Research Information System
The XIII European Symposium on The Quality of Eggs and Egg Products, Finland, 1 - 04 June 2009, vol.EO-EO29, pp.60
The negative effect of the cholesterol intake during the diets on the level of the blood cholesterol is well known. As a result of the high cholesterol, the consumers have started to consume less the products which contain yolk have been started to look for more functional products with low cholesterol.
In this study, the cholesterol which exists in the yolk has been connected to beta-cyclodetrin which is used in various applications in food industry by forming a complex with beta-cyclodextrin which reflects a structure of cyclic oligosaccaride. The beta-cyclodextrin/cholesterol complex formed separated from the product by centrifuging. Alfa-amylase enzyme used to diegest the beta-cyclodextrine residue. The egg yolk with the low cholesterol can be used in the production of mayonnaise with low cholesterol. The effect of cholesterol lowering process on the product has been examined by analyzing composition, color value, cholesterol level, physicochemical and rheological properties of cholesterol reduced egg yolk.
our results showed that, the rate of cholesterol in egg yolk has been reduced 83 %. We see that; in comparison with raw and pasteurized egg yolk, cholesterol reduced egg yolk has higher carbohydrate (2.2%), higher a value and lower L and b values.
Keywords: Removal of cholesterol, Beta-cyclodextrin, Egg yolk.