Soybean oil in dried egg mixes
1974
Evans, C.D. | Warner, K. | Boundy, K. | List, G.R. | Cowan, J.C. | Dizikes, J.
Dried egg mixes prepared commercially with hydrogenated-winterized soybean, corn, or cottonseed oils were evaluated for initial flavour and for flavour storage stability. Quality evaluations were made on products from 2 processing plants; flavour, colour, stability, and mix vol. were determined periodically during storage at 100°F for 1 yr. All mixes contained 15% of the specified oil and were air-packaged in 6 oz laminated foil pouches. Replicated triangle flavour tests on reconstituted dried eggs (srumbled) indicated that neither an analytical-type taste panel nor a palatability panel could distinguish between the mixes containing the different vegetable oils. All samples, regardless of oil component, deteriorated at about the same rate when stored at elevated temp. Minor differences in flavour scores, colour indices, and mix. vol. were noted in samples stored at 100°F for 9 or 12 months. A dried egg mix made with hydrogenated-winterized soybean oil could not bestinguished, after 4 months' ageing at 100°F, from a fresh (unaged) mix made with corn oil. After 6 months' storage at 100°F all aged mixes, regardless of the vegetable oil used in their preparation could be distinguished from the fresh corn oil mix.
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