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PREPARATION OF FOAM-MAT DRIED AND FREEZE-DRIED WHOLE EGG POWDER (HEN'S).

Author(s) : SATYANARAYANA RAO T. S., MURALI H. S., GOPAL RAO K. R.

Type of article: Article

Summary

FOAM-MAT DRIED AND FREEZE DRIED HEN'S EGG POWDER WERE PREPARED FROM EGG MELANGE OF UNIFORM COMPOSITION AND COMPARED FOR VARIOUS PROCESSING PARAMETERS AND PROXIMATE COMPOSITION. GLUCOSE, TOTAL SOLIDS AND BETA-CAROTENE CONTENTS VARIED SLIGHTLY FROM BATCH TO BATCH. THE MATERIAL BALANCE DATA FOR BOTH TYPES OF EGG POWDER WERE NEARLY THE SAME. THOUGH THE DRYING TECHNIQUES WERE DIFFERENT, THE POWDERS PREPARED WERE SIMILAR IN CHEMICAL AND ORGANOLEPTIC QUALITY. THE BACTERIAL LOAD WAS BROUGHT DOWN SUBSTANTIALLY BY PASTEURIZATION AND BY HYGIENIC HANDLING.

Details

  • Original title: PREPARATION OF FOAM-MAT DRIED AND FREEZE-DRIED WHOLE EGG POWDER (HEN'S).
  • Record ID : 1987-2455
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 24 - n. 1
  • Publication date: 1987
  • Document available for consultation in the library of the IIR headquarters only.

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