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THE
EGG - AN INTRODUCTION.
The
egg is the most complete food available in nature. It is the most widely used natural ingredient for food
processing.
Egg protein is of such high quality that it is used as the standard by which
other proteins are compared.
Eggs have a biological value (efficacy with which protein is
used for growth) of 93.7%. Comparable values are 84.5%
for milk, 76% for fish, and 74.3% for beef.
Eggs
are the best protein money can buy, and they have many other valuable vitamins
and minerals too.
NUTRIENT CONTENT OF A LARGE EGG
| NUTRIENTS |
WHOLE
EGG |
ALBUMEN |
YOLK |
|
Calories (kcal) |
75.00 |
17.00 |
59.00 |
|
Protein (g) |
6.25 |
3.52 |
2.78 |
|
Total lipid (g) |
5.01 |
0 |
5.12 |
|
Total carbohydrate (g) |
0.6 |
0.3 |
0 .3 |
|
Fatty acids (g) |
4.33 |
0 |
4.33 |
|
Saturated fat (g) |
1.55 |
0 |
1.55 |
|
Monounsaturated fat (g) |
1.91 |
0 |
1.91 |
|
Polyunsaturated fat (g) |
0.68 |
0 |
0.68 |
|
Cholesterol (mg) |
213.00 |
0 |
213.00 |
|
Thiamin (mg) |
0.031 |
0.002 |
0.028 |
|
Riboflavin (mg) |
0.254 |
0.151 |
0.103 |
|
Niacin (mg) |
0.036 |
0.031 |
0.005 |
|
Vitamin B6 (mg) |
0.070 |
0.001 |
0.0069 |
|
Folate (mcg) |
23.5 |
1.0 |
22.5 |
|
Vitamin B12 (mcg) |
0.50 |
0.07 |
0.43
|
| Vitamin
A (IU) |
317.5
|
0 |
317
|
| Vitamin
E (mg) |
0.70
|
0
|
0.70 |
| Vitamin
D (IU) |
24.5 |
0 |
24.5 |
| Choline
(mg) |
215.1 |
0.42 |
214.6 |
| Biotin
(mcg) |
9.98 |
2.34 |
7.58 |
| Calcium,
Ca (mg) |
25 |
2 |
23 |
| Iron,
Fe (mg) |
0.72 |
0.01 |
0.59 |
| Magnesium,
Mg (mg) |
5 |
4 |
1 |
| Copper,
Cu (mg) |
0.007 |
0.002 |
0.004 |
| Iodine,
I (mg) |
0.024 |
0.001 |
0.022 |
| Zinc,
Zn (mg) |
0.55 |
0 |
0.52 |
| Sodium,
Na (mg) |
63 |
55 |
7 |
| Manganese,
Mn (mg) |
0.012 |
0.001 |
0.012 |
THE EGG : FUNCTIONAL PROPERTIES
Foaming.
Coagulation.
Emulsification.
Crystallization Control.
Flavor Enhancing.
Imparting Pleasing Colour.
USE AND FUNCTION OF EGGS IN FOODS
|
Cakes /Pastries |
Foaming, Coagulation, Color
|
|
Candy/Eclair/Confectionary |
Inhibition of Crystals
|
|
Custards/Puddings |
Coagulation + Flavor
|
|
Omelets/Scrambled/Poached |
Coagulation
+ Flavor
|
|
Mayonnaise/Salad Dressing |
Emulsification
|
|
Meringues/ Soufflés |
Foaming
|
|
Ice Cream |
Emulsification, Texture
|
|
Meat (patties, sausages) |
Binding by Coagulation
|
|
Fish Products (surimi) |
Binding by Coagulation
|
|
Pancakes /Crepes/Waffles |
Flavour, Coagulation
|
|
Doughnuts /Croissants |
Texture , Flavour
|
|
Noodles/Pasta |
Colour, Flavor, Nutrition
|
|
Health Foods /Weaning Foods |
Protein purity of egg white
|
DISADVANTAGES
OF
USING EGG
IN SHELL
1. Large labour force needed to break and
separate eggs for getting the liquid. This
is expensive.
2. Because of large labour force,
human contact at many places is unavoidable. This is un hygienic.
3. Refrigerated storage space is essential to preserve the
quality of shell eggs. This is expensive.
4. Losses by breakage because of handling during unloading and transporting to
point of use.
5. Procurement has to be ‘use based’.
We cannot take advantage of larger purchases at low prices.
6. Source of eggs is not known. Thus, the conditions in which the egg was
produced is suspect.
7. Egg contents may not be standard in terms of color /fat/protein. This may
need frequent recipe adjustment.
8. Egg contents may not be safe. Salmonella
and other harmful bacteria are likely to be present.
9. Use of shell eggs is prohibited in flight kitchens and some institutional
catering establishments due to fear of Salmonella or other pathogenic organisms.
10. Disposal of egg shells and waste liquid is a problem and leads to unhygienic
conditions in a food processing factory. Pollution Control Authorities take a
serious view of this matter.
11. Recipes using only egg white or only egg yolk lead to wastage of the other
component.
12. There is a chance that egg shell particles are present in the final product
leading to complaint from consumers.
FEATURES OF DRIED EGG PRODUCTS
Most convenient and economical form of eggs
for transportation, storage and recipe formulation.
Preservation is achieved without any additives. Microbiological deterioration is
arrested by removal of moisture to below a level of 5%.
Worldwide trend of about 8-10% growth in dried egg products compared to other
forms of eggs.
STORAGE REQUIREMENTS &
SHELF LIFE OF DRIED EGG POWDERS
Dried egg products should
be stored in a cool & dry place.
They should not be stored along with other items with strong odour.
Shelf life depends on temperature of storage.
Long storage at high temperatures (35 deg C) causes degradation of protein.
This affects some functional properties.
Store below 25 deg C to ensure
shelf life up to twelve (12) months.
RE CONSTITUTION OF EGGS FROM EGG POWDERS
Whole Egg Powder: Add 3 parts of water to 1
part of powder by weight and mix to obtain uniform consistency.
Egg Yolk Powder: Add 1.1 parts of water to 1 part of powder by weight and mix
to obtain uniform consistency.
Egg
Albumen Powder: Add 7 parts of water to 1 part of the powder by wt and mix to
obtain uniform consistency. |
