Evaluation of the physicochemical properties of cholesterol reduced egg yolk crosslinked with ß-cyclodextrine.


YÜCEER M., Özçelik B.

7. Uluslararası Nutrasötikler ve Fonksiyonel Gıdalar Kongresi ve Fuarı - 7th International Conference and Exhibition on Nutraceuticals and Functional Foods, İstanbul, Turkey, 14 - 17 October 2014, vol.11, pp.11

  • Publication Type: Conference Paper / Full Text
  • Volume: 11
  • City: İstanbul
  • Country: Turkey
  • Page Numbers: pp.11
  • Çanakkale Onsekiz Mart University Affiliated: Yes

Abstract

Eggs are a natural, an excellent and inexpensive source of easy to digest, high quality proteins that can play an important role in the diets. It is one of the most consumed foods worldwide due to their multifunctional (e.g. foaming, gelling and emulsifying) properties. Recent research has shown that moderate egg consumption - up to one a day - does not increase heart disease risk in healthy individuals. It is increasingly believed that consumption of egg dietary cholesterol is harmless. However, according to some recent studies, egg yolk consumption appears to damage and thicken the arteries, almost to the same degree as smoking. For people who have diabetes and heart disease, it is best to limit egg consumption to no more than three yolks per week.

The present study investigates the production of cholesterol reduced egg yolk using β-cyclodextrine (BCD) treatment and its effects on protein, carbohydrate, lipid, pH, ash, dry matter, cholesterol value and colour properties. The proximate composition analysis of cholesterol reduced egg yolk showed lower values in protein, fat, ash and dry matter. The cholesterol removal of egg yolk was 83%. The color properties of the samples compared with a fresh egg yolk and commercial pasteurized liquid egg yolk product indicated that the samples had significantly lower values of lightness (29.41±0.01) and higher values of yellowness (14.85±0.01). While fresh egg yolk and pasteurized liquid egg yolk have presented results of lightness (33.31±0.01, 31.85±0.05). This investigation supports the potential use of cholesterol reduced egg yolk by crosslinked with β-cyclodextrine (BCD) as functional ingredient in food industry.

Keywords: egg, egg yolk, cholesterol, β-cyclodextrine, physicochemical properties, color properties.