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Quality characteristics of dehydrated egg yolk paneer and changes during storage

Deepthi, P. Pawar and Rashmi, M. Das and Modi, V. K. (2012) Quality characteristics of dehydrated egg yolk paneer and changes during storage. Journal of Food Science and Technology, 49 (4). pp. 475-481. ISSN 0022-1155

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Abstract

A shelf stable, convenience product egg yolk paneer (EYP) was developed by incorporation of optimized quantities of binders, salt, natural antioxidants and egg yolk. Dehydrated EYP was packed in metalised polyester pouches, stored at ambient temperature (27±2 °C) for 6 months and sampled periodically for quality evaluation. The protein and fat content of dehydrated EYP was 26.2± 1.75% and 36.1±2.46, respectively. The shelf stability of the product was achieved by keeping a moisture content (5.6±0.50%) and water activity (0.43±0.05) low. An excellent rehydration capacity (64.8±5.39%) was observed in the EYP, whereas, the rehydration ratio of the product was 1:2.7. Changes in Free Fatty Acids, Thiobarbituric acid, textural profile analysis and Hunter colour units (L, a and b) during storage did not affect the quality characteristics of the product. About 38% loss in carotenoid content was recorded during storage of the product. Staphylococcus aureus, E coli, Salmonella and Shigella, however, were not detected in any sample throughout the storage period. Sensory evaluation revealed that rehydrated yolk paneer had excellent texture and was very close to fresh ones (before drying) during storage for 6 months.

Item Type: Article
Uncontrolled Keywords: Egg yolk . Paneer . Rehydration . Textural quality . Hunter colour . Carotenoids
Subjects: 600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 08 Jun 2012 06:56
Last Modified: 30 Dec 2016 12:54
URI: http://ir.cftri.com/id/eprint/10829

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