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September 10, 2025African Journal of Food Agriculture Nutrition and DevelopmentOpen Access

Technological Characterization of Powdered egg and its Application in Food Technology

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Authors

JRJavier Francisco Rey RodríguezMCM. Pia ChaparroHJH.R. Jiménez

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Overview

Analysis reveals powdered egg's high gelatinization temperature and moderate swelling power, suggesting applicative potential in food products.

Key Points

  • Powdered egg samples showed a high gelatinization temperature above 80°C, indicating suitability for various food applications.
  • The swelling power of powdered eggs ranged from 2.34 to 3.64, reflecting their ability to absorb water compared to other ingredients.
  • Sensory analysis indicated that food products containing powdered eggs were well-received, showing no adverse effects on acceptability.
  • Powdered eggs exhibited moderate solubility, further enhancing their functional properties for use in meat and dairy analogues.

Cite This Study

Rodríguez et al. (2025) studied this question.

synapsesocial.com/papers/68c1925e9b7b07f3a06170dchttps://doi.org/10.18697/ajfand.144.23615
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Also Consider

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