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Impact of Processing Methods on Nutritive Value and Fatty Acid Profile of Hen Eggs
 
Arzu Akpinar-Bayizit*, Tulay Ozcan, Lutfiye Yilmaz-Ersan and Ozan Gurbuz
Department of Food Engineering, Uludag University, Gorukle Campus, Bursa, Turkey
*Corresponding author: abayizit@uludag.edu.tr

Abstract   

The objective of the current study was to determine the effect of refrigeration, freezing and spray-drying processing method on nutritive components and fatty acid composition of egg yolk, egg white and whole egg.  Spray-dried egg products showed higher values than those of frozen or refrigerated products as having higher total solids and comprise the contents in concentrated amounts. There was non-significant difference in the cholesterol levels of processed whole eggs and yolks. Fatty acid compositions of whole eggs and yolks that were processed either by refrigeration or freezing or spray-drying revealed major fatty acids as oleic, stearic, linoleic and linolenic acid. It was concluded that processing method do affects nutrient composition of egg products.

Key words: Cholesterol, Fatty acid composition, Hen egg, Nutritional value

 
   

ISSN 0253-8318 (Print)
ISSN 2074-7764 (Online)



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