Physicochemical analysis of cholesterol-reduced egg yolk powder and its application in mayonnaise


Citation

Fauziah C. I., . and Zaibunnisa A. H., . and Osman H., . and Wan Aida W. M., . Physicochemical analysis of cholesterol-reduced egg yolk powder and its application in mayonnaise. pp. 575-582. ISSN 2231-7546

Abstract

The aim of this study were to find out the physicochemical characteristics of cholesterol-reduced egg yolk powder and its application in the production of mayonnaises. Cholesterol-reduced egg yolk powder (CREYP) were prepared from removal of cholesterol by formation of cholesterol:-cyclodextrin inclusion complex. The physicochemical characteristics of CREYP and NEYP were foaming capacity (FC):1.96 4; foaming stability (FS):96.48 94.55; emulsion capacity (EC):59.82 58.43 and emulsion stability (ES):43.94 41.48 respectively. Whereas the viscosity of CREY NEY and commercial mayonnaises were 8000 4768 and 6747 cP respectively. The lightness (L) redness (a) yellowness (b) saturation (C) and hue angle (h) values for CREYP and NEYP results showed significantly different (p0.05) for all chroma values with CREYP showed higher L and h values but lower in a b and C values showing that the yellow colour of NEYP lessened. Commercial mayonnaise appeared to be lighter and less yellowish than CREY mayonnaises with L and b values of commercial to CREY mayonnaises were L:78.34;63.78 and b:8.29;14.98 respectively. It can be concluded that CREYP can be used as replace to the NEYP and whole liquid egg yolk with enhance nutritional values. The results obtained from this study will be very useful for producing CREYP.


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Abstract

The aim of this study were to find out the physicochemical characteristics of cholesterol-reduced egg yolk powder and its application in the production of mayonnaises. Cholesterol-reduced egg yolk powder (CREYP) were prepared from removal of cholesterol by formation of cholesterol:-cyclodextrin inclusion complex. The physicochemical characteristics of CREYP and NEYP were foaming capacity (FC):1.96 4; foaming stability (FS):96.48 94.55; emulsion capacity (EC):59.82 58.43 and emulsion stability (ES):43.94 41.48 respectively. Whereas the viscosity of CREY NEY and commercial mayonnaises were 8000 4768 and 6747 cP respectively. The lightness (L) redness (a) yellowness (b) saturation (C) and hue angle (h) values for CREYP and NEYP results showed significantly different (p0.05) for all chroma values with CREYP showed higher L and h values but lower in a b and C values showing that the yellow colour of NEYP lessened. Commercial mayonnaise appeared to be lighter and less yellowish than CREY mayonnaises with L and b values of commercial to CREY mayonnaises were L:78.34;63.78 and b:8.29;14.98 respectively. It can be concluded that CREYP can be used as replace to the NEYP and whole liquid egg yolk with enhance nutritional values. The results obtained from this study will be very useful for producing CREYP.

Additional Metadata

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Item Type: Article
AGROVOC Term: Egg yolk
AGROVOC Term: Powders
AGROVOC Term: Mayonnaise
AGROVOC Term: Physicochemical properties
AGROVOC Term: Cholesterol
AGROVOC Term: Cyclodextrins
AGROVOC Term: Emulsions
AGROVOC Term: Foaming
Depositing User: Ms. Suzila Mohamad Kasim
Last Modified: 24 Apr 2025 06:27
URI: http://webagris.upm.edu.my/id/eprint/22542

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