A REVIEW ON UNDERSTANDING OF EGG YOLK AS FUNCTIONAL INGREDIENTS

S. Patil, B. Rao, Malhar Matondkar, Pravin R. Bhushette, S. Sonawane
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引用次数: 1

Abstract

The various bakery products like cake, cookies, and bread includes egg as an ingredient, which plays significant role in the product development. The egg yolk is the dense yellow part of the egg and is considered nutritionally more beneficial when compared to the other portion of the (egg whites). The egg yolk is considered a rich source of essential fat-soluble vitamins (A, D, E, and K) and few water-soluble vitamins (B6, B12). It is also rich in calcium, magnesium, iron, and selenium. This review discusses about functional characterization like interfacial properties, gelation, and phase separation behavior of egg yolk and its constituents (plasma and granules). This reviews briefly discuss about constituent characterization like xanthophylls, color stability, fatty composition with using newer analysis techniques. Besides, its applications in different industries like bakery, snacks, meat industry and production of nanogels have also been documented.
蛋黄作为功能性配料的认识综述
蛋糕、饼干、面包等各种烘焙产品都含有鸡蛋,鸡蛋在产品开发中起着重要作用。蛋黄是鸡蛋中致密的黄色部分,与蛋清的其他部分相比,蛋黄被认为更有营养。蛋黄被认为是必需脂溶性维生素(a、D、E和K)和少量水溶性维生素(B6、B12)的丰富来源。它还富含钙、镁、铁和硒。本文综述了蛋黄及其成分(血浆和颗粒)的界面特性、凝胶和相分离行为等功能表征。本文就叶黄素、颜色稳定性、脂肪组成等成分的表征及最新的分析技术作一综述。此外,它在烘焙、零食、肉类工业和纳米凝胶生产等不同行业的应用也有文献记载。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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