Efficacy of cassava starch blending with gelling agents and palm oil coating in improving egg shelf life

© 2020 Institute of Food Science and Technology An egg coating was developed to preserve the internal quality of eggs by mixing cassava starch (CS), gelling agents and fatty acids. Hydroxypropyl methylcellulose (HPMC) and carboxymethyl cellulose (CMC) were used as gelling agents. Palm oil fatty acid...

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Main Authors: Nattagarn Homsaard, Araya Kodsangma, Pensak Jantrawut, Pornchai Rachtanapun, Noppol Leksawasdi, Yuthana Phimolsiripol, Phisit Seesuriyachan, Thanongsak Chaiyaso, Sarana Rose Sommano, David Rohindra, Kittisak Jantanasakulwong
Format: Journal
Published: 2020
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http://cmuir.cmu.ac.th/jspui/handle/6653943832/70086
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Institution: Chiang Mai University
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spelling th-cmuir.6653943832-700862020-10-14T08:34:44Z Efficacy of cassava starch blending with gelling agents and palm oil coating in improving egg shelf life Nattagarn Homsaard Araya Kodsangma Pensak Jantrawut Pornchai Rachtanapun Noppol Leksawasdi Yuthana Phimolsiripol Phisit Seesuriyachan Thanongsak Chaiyaso Sarana Rose Sommano David Rohindra Kittisak Jantanasakulwong Agricultural and Biological Sciences Engineering © 2020 Institute of Food Science and Technology An egg coating was developed to preserve the internal quality of eggs by mixing cassava starch (CS), gelling agents and fatty acids. Hydroxypropyl methylcellulose (HPMC) and carboxymethyl cellulose (CMC) were used as gelling agents. Palm oil fatty acid (PO) was incorporated. Coated and non-coated eggs were evaluated over a period of 4 weeks at 28 °C by the yolk colour, weight loss, albumen pH and Haugh unit testing. The quality of non-coated eggs deteriorated from AA to B grade after 3 weeks, with values below the detection limit at 4 weeks. The optimum coating was 6/1/3 w/v% (CS/CMC/PO3). Contact angle, solubility and swelling in the water of the coating materials indicated the improvement of water resistance by addition of CMC and PO. Weight loss of the coated eggs was 4.9% lower than that of the non-coated eggs (6.5%) after 4 weeks. The CS/CMC/PO3 emulsion coating significantly extended egg shelf life due to the high compatibility and water resistance of CMC as well as the hydrophobic property of PO. 2020-10-14T08:24:11Z 2020-10-14T08:24:11Z 2020-01-01 Journal 13652621 09505423 2-s2.0-85087610636 10.1111/ijfs.14675 https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85087610636&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/70086
institution Chiang Mai University
building Chiang Mai University Library
continent Asia
country Thailand
Thailand
content_provider Chiang Mai University Library
collection CMU Intellectual Repository
topic Agricultural and Biological Sciences
Engineering
spellingShingle Agricultural and Biological Sciences
Engineering
Nattagarn Homsaard
Araya Kodsangma
Pensak Jantrawut
Pornchai Rachtanapun
Noppol Leksawasdi
Yuthana Phimolsiripol
Phisit Seesuriyachan
Thanongsak Chaiyaso
Sarana Rose Sommano
David Rohindra
Kittisak Jantanasakulwong
Efficacy of cassava starch blending with gelling agents and palm oil coating in improving egg shelf life
description © 2020 Institute of Food Science and Technology An egg coating was developed to preserve the internal quality of eggs by mixing cassava starch (CS), gelling agents and fatty acids. Hydroxypropyl methylcellulose (HPMC) and carboxymethyl cellulose (CMC) were used as gelling agents. Palm oil fatty acid (PO) was incorporated. Coated and non-coated eggs were evaluated over a period of 4 weeks at 28 °C by the yolk colour, weight loss, albumen pH and Haugh unit testing. The quality of non-coated eggs deteriorated from AA to B grade after 3 weeks, with values below the detection limit at 4 weeks. The optimum coating was 6/1/3 w/v% (CS/CMC/PO3). Contact angle, solubility and swelling in the water of the coating materials indicated the improvement of water resistance by addition of CMC and PO. Weight loss of the coated eggs was 4.9% lower than that of the non-coated eggs (6.5%) after 4 weeks. The CS/CMC/PO3 emulsion coating significantly extended egg shelf life due to the high compatibility and water resistance of CMC as well as the hydrophobic property of PO.
format Journal
author Nattagarn Homsaard
Araya Kodsangma
Pensak Jantrawut
Pornchai Rachtanapun
Noppol Leksawasdi
Yuthana Phimolsiripol
Phisit Seesuriyachan
Thanongsak Chaiyaso
Sarana Rose Sommano
David Rohindra
Kittisak Jantanasakulwong
author_facet Nattagarn Homsaard
Araya Kodsangma
Pensak Jantrawut
Pornchai Rachtanapun
Noppol Leksawasdi
Yuthana Phimolsiripol
Phisit Seesuriyachan
Thanongsak Chaiyaso
Sarana Rose Sommano
David Rohindra
Kittisak Jantanasakulwong
author_sort Nattagarn Homsaard
title Efficacy of cassava starch blending with gelling agents and palm oil coating in improving egg shelf life
title_short Efficacy of cassava starch blending with gelling agents and palm oil coating in improving egg shelf life
title_full Efficacy of cassava starch blending with gelling agents and palm oil coating in improving egg shelf life
title_fullStr Efficacy of cassava starch blending with gelling agents and palm oil coating in improving egg shelf life
title_full_unstemmed Efficacy of cassava starch blending with gelling agents and palm oil coating in improving egg shelf life
title_sort efficacy of cassava starch blending with gelling agents and palm oil coating in improving egg shelf life
publishDate 2020
url https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85087610636&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/70086
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