Statistical optimization of desugarization process parameters of liquid whole egg using response surface methodology

Sharma, Harish Kumar; Singh, Jaspal; Sarkar, Bhavesh Chand; Singh, Balraj; Premi, Monica

doi:10.1016/j.lwt.2011.08.017

Cited by 7 publications

(4 citation statements)

References 7 publications

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“…Desugarization can be conducted either by yeast or bacterial fermentation, in which different organic acids are produced via the conversion of glucose. The reducing sugar content of liquid whole hen egg was completely depleted within 12 h following fermentation by baker's yeast (Sharma et al 2012). However, these processes pose some bacteriological problems.…”

Section: Desugarization Before Dehydrationmentioning

confidence: 99%

Duck egg albumen: physicochemical and functional properties as affected by storage and processing

Quan

Benjakul

2019

J Food Sci Technol

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The demand for duck meat and eggs in Asian countries increases every year. Duck egg albumen has become an important ingredient in the food industry alongside its hen counterpart, because of its excellent nutritive and functional properties. The major proteins in duck albumen are ovalbumin, ovomucoid, ovomucin, conalbumin, and lysozyme. Comparing with hen albumen, lower contents of ovalbumin, conalbumin, lysozyme and ovoflavoprotein are found in duck albumen. Nevertheless, duck albumen shows better gelling and foaming properties than hen albumen. During storage, duck albumen gel properties are enhanced, while foam volume and foam stability are decreased. Moreover, the changes in quality indices of duck egg including the thinning of the albumen, an increase in albumen pH, loss of water and carbon dioxide occur as storage time is increased. Some processes such as alkaline treatment also cause the loss in nutritive value of egg albumen. In this review, the composition and functional properties of duck albumen and how they are affected by processing conditions are also addressed, in comparison with hen albumen. A better understanding of duck egg albumen would be beneficial so that the food processing industry can exploit the potential of this avian protein.

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Section: Desugarization Before Dehydrationmentioning

confidence: 99%

Duck egg albumen: physicochemical and functional properties as affected by storage and processing

Quan

Benjakul

2019

J Food Sci Technol

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“…The results of ANOVA and the regression coefficients of DY, T, and S on the MSSC specific volume, porosity, hardness, and chewiness (as linear, quadratic, and interaction effects) are presented in Table 3. Based on statistical analysis, the adequacy of quadratic models was confirmed, and the R 2 ‐values were relatively high of all models, which all exceeded 0.9 and suggested a good fit (Sharma, Singh, Sarkar, Singh, & Premi, 2012).…”

Section: Resultsmentioning

confidence: 95%

Effects of sourdough on improving the textural characteristics of microwave‐steamed cake: A perspective from dielectric properties and water distribution

Yan

Zhou

et al. 2020

Journal of Food Science

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A sourdough combined with microwave heating method was adopted to make steamed cake (SSC), the dough yield, fermentation time and additive amount of sourdough were optimized by Response Surface Methodology (RSM) to obtain microwave-steamed cake (MSSC) with high-quality attributes and then the potential mechanism of sourdough on the improvement of the MSSC texture was investigated. The addition of sourdough with the optimized parameters could greatly improve the specific volume, porosity, hardness, and chewiness of MSSC, which was mainly related to changes in dielectric properties and water distribution. The results of dielectric properties confirmed that sourdough increased the dielectric properties of the system during microwave heating, affecting the microwave heating characteristics. And the changes of water states and distribution by T 2 relaxation analysis showed that sourdough restricted water mobility during heating and facilitated the retention of water trapped in MSSC. Additionally, the scanning electron microscopy (SEM) images indicated that sourdough weakened the gluten network structure, and triggered a looser and smoother microstructure.

