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Soybean oil in dried egg mixes
Author(s) -
Evans C. D.,
Warner K.,
Boundy K.,
List G. R.,
Cowan J. C.,
Dizikes J.
Publication year - 1974
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02635862
Subject(s) - flavor , palatability , food science , soybean oil , chemistry , cottonseed oil , vegetable oil , mathematics
Dried egg mixes prepared commercially with hydrogenated‐winterized soybean, corn, or cottonseed oils were evaluated for initial flavor and for flavor storage stability. Quality evaluations were made on products from two processing plants; flavor, color, stability, and mix volumes were determined periodically during storage at 100 F for 1 year. All mixes contained 15% of the specified oil and were air‐packaged in 6 oz laminated foil pouches. Replicated triangle flavor tests on reconstituted dried eggs (scrambled) indicated that neither an analytical‐type taste panel nor a palatability panel could distinguish between the mixes containing the different vegetable oils. All samples, regardless of oil component, deteriorated at ca. the same rate when stored at elevated temperatures. Minor differences in flavor scores, color indices, and mix volumes were noted in samples stored at 100 F for 9 or 12 months. A dried egg mix made with hydrogenated‐winterized soybean oil could not be distiguished, after 4 months’ aging at 100 F, from a fresh (unaged) mix made with corn oil. After 6 months’ storage at 100 F all aged mixes, regardless of the vegetable oil used in their preparation, could be distinguished from the fresh corn oil mix.