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Changes in solubility, beta-carotene and development of non-enzymatic browning of spray-dried, foam-mat-dried and freeze-dried whole egg powders packed in different packaging materials.

Author(s) : SATYANARAYANA RAO T. S.

Type of article: Article

Summary

Drying conditions and packaging materials did not significantly influence solubility, destruction of beta-carotene and development of non-enzymatic browning of spray-dried, foam-mat-dried and freeze-dried egg powders during storage at 4, 19-27 and 37 deg C up to 365 days. However, the storage at 42 and 55 deg C had significant effect on these attributes in all the three types of egg powders packed in cans and flexible pouches.

Details

  • Original title: Changes in solubility, beta-carotene and development of non-enzymatic browning of spray-dried, foam-mat-dried and freeze-dried whole egg powders packed in different packaging materials.
  • Record ID : 1993-2929
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 29 - n. 4
  • Publication date: 1992/07
  • Document available for consultation in the library of the IIR headquarters only.

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