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

• Published in: International Food Research Journal
• Main Author: Fauziah C.I.; Zaibunnisa A.H.; Osman H.; Wan Aida W.M.
• Format: Article
• Language: English
• Published: Universiti Putra Malaysia 2016
• Online Access: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84960843799&partnerID=40&md5=0bf7e23d732c49ecf586c7e1a003dedc

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<0.05) for all chroma values with CREYP showed higher L* and h° values but lower in a*, b* and C* values showing that the yellow colour of NEYP lessened. Commercial mayonnaise appeared to be lighter and less yellowish than CREY mayonnaises with L* and b* values of commercial to CREY mayonnaises were L*:78.34;63.78% and b*:8.29;14.98% respectively. It can be concluded that CREYP can be used as replace to the NEYP and whole liquid egg yolk with enhance emulsifying capacity as well as the emulsifying stability of food ingredients. The results obtained from this study will be very useful for producing CREYP. © 2008 IFRJ.