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    Effect of spray-drying and storage conditions on the physical and functional properties of standard and n-3 enriched egg yolk powders

    Year: 2015

    Journal: JOURNAL OF FOOD ENGINEERING, Vol. 154, p 58-68, 20170208

    Authors: Rannou, C.; Queveau, D.; Beaumal, V.; David-Briand, E.; Le Borgne, C.; Meynier, A.; Anton, M.; Prost, C.; Schuck, P.; Loisel, C.

    Organizations: LUNAM Univ, ONIRIS, UMR CNRS CEPEA 6144, F-44322 Nantes 03, France; INRA, Biopolymeres Interact Assemblages UR1268, F-44316 Nantes, France; INRA, Sci & Technol Lair & Oeuf, Agrocampus Rennes, UMR 1253, F-35042 Rennes, France

    This study aimed to evaluate the effect of the processing and storage conditions on the physical and functional properties of egg yolk (EY) powders. The spray-drying temperature (160 degrees C vs. 180 degrees C), storage temperature (15 degrees C vs. 30 degrees C) and time (1, 2, 4 and 8 months) and n-3 enrichment through hen diet were investigated. The spray drying temperature and storage conditions modified the water content, water activity and the particle size distribution of EY powders. Flowability of the powders and the emulsifying properties were not significantly affected from an industrial point of view. On the opposite, the viscosity increased with the spray-drying temperature as well as the temperature and time of storage in rehydrated powders. Powders prepared with n-3 enriched egg yolks exhibited lower melting peaks temperatures, a marked yellow colour and higher fluidity of the solutions, but the overall properties remained unchanged. This study clearly attests the possibility of an industrial production of n-3 enriched EY powders. (C) 2014 Elsevier Ltd. All rights reserved.