Response surface studies on cholesterol reduction in egg yolk using beta-cyclodextrin.

Manohar, B. and Basappa, C. and Rao, D. N. and Divakar, S. (1998) Response surface studies on cholesterol reduction in egg yolk using beta-cyclodextrin. Zeitschrift fuer Lebensmittel Untersuchung und Forschung A/Food Research and Technology, 206 (3). 189-192, 17 ref..

PDF Eur_Food_Res_Technol_(1998)_206_189-192.pdf Restricted to Registered users only Download (303kB)

Abstract

Effects of beta-cyclodextrin (BCD) and reaction time on recovery of cholesterol from egg yolk were studied at 25C; experiments were based on response surface methodology. The developed response model is of the form: Y = 5.585 + 429.77 Xc + 0.534 Xr2, where Y is the predicted cholesterol recovery (%), Xc is the BCD/egg yolk ratio (kg/kg) and Xt is the reaction time (h). Cholesterol recovery increased with both BCD/egg yolk ratio and reaction time; there was no optimum value. The model predicted a cholesterol recovery of 94.5% at a BCD/egg yolk ratio of 0.163 over a reaction time of 6 h; experiments demonstrated a cholesterol recovery of 87.7%.

Item Type:	Article
Uncontrolled Keywords:	CHOLESTEROL-; DEXTRINS-; EGG-YOLKS; CYCLODEXTRINS-
Subjects:	600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions:	Fermentation Technology and Bioengineering Food Engineering Meat Fish and Poultry Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	31 Jul 2008 10:14
Last Modified:	30 Dec 2016 12:39
URI:	http://ir.cftri.res.in/id/eprint/7774

Actions (login required)

View Item