India is the fifth largest producer of eggs in the world with a production figure of 30 billion eggs per annum. At present, just four states, Andhra Pradesh, Tamil N¿du, Punjab, and Maharashtra account for more than 50% of the total output of eggs in the country. Considering the net protein utilization and protein efficiency ratio, the egg is considered the best source of protein apart from the other nutrient source. Thermal processing has a significant effect on the sensory, thermal, textural, nutritional, and microbial quality of processed products. Analog thermal kinetic study during heat treatment at various temperatures (75, 80, 85, 90, and 95¿C) revealed that heat transfer rate is faster at higher temperatures. The thermal treatment combination of 92.77¿C/12min resulted in optimum coagulated egg product with sensory OAA score ranging from 8.23 to 8.64 on the nine-point hedonic scale. Further studies for the development of ready to eat product was carried out using blending with yolk and spice mix at optimum temperature and time combination.
| Autorius: | Kamlesh Prasad, Lovina Lovina, Shubhra Shekhar, |
| Leidėjas: | Scholars' Press |
| Išleidimo metai: | 2021 |
| Knygos puslapių skaičius: | 120 |
| ISBN-10: | 6138962370 |
| ISBN-13: | 9786138962373 |
| Formatas: | 220 x 150 x 8 mm. Knyga minkštu viršeliu |
| Kalba: | Anglų |
Parašykite atsiliepimą apie „Ready to Eat Egg Products: Heat Penetration Studies, Development and Optimization“