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“…Segundo Sinanoglou et al (2011), as diferenças e semelhanças na composição de ovos variam principalmente de acordo com a espécie, fase de desenvolvimento da ave e ração consumida pelo animal, sendo necessário atentar para a qualidade e quantidade de ingredientes usados na formulação dessas rações.…”

Section: Comunicação Científicaunclassified

“…Valores de pH da clara, gema e ovo integral de avestruz foram reduzidos após a fermentação, diferindo do pH inicial das amostras in natura (p < 0,05), o que é de extrema importância para os alimentos que serão submetidos à secagem, pois o menor valor de pH ocorre com a máxima redução do percentual de glicose, com consequente inibição do escurecimento não enzimático (Sharma et al 2012), que provoca diminuição no valor nutricional dos alimentos, características sensoriais indesejáveis e a formação de compostos tóxicos ao organismo humano (Jaeger et al 2010). Sob o ponto de vista microbiológico, a redução do pH também é desejável, uma vez que valores mais baixos dificultam a multiplicação de micro-organismos deteriorantes e patogênicos.…”

Section: Comunicação Científicaunclassified

Caracterização físico-química e microscópica de ovos desidratados de avestruz

Aquino

Silva

Figueirêdo

et al. 2014

Pesqui. Agropecu. Trop.

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O ovo é um alimento de alto valor nutricional e baixo custo, que vem sendo utilizado por indústrias nos mais diversos produtos, devido a suas características funcionais e tecnológicas (Pleti et al. 2009).O ovo de avestruz pesa 1,3-1,7 kg, o que corresponde a 24 ovos de galinha com tamanho médio, e apresenta algumas propriedades físicas e químicas semelhantes às deste tipo de ovo (Sinanoglou et al. 2011). No entanto, é um alimento perecível e começa a perder sua qualidade interna imediatamente após a postura (Pleti et al. 2009 Nesse sentido, objetivou-se determinar a composição química de ovos de avestruz in natura, bem como os parâmetros físicos, químicos e microscópicos dos ovoprodutos de avestruz, após desidratação. Determinou-se a composição química de ovos in natura de avestruz e de galinha. As claras, gemas e ovos integrais de avestruz foram fermentados e desidratados em mini spray-dryer. Após a desidratação, determinou-se o rendimento, composição e diâmetro de partículas dos ovoprodutos coletados em ciclone e na câmara do spray-dryer. A gema e a clara de ovos in natura de avestruz apresentaram maior teor proteico (respectivamente 15,21% e 11,54%) e lipídico (respectivamente 38,48% e 0,34%), em comparação aos ovos de galinha. As amostras coletadas do ciclone apresentaram menor percentual de umidade e melhor uniformidade no diâmetro de partículas. Os ovoprodutos de avestruz apresentaram rendimento, uniformidade e valor nutricional satisfatórios, demonstrando que a secagem por spray-dryer é mais uma alternativa para a conservação e aproveitamento desse alimento na alimentação humana. PALAVRAS-CHAVE: Struthio camelus; ovoprodutos; desidratação de alimentos. ABSTRACT RESUMO Physicochemical and microscopic characterization of dehydrated ostrich eggsApproximately 20% of ostrich eggs are infertile and can be consumed by humans, however, its high volume and perishability indicate the need of appropriate technological processes. Thus, this study aimed to determine the chemical composition of in natura ostrich eggs, as well as physical, chemical and microscopic parameters of ostrich egg products after dehydration. The chemical composition of in natura ostrich and chicken eggs was determined. Ostrich egg whites, yolks and whole eggs were fermented and dried in mini spray-dryer. After dehydration, yield, composition and particle diameter of egg products collected in the cyclone and spray-dryer chamber were evaluated. In natura ostrich egg white and yolk showed higher protein (respectively 15.21% and 11.54%) and fat (respectively 38.48% and 0.34%) contents, when compared to chicken eggs. Samples collected from the cyclone showed a lower moisture content and better particle diameter uniformity. The ostrich egg products presented satisfactory yield, uniformity and nutritional value, demonstrating that the spray-dryer technique is another alternative for conservation and use of this food for human consumption.KEY-WORDS: Struthio camelus; egg products; food drying. COMUNICAÇÃO CIENTÍFICA

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Statistical optimization of desugarization process parameters of liquid whole egg using response surface methodology

Cited by 7 publications

References 7 publications

Duck egg albumen: physicochemical and functional properties as affected by storage and processing

Duck egg albumen: physicochemical and functional properties as affected by storage and processing

Effects of sourdough on improving the textural characteristics of microwave‐steamed cake: A perspective from dielectric properties and water distribution

Caracterização físico-química e microscópica de ovos desidratados de avestruz

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