Studies on the spray-dried, foam-mat-dried and freeze dried whole egg powders: changes in the nutritive qualities on storage
1987
Satyanarayana Rao, T.S. | Murali, H.S.
Extract: No significant changes were observed in some of the key amino acids namely lysine, methionine, threonine, tryptophan and cystine and the protein efficiency ratio either due to methods of processing or due to storage of whole egg powders prepared by spray drying, foam-mat-drying and freeze drying. A marked reduction in the nutritional quality of protein was observed in the omelette. A decrease in the solubility had no detrimental effect on the nutritive value of egg powders and it is established that there is a positive correlation co-efficient between (1) solubility and available lysine, (2) solubility and protein efficiency ratio and (3) available lysine and protein efficiency ratio.(author)
显示更多 [+] 显示较少 [-]