EFFECT OF OVEN DRYING METHOD ON THE YIELD AND FUNCTIONAL PROPERTIES OF EGG POWDERS MADE USING EGGS FROM THREE POULTRY SPECIES.
DOI:
https://doi.org/10.33003/jaat.2024.1003.14Keywords:
Drying Method,, Egg Powder,, Turkey,, Quail,, YieldAbstract
This study aimed to evaluate the effects of oven drying method on the functional properties of whole eggs powders obtained from chickens, quails, and turkey eggs, respectively. A total of 1000g 1000g of liquid egg for each of the three poultry species was dried at 60 °C and the product yield (%) was determined. Foaming capacity, foam stability, emulsion activity, swelling capacity, bulk density, water absorption and oil absorption were all recorded using the standard procedure. Data were analysed using descriptive statistics and ANOVA at α0.05. Dried egg was higher for quail egg powder (26.9), followed by turkey egg powder (24.4), with the lowest yield in chicken egg powder (21.9). The results showed that chicken egg powder had the highest emulsion activity (74.3+0.2) compared to quail egg (73.4+0.1) and turkey egg powder (69.2+0.2). Quail egg powder gave the highest foaming stability (62.5+0.3) and foaming capacity (79.3+0.3) compared to turkey egg powder (60.5+0.2) and (77.3+0.3) and lastly chicken egg powder (57.2+0.3) and (76.3+0.2) powders. The highest water retention was recorded in quail egg powder (3.1+0.3%), followed by chicken egg powder (2.9+0.2) and turkey egg powder (2.7+0.5) powders. The quail egg was the preferred choice regarding the processing yield and functional ability.
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