Physicochemical characteristics of egg white powder using Lactobacillus bulgaricus
نویسندگان
چکیده
Abstract Egg white powder fermented with Lactobacillus bulgaricus bacteria using pan drying method to improve the quality of egg powder. Fermentation is carried out reduce Maillard reaction in This research aims determine best percentage used based on physicochemical quality. The materials was fresh eggs weight 60 ± 2 g and starter bacteria. treatments were without addition (T 0 ), 2% 1 4% 6% 3 ) production. time for 6 hours continued at 60°C 7 hours. result showed that gave highly significant effect (P<0.01) pH value, foaming capacity, L*a*b* color, moisture content, protein content decreased as increased. Foaming color increase increase. It could be concluded
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ژورنال
عنوان ژورنال: IOP conference series
سال: 2022
ISSN: ['1757-899X', '1757-8981']
DOI: https://doi.org/10.1088/1755-1315/1020/1/012028