Functional Characteristics of Fermented Egg White Powder After Pan-drying at Different Temperatures and Times

Abstract

Background and Objective: Eggs, especially egg whites, are high in protein but susceptible to damage, even via fermentation. Thus, it is necessary to preserve them by adding flour. The aim of the present study was to evaluate different drying temperatures and durations to produce fermented egg white powder with optimal functional characteristics. Materials and Methods: The present study had a factorial design (3×3) using drying temperature (45, 50 and 55°C) and duration (30, 39 and 48 h) as treatments. All chicken eggs (900) used were obtained from the same farm. Parameters measured were foaming capacity and stability, powder solubility and coagulation time. A pan dryer was used to dry fermented egg whites. Results: Neither drying temperature nor time significantly affected the foaming capacity or stability, but there was an interaction between both treatments and foaming capacity. In contrast, drying temperature and duration significantly (p<0.05) affected the powder solubility, but there was no interaction with either treatment. Variance analysis showed that drying temperature had significant effect (p<0.01) on coagulation time of egg white powder. Drying time was not significant (p<0.05), but there was an interaction between the two. Conclusion: Pan-drying fermented egg whites at 45°C for 48 h increased the foaming capacity and stability. Moreover, drying at 50°C for 39 h could increase the powder’s solubility and coagulation time.