Chemical composition of whole egg powders (large scale production).

Iyengar, J. R. and Soumithri, T. C. and Ramaswamy, K. G. and Rao, L. S. S. and Sripathy, N. V. and Rao, R. S. (1969) Chemical composition of whole egg powders (large scale production). Journal of Food Science and Technology, 6 (3). 197-199, 13 ref..

PDF Journal of Food Science and Technology, VoL 6, September 1969, pp. 197-199.pdf - Published Version Restricted to Registered users only Download (107kB)

Abstract

Chemical composition, microbiological quality and organoleptic properties of whole hens' egg powder prepared by the method of Iyengar et al., [see FSTA (1970) 2 4Q48] were determined. Range and mean of values for composition were: moisture, 1.0-1.9 and 1.41%; total ash, 3.31-3.65 and 3.56%; acid-insoluble ash, 0.02-0.10 and 0.06%; lipids, 37.5-41.1 and 40.04%; total N, 7.51-8.13 and 7.85%; soluble N, 6.77-7.61 and 7.00%; protein (N x 6.25) 50.17-54.3 and 52.47%; P, 701-800 and 768 mg%; Ca, 199-284 and 220 mg%; Fe, 13.55-26.7 and 17.76 mug%; Cu 3.4-6.3 and 4.86 mug%; and Sn, 13.6-25.2 and 19.35 mug%. Corresponding results for solubility in 10% KCl were: 86.82-96.96 and 90.12%. Ranges of counts/ml of total bacteria and coliforms respectively were; 1.4-7100 x 10-6 and 0.02-90 x 10-6 in raw liquid egg; 1.0-10.5 x 10-2 and 0-170 in pasteurized liquid egg; and 2-50 x 10-3 and 0 in egg powder. Organoleptic properties of omelettes and scrambled eggs prepared with the egg powder were acceptable. Standards for egg powder, based on these results, are suggested.

Item Type:	Article
Uncontrolled Keywords:	CHICKENS-; Composition of hens' egg powder; EGGS-; POWDERS-; WATER-; /Moisture/ content of egg powder; MINERALS-; /ash/ content of egg powder; LIPIDS-; /lipid/ content of egg powder; NITROGEN-; /N/ content of egg powder; PROTEINS-(ANIMAL); /protein/ content of egg powder; PHOSPHORUS-; /P/ content of egg powder; CALCIUM-; /Ca/ content of egg powder; IRON-; /Fe/ content of egg powder; COPPER-; /Cu/ content of egg powder; TIN-; /Sn/ content of egg powder; SOLUBILITY-; /Solubility/ of egg powder; ORGANOLEPTIC-PROPERTIES; /organoleptic properties/ of egg powder; BACTERIA-; /Bacteria/ in egg powder; COLIFORMS-; /coliforms/ in egg powder
Subjects:	600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Meat 600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions:	Meat Fish and Poultry Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	21 Mar 2014 06:15
Last Modified:	21 Mar 2014 06:15
URI:	http://ir.cftri.res.in/id/eprint/7355

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