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January 22, 2026Open Access

Physical Quality of Rejected Egg Flour with The Use of Carboxymethyl Cellulose (CMC) At Different Concentrations

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Authors

RSRanti SeptalinaMMMetha MonicaHHHeru Handoko

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Overview

Evaluates the impact of Carboxymethyl Cellulose on egg flour quality using rejected eggs, suggesting improvements in foaming ability.

Key Points

  • The research aims to assess how Carboxymethyl Cellulose (CMC) concentrations affect the physical quality of egg flour from rejected eggs.
  • Completely randomized design (CRD) employed for testing
  • Rejected eggs processed into powder mixed with CMC
  • Dried at 60°C for 8 hours and ground
  • Five CMC concentrations tested: 0%, 0.25%, 0.50%, 0.75%, 1%
  • Data analyzed using ANOVA and Duncan's test for significance.
  • CMC had no significant effect on yield, pH, or moisture content (P>0.05)
  • Significant effect on foaming power (P<0.05) observed
  • Concentrations of 0.75% and 1% produced the highest foaming power
  • 0.75% and 1% CMC are recommended for best functional properties in egg flour.

Cite This Study

Septalina et al. (2026) studied this question.

synapsesocial.com/papers/6971be8d642b1836717e3257https://doi.org/10.5281/zenodo.18310265
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1The Effect of Carboxymethyl Cellulose (CMC) Use on The Physical Quality of Rejected Chicken Egg White Powder2026
  2. 2The Effect of Different Concentrations of Cmc (CARBOXYMETHYL CELLULOSE) on The Physical Quality of Rejected Chicken Egg Yolk Powder2026
  3. 3Mechanistic evaluation of carboxymethyl cellulose physicochemical and functional activity of breadcrumbs after frying2024 · 8 citations
  4. 4Technological Characterization of Powdered egg and its Application in Food Technology2025
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