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Properties of Yolk‐Containing Solids with Added Carbohydrates
Author(s) -
KLINE LEO,
SUGIHARA T. F.,
MEEHAN J. J.
Publication year - 1964
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1964.tb00434.x
Subject(s) - yolk , chemistry , food science , pulp and paper industry , engineering
SUMMARY Addition of sucrose to whole egg and yolk before spray drying has long been known to yield powders with improved performance value and stability. At levels commonly employed, however, sucrose greatly accelerates and intensifies off‐flavor development in air‐packed powders even at refrigerator temperatures. In commercial practice, low‐dextrose‐equivalent corn syrup solids have recently been substituted for sucrose at the same level to improve flavor stability. This has led to the general belief that sucrose addition induces instability over a wide range of levels and, conversely, that low‐dextrose‐equivalent corn syrup solids do not. Present findings show that, under mild oxidative conditions, comparable flavor stabilities and instabilities can be achieved with both sucrose and various corn syrup solids but at different levels of added carbohydrate. Typically, in each case, flavor stability was gradually improved at lower levels of added carbohydrates, reaching a maximum flavor stability, followed by an abrupt transition to marked flavor instability. This transition corresponded to a change in the physical state of the egg lipids from one of coalescence, where the lipids were readily extractable with mild solvent, to a finely dispersed or emulsified state, where the lipids were virtually non‐extractable. Chemical indices of oxidative flavor deterioration (peroxide, carbonyl, TBA) correlated fairly well with organoleptic findings for powders stored at low temperatures. Flavor and chemical stability relationships for yolk, fortified whole egg, and whole egg solids as a function of graded levels of added sucrose, and 24 and 42 dextrose equivalent corn syrup solids, are reported. Corn syrup solids gave as good protection as sucrose did against browning reactions at elevated temperatures, despite their containing substantial quantities of glucose and other reducing sugars. It is feasible to select levels of any of the carbohydrates studied which yield dried products that combine good retention and stability of performance quality with outstanding flavor stability.