DETERMINATION OF FUNCTIONAL PROPERTIES OF FRESH AND POWDERED WHOLE EGG

Résumé

The study was carried out to determine functional properties of fresh and powdered whole egg. The experiment was carried out at Animal Product and Processing laboratory of the Department Animal Science Federal University Dutsin-Ma. Fresh eggs from laying birds were collect from the Departmental farm. 10eggs each were weighed and crushed into stainless dish and sun dried. After 8 hours of sun drying, the crystals were converted into powder form using grinding and sieving techniques. Samples of the powder whole egg and fresh whole egg were then subjected to functional properties determination. Data from the experiments were subjected to analysis of variance using general linear model procedure of Significant means were separated using Duncan Multiple Range Test (DMRT). The result indicates that fresh whole egg forming capacity (FC) and forming stability (FS) are significant (P<0.05) with values of 13.33% and 5.00% while whole egg powder had a value of 6.26% and 2.11%. Similarly Emulsification capacity (EC) and Water Absorption Capacity (WAC) of whole egg powdered were highly significant with values 25.54% and 6.00% while the Emulsification capacity (EC) and Water Absorption Capacity (WAC) fresh whole egg recorded a lower values (P<0.05) of 5.93% and 1.33%. The emulsification stability (ES) and Swelling Capacity
SC had no significant difference in both fresh and powdered whole egg. The function properties of both fresh and powdered whole egg are mostly similar with only few differences which are attributed to the state of matter. Hence both can be tested for same functional utilization and acceptability in product production and further research should be carried out on the influence of heat on the whole egg nutritional content.