Influence of spray drying conditions on functionality of dried whole egg

Journal of the Science of Food and Agriculture

Volumn 82, Issue 15, 2002, Pages 1837-1841

  Franke, Knut ^a   Kießling, Martina ^a  

^a DIL Deutsches Institut für Lebensmitteltechnik e V German Institute of Food Technologies   (Germany)

Author keywords

Drying conditions; Foaming emulsifying properties; Functionality; Regression analysis; Spray dried whole egg

Indexed keywords

EGG;

DAIRY PRODUCT; EGG; FOAMING; FOOD PROCESSING; FOOD QUALITY; SPRAY DRYING;

EID: 0036895559     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1269     Document Type: Article

References (14)

1. Zabik ME and Brown SL, Comparison of frozen, foam-spray-dried, freeze-dried, and spray-dried eggs. 6. Foaming ability of whole eggs and yolks with corn syrup solids and albumin. Food Technol (Champaign) 23:262-266 (1969).
2. Zabik ME, Comparison of frozen, foam-spray-dried, freeze-dried, and spray-dried eggs. 4. Emulsifying properties at three pH levels. Food Technol (Champaign) 23:838-840 (1969).
3. Funk K, Zabik ME, Charlebois G and Downs DM, Cream puffs prepared with frozen, foam-spray-dried, freeze-dried, and spray-dried eggs. Cereal Chem 47:324-331 (1970).
4. Satyanarayana-Rao TS and Murali HS, Studies on spray-dried, foam-mat-dried and freeze-dried whole egg powders: Changes in the nutritive qualities on storage. Nutr Rep Int 36:1317-1323 (1987).
5. Petrova TI, Krugalev SS and Malakhova VP, Effect of drying regimes on properties of dried egg. Mjasnaja Industrija SSSR 5:27-28 (1986) (in Russian).
6. Forsythe RH and Bergquist DH, Functionality of eggs in the modern bakery. Bakers' Dig 53:84-87, 90, 131 (1973).
7. De Meester F, The food formulator and egg ingredients. World Ingred (May/June):24-26 (1996).
8. Anton M and Gandemer G, Composition, solubility and emulsifying properties of granules and plasma of egg yolk. J Food Sci 62:484-487 (1997).
9. Franke K and Kießling M, Influence of manufacturing conditions on properties of spray dried whole egg. Res Rep, Deutsches Institut für Lebensmitteltechnik, Quakenbrück (2001) (in German).
10. Bradford MM, A rapid and sensitive method for quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal Biochem 17:248-254 (1976).
11. Franke K, DataStar 2.XX, a Software Package for Statistical Data Evaluation. Deutsches Institut für Lebensmitteltechnik, Quakenbrück (2000).
12. Kato A, Ibrahim HR, Watanabe H, Honma K and Kobayashi K, Enthalpy of denaturation and surface functional properties of heated egg white proteins in the dry state. J Food Sci 55:1280-1283 (1990).
13. Epps JR, Thermal Denaturation of Albumen for Emulsion Stability. PhD. Thesis, Rutgers State University of New Jersey, New Brunswick, NJ (1994).
14. Stadelman WJ and Cotterill OJ (Eds), Egg Science and Technology. Food Products Press, Binghamton, NY (1995).