Determination of egg content in pasta
Cizkova, H.(Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Konzervace Potravin a Technologie Masa)E-mail:[email protected] | Prokoratova, V. | Voldrich, M. | Kvasnicka, F. | Soukupova, V.
A trial was conducted to develop reliable methods for the evaluation of egg content in pasta, based on determination of characteristic egg chemical markers (cholesterol, lysozyme, fatty acids and lipids). Model samples with known egg contents were analysed to evaluate the relation between egg content and chemical composition. Methods were then applied to analyse the egg content in 25 pasta samples. Egg solids in egg pasta samples were measured using 3 methods as follows: average cholesterol content in the analysed raw material; average lysozyme content in the analysed raw material; multiple regression equation for 21 model samples with known egg content. Comparison of the data with the Czech legislation requirements revealed that only 12 out of the 23 analysed samples and 3 out of the 13 samples of Czech origin, declared as egg pasta, contained two or more eggs per 1 kg of flour.
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