Physicochemical analysis of cholesterol-reduced egg yolk powder and its application in mayonnaise

C. I. Fauziah, A. H. Zaibunnisa, Osman Hassan, Wan Aida Wan Mustapha

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

The aim of this study were to find out the physicochemical characteristics of cholesterol-reduced egg yolk powder and its application in the production of mayonnaises. Cholesterol-reduced egg yolk powder (CREYP) were prepared from removal of cholesterol by formation of cholesterol:β-cyclodextrin inclusion complex. The physicochemical characteristics of CREYP and NEYP were foaming capacity (FC):1.96%,4%; foaming stability (FS):96.48%,94.55%; emulsion capacity (EC):59.82%,58.43% and emulsion stability (ES):43.94%,41.48% respectively. Whereas the viscosity of CREY, NEY and commercial mayonnaises were 8000, 4768 and 6747 cP respectively. The lightness (L*), redness (a*), yellowness (b*), saturation (C*) and hue angle (h°) values for CREYP and NEYP results showed significantly different (p

Original languageEnglish
Pages (from-to)575-582
Number of pages8
JournalInternational Food Research Journal
Volume23
Issue number2
Publication statusPublished - 2016

Fingerprint

mayonnaise
Egg Yolk
egg yolk
Powders
powders
Cholesterol
cholesterol
Emulsions
emulsions
foaming capacity
foaming
cyclodextrins
Cyclodextrins
Viscosity
viscosity

Keywords

  • Cholesterol
  • Colour
  • Emulsion
  • Foaming
  • β-Cyclodextrin

ASJC Scopus subject areas

  • Food Science

Cite this

Physicochemical analysis of cholesterol-reduced egg yolk powder and its application in mayonnaise. / Fauziah, C. I.; Zaibunnisa, A. H.; Hassan, Osman; Wan Mustapha, Wan Aida.

In: International Food Research Journal, Vol. 23, No. 2, 2016, p. 575-582.

Research output: Contribution to journalArticle

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