Effect of Drying Methods and Egg Types on Basic Quality and Shelf Stability of Whole Egg Powder
| dc.contributor.advisor | Baye, Kaleab (PhD) | |
| dc.contributor.advisor | Getachew, Paulos (PhD) | |
| dc.contributor.author | Abrha, Esayas | |
| dc.date.accessioned | 2020-12-22T08:53:57Z | |
| dc.date.accessioned | 2023-11-09T15:32:32Z | |
| dc.date.available | 2020-12-22T08:53:57Z | |
| dc.date.available | 2023-11-09T15:32:32Z | |
| dc.date.issued | 2020-11-11 | |
| dc.description.abstract | Weak market linkages, unavailability of cold-storage, and the significant loss of eggs due to breakage and low shelf-life contribute to the unaffordability and the low consumption of eggs in low-income countries like Ethiopia. Powdered dried egg provides a convenient alternative to this problem. The effect of spray- and oven-drying of eggs from local (Ethiopian) and exotic (imported) chicken breeds on the physical, techno-functional, nutritional composition, shelf stability, and organoleptic attributes of egg-powders was evaluated. Exotic (n= 150) and local (n= 140) eggs were spray/oven-dried. Experimental design used was completely randomized design. The yield, bulk-density, flowability, and the foaming-, emulsification-, and water/oil absorption- capacity of the egg powders were evaluated following standard procedures. The concentrations in energy, protein, fat, ash, and minerals were determined. The egg-powders’ contribution to nutrient requirements from complementary foods and their potential use as an alternative protein source in ready to use therapeutic foods (RUTF) were evaluated. Local eggs had higher energy and fat content, whereas protein was higher in the exotic eggs (P< 0.05). About 12.5 g of egg powder (one egg) can fulfill > 75%, 30%, and 40% of fat, energy, and calcium requirements, respectively. Only 6 g and 4 g of egg-powder (local/exotic eggs with oven/spray drying) are needed to fulfill protein and choline requirements, respectively. Considering the quality/quantity of proteins, egg powders can be alternative protein sources in ready to use therapeutic foods (RUTFs). Functional properties including emulsification capacity, water/oil absorption capacity, and soluble protein content between oven-dried local and exotic eggs were significantly different (p<0.05). However, this trend was no observed for the spray-dried powder (p<0.05). The sensorial quality of the whole egg powder was acceptable. Whole egg powders from local eggs generally had the highest (p<0.05) overall organoleptic rating. The total aerobic mesophilic bacteria and total coliforms were in the range of (2-7) and (0.42-5) CFU/g respectively over the storage period of dried whole egg. Salmonella was also absent during the storage period of dried whole egg. In conclusion, drying eggs into powder can constitute a food systems’ intervention that improves the safety and quality of diets, reduce loss, and increase eggs’ affordability in low-income countries like Ethiopia. In general, whole egg powders produced by spray and oven drying methods are generally accepted and serve as good alternatives to fresh eggs | en_US |
| dc.identifier.uri | http://10.90.10.223:4000/handle/123456789/24290 | |
| dc.language.iso | en | en_US |
| dc.publisher | Addis Ababa University | en_US |
| dc.subject | Whole Egg Powder | en_US |
| dc.subject | Food Systems | en_US |
| dc.subject | Affordability | en_US |
| dc.subject | Nutrient Composition | en_US |
| dc.subject | Protein | en_US |
| dc.subject | Complimentary Food | en_US |
| dc.title | Effect of Drying Methods and Egg Types on Basic Quality and Shelf Stability of Whole Egg Powder | en_US |
| dc.type | Thesis | en_US |