluctuations. The use of egg white flour in the food industry is essential to facilitate processing and be more durable. The presence of food additives changes the physicochemical structure of egg white flour and is equivalent to commercial products. Egg white flour has various functions for the food industry, especially, apart from being easy to use, it also reduces storage costs. This study aims to determine the presence of food additives that will affect the physicochemical quality of egg white flour. The measured parameters include color, rehydration power, moisture, ash, protein, fat, carbohydrate content, energy, froth power, solubility, and pH. Based on the characterization results, treatment with the addition of food additives maltodextrin gave the best physicochemical properties of egg flour. Egg white flour produced from this method has a (brightness) (L value) of 93,9; Hue value of 70,7; a value of b is 10,9; and the value of c is 11,6; rehydration powder of 50,3%; water content 76%, ash content 5,12%; protein content of 74,5%; fat content 1,75%; and carbohydrate content of 12,5%; energy 349,9 kal; foaming powder of 300%; pH of 10,6 and solubility of 16%. These results indicate that with the appropriate addition of food additives, egg white flour can reach the SNI standard value and be used in food processed product.

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Section: Proximate Assaysmentioning

confidence: 63%

Effect of Combination of Food Additives on Physicochemical and Functional Properties of Egg White Flour

Hayuningtyas

Winarti

Suryana

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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“…The ability of a protein to bind water is affected by many factors, including pH and ionic strength [30]. [31] showed that the ability to bind water is an important factor in the formation of protein gels. The physical and chemical properties of egg white powder from different types of poultry birds were studied in terms of the ability of egg white powder to bind water.…”

Section: Water Winding Capacitymentioning

confidence: 99%

Improving or Enhancing the Functional Properties of Egg White Proteins by Modifying Them Using Ultrasound and Enzymatic Methods

Majeed,

Hashim

2024

IOP Conf. Ser.: Earth Environ. Sci.

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Egg white proteins are an important part of the food industry, as they work to increase the nutritional value and provide food with many sensory and functional properties. Several technologies have been developed to improve the functional properties of egg white proteins, including the use of ultrasound and enzymatic methods, which work to improve the nutritional and functional properties. For food products. Many studies have been conducted on changing the structure of egg white proteins through ultrasonic treatment and the use of enzymatic methods. These treatments affect the structure of proteins, which are discovered using different techniques. The main goal of this review is to shed light on the treatment of egg white proteins. Ultrasonic and enzymatic methods, and showing the effect of these treatments on the structure of proteins and their functional properties.

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“…The volume of the foam and volume of the egg white solution were measured after 30 min. The foaming ability and stability were calculated using the formula below (Sze et al, 2018):…”

Section: Functional Properties Analyses Foaming Abilitymentioning

confidence: 99%

“…Thus, colour plays an important role in evaluating food quality. Based on the Hunter Lab colour scale system, L* indicates brightness (whiteness (+) or darkness (-)), a* indicates redness (+) or greenness (-), b* indicates yellowness (+) or blueness (-), and delta value (ΔE) shows the differences between standard and each sample in terms of L*, a*and b* (Sze et al, 2018).…”

Section: Colour Analysismentioning

confidence: 99%

Effect of Sonication Temperature on Physicochemical and Functional Properties of Chicken Egg White and Duck Egg White

Lee¹,

Huda²,

Marlida³

et al. 2022

JAHP

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Physicochemical Properties of Egg White Powder from Eggs of Different Types of Bird

Cited by 11 publications

References 23 publications

Effect of Combination of Food Additives on Physicochemical and Functional Properties of Egg White Flour

Effect of Combination of Food Additives on Physicochemical and Functional Properties of Egg White Flour

Improving or Enhancing the Functional Properties of Egg White Proteins by Modifying Them Using Ultrasound and Enzymatic Methods

Effect of Sonication Temperature on Physicochemical and Functional Properties of Chicken Egg White and Duck Egg White

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