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EFFECTS of DRYING TEMPERATURE and DESUGARIZATION ON GELATION CHARACTERISTICS of EGG WHITE SOLIDS
Author(s) -
LEE W.C.,
CHEN T.C.
Publication year - 1999
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1999.tb00390.x
Subject(s) - egg white , chemistry , total dissolved solids , white (mutation) , chromatography , food science , biochemistry , environmental engineering , engineering , gene
Liquid egg whites with and without desugarization were dried at temperatures of 50, 65, 80, and 95C. Gel samples of the egg white solids were prepared and their characteritics measured. Results indicated that the grel firmness decreased as drying temperature of egg white solids increased. Desugarized egg white solids has tower gel firmness readings than those of nondesugarized egg white solids. No gel formation were observed for egg white solids prepared at 95C.