Functional Characteristics of Fermented Egg White Powder After Pan-drying at Different Temperatures and Times

@inproceedings{Nahariah2018FunctionalCO,
  title={Functional Characteristics of Fermented Egg White Powder After Pan-drying at Different Temperatures and Times},
  author={Nahariah Nahariah and Anang Mohamad Legowo and Effendi Abustam and Antonius Hintono and Hikmah Hikmah},
  year={2018}
}
Background and Objective: Eggs, especially egg whites, are high in protein but susceptible to damage, even via fermentation. Thus, it is necessary to preserve them by adding flour. The aim of the present study was to evaluate different drying temperatures and durations to produce fermented egg white powder with optimal functional characteristics. Materials and Methods: The present study had a factorial design (3×3) using drying temperature (45, 50 and 55EC) and duration (30, 39 and 48 h) as… CONTINUE READING

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