Effect of Oven drying on the nutritional properties of whole egg and its components

The production of vacuum dried egg powder through a simplified technique was studied. The advantage of egg powder with its production and variation in its technology which helps for a better quality and cost efficient product was tested. Eggs as a raw source were collected from the local poultry farm and processes for production were carried out. High risk factors like, reduced glucose in the dehydrated product gets eliminated through vacuum drying technology. The increase of carbohydrate in the egg powder produced through vacuum technology has a visible proof of increased shelf life which indirectly reduces the risk of caramelization. Proteins in white like ovomucoid and ovalbumin which were considered to be important for blocking digestive enzymes are also eliminated through this technology.