Effects of Binders on Physico-chemical Characteristics of Egg Albumen Paneer (EAP)

Abstract

Background: An innovative food product from egg albumen analogous to the conventional paneer was developed by inclusion of different types of binders and their effects on the physico-chemical qualities of the product were studied. Methods: Different cereal flours were used as binders viz., juoha rice flour (JRF), glutinous rice flour (GRF), wheat flour (WF) and oat flour (OF) in different ratios, with the egg albumen as the base material for the production of egg albumen paneer (EAP). EAP cubes were packed in food grade high density polyethylene bags and stored at 5-7oC for physico-chemical evaluation upto 90 days. Rehydration properties of the dried products were also studied. Result: Studies of EAP revealed that pH and water activity differ significant (P less than 0.01) among the treatments groups and decreased gradually during storage irrespective of the treatment groups and days of storage. The Thiobarbituric acid and Tyrosine values also showed significant (P less than 0.01) differences among the treatment formulations as well as during the storage days. The rehydration percentage, increase in volume after rehydration and coefficient of rehydration recorded highest in T1 than the other samples. Both the rehydration ratio and rehydration percentage were recorded highest in T2 group.