Physicochemical Characteristics of Egg White Flour Product of Fermentation of Saccharomyces cereviceae and Sucrose Addition

Authors

  • . Nahariah
  • E. Abustam
  • R. Malaka

DOI:

https://doi.org/10.20956/jitp.v1i1.662

Abstract

A research was conducted to investigate the influence of fermentation dose of Saccharomyces cereviceae and sucrose addition on maintaining the physical properties of egg white flour. One hundred and thirty five fresh hen eggs were used in the research which were randomly arranged in a factorial experiment of 3 x 3 according to completely randomized design with 3 replications for each treatment combination.  The first factor was the level of Saccharomyces cereviceae, i.e. 0%, 0,2% and 0,4% w/w, the second factor was the level of sucrose addition, i.e. 0%, 2 % and 4% w/w. The parameters measured were physical properties (rendemen, water content, pH, reduction sugar and color score). Data analysis indicated that increased level of Saccharomyces cereviceae decreased water content, pH, rendemen, reduction sugar, and color score. Sucrose addition improved yield, sugar reduction, color score, but decreased pH of white egg fluor. Physical chracteristics of egg white flour was similar to those of fresh egg white at all of combination of level Saccharomyces cereviceae and sucrose, but low of reduction sugar content and the best color score was obtained at treatment combination of both high level of Saccharomyces cereviceae and low level of sucrose addition.

Downloads

Download data is not yet available.

References

AOAC. 1984. Official Methods of Analysis. 14th ed. Association of Official Analysis Chemist. Washington, D.C., USA.

BSN. 1996. Standar Tepung Putih Telur (SNI 01-4323-1996). Badan Standarisasi Nasional, Jakarta.

Bell, D. D., and W. D. Weaver, Jr. 2002. Commercial Chicken Meat and Egg Production. Kluwer Academic Publishers, USA.

D'Souza, S. F. and S. S. Godbole. 1989. Removal of glucose from egg prior to spray drying by fermentation with immobilized yeast cells. Biotechnology Letter, 11(3): 210-212.

Jing, H. M. Yap, P. Y. Y. Wong and D. D. Kitts. 2009. Comparison of physicochemical and antioxidant properties of egg-white proteins and fructose and inulin Maillard reaction products. Food Bioprocess Tech., 11: 269-279.

Lechevalier, V., R. Jeantet, A. Arhaliass, J. Legrand, and F. Nau. 2007. Egg white drying: Influence of industrial processing steps on protein structure and functionalities. Journal of Food Engineering, 83: 404–413.

Li-Chan, E . C . Y., W. D. Powrie, dan S. Nakai. 1995. The chemistry of eggs and egg products. In: Egg Science and Technology, Eds. W. J. Stadelman and O. J. Cotterill. 4th ed. The Haworth Press, Inc., New York. pp. 105–176

Raikos, V., L. Campbell, and S. R. Euston. 2007. Effects of sucrose and sodium chloride on foaming properties of egg white proteins. Food Research International, 40: 347–355.

Soekarto, S. T. dan M. Hubeis. 1992. Metode Penelitian Organoleptik. Program Studi Ilmu Pangan IPB, Bogor.

Stadelman, W. J and O. J. Cotterill. 1994. Egg Science and Technology. Food Product Press an Imprint of The Haworth Press, Inc., New York, London.

Steel, R. G. D and J. H. Torrie. 1991. Principle and Procedure of Statistics. 2nd ed. International Book Company, Tokyo.

Sudarmadji, S., B. Haryono dan Suhardi. 1997. Prosedur Analisa untuk Bahan Makanan dan Pertanian. Liberty, Yogyakarta.

Winarno, F. G. dan S. Koswara. 2002. Telur, Penanganan dan Pengolahannya. M-BRIO Press, Bogor.

Downloads

Published

2016-07-27

Issue

Section

Articles