Effect of oven drying on the functional and nutritional properties of whole egg and its components

Abstract

The effect of oven drying on the functional and nutritional properties of whole egg and its components viz; emulsification capacity and stability, foam capacity and stability, water and oil adsorption capacity, coagulation temperatures, solubility and nutritional composition was studied using standard methods. Obtained results showed that egg yolk powder had better emulsification capacity (74%) and stability (72.4%) compared to whole egg (55 and 44.86%) and egg white powder (17.77 and 14.70%). While the egg white powder gave better foam stability (78.3%) and capacity (97.5%) compared to whole egg (59.28 and 40.0%) and egg yolk (28.08 and 38.5%) powders. The coagulation temperatures obtained for egg yolk, egg white and whole egg were 66.5, 63, and 64°C, respectively. The highest solubility was recorded in egg white (96%), followed by whole egg (92%) and egg yolk (88%) powders, while the reverse was the case for the water and oil absorption properties which gave values of 1.6, 0.5, 1.8 and 2.6, 0.6, 0.5 g for the whole egg powder, egg yolk powder and egg white powder, respectively. The total solids were significant in whole egg powder (93.26%), egg yolk powder (96.12%) and egg white powder (95.88%). Obtained results also showed that the nutrient composition of the egg and its components were minimally affected by oven drying at the temperature of study. Key words: Drying, egg components, functional properties, nutrient composition, coagulation.