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

• 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
• Subjects: Agricultural and Biological Sciences; Engineering
• Online Access: 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

© 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...