The Impact of the Desugarization Process on the Physiochemical Properties of Duck Egg Mélange Powders
Duck eggs are rich in essential nutrients, such as amino acids, vitamins, and polyunsaturated fatty acids. However, their application in the food industry is hindered by glucose, which contributes to undesirable darkening during the Maillard reaction in processing. The present study examined the eff...
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MDPI AG
2025-04-01
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| author | Svetlana Kamanova Bakhyt Shaimenova Linara Murat Saule Saduakhasova Dina Khamitova Marat Muratkhan Baltash Tarabayev Gulnazym Ospankulova |
| author_facet | Svetlana Kamanova Bakhyt Shaimenova Linara Murat Saule Saduakhasova Dina Khamitova Marat Muratkhan Baltash Tarabayev Gulnazym Ospankulova |
| author_sort | Svetlana Kamanova |
| collection | DOAJ |
| description | Duck eggs are rich in essential nutrients, such as amino acids, vitamins, and polyunsaturated fatty acids. However, their application in the food industry is hindered by glucose, which contributes to undesirable darkening during the Maillard reaction in processing. The present study examined the effect of the desugarization of duck eggs using baker’s yeast on their chemical composition. The results showed that the desugarization process reduces the content of glucose and minerals (Cu, Fe, and Zn) and alters the vitamin composition depending on the treatment conditions. Changes were also observed in the fatty acid profile, including increased levels of oleic acid (C18:1), palmitoleic acid (C16:1), and linoleic acid (C18:2, ω − 6). A high intragroup correlation among saturated fatty acids indicates the stability of their distribution. An increase in the content of essential amino acids—glycine, leucine, valine, and phenylalanine—was also recorded. Correlation analysis of the amino acid composition revealed significant relationships among both essential and non-essential amino acids. Overall, the desugarization process using baker’s yeast not only improves the nutritional profile of duck egg powder but also enhances its functional properties, positioning it as a promising ingredient for the food processing industry. |
| format | Article |
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| issn | 2304-8158 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | MDPI AG |
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| spelling | doaj-art-1fd6d3de314d4ea4881fe600842b43502025-08-20T02:58:44ZengMDPI AGFoods2304-81582025-04-01149146910.3390/foods14091469The Impact of the Desugarization Process on the Physiochemical Properties of Duck Egg Mélange PowdersSvetlana Kamanova0Bakhyt Shaimenova1Linara Murat2Saule Saduakhasova3Dina Khamitova4Marat Muratkhan5Baltash Tarabayev6Gulnazym Ospankulova7Department of Food Technology and Processing Products, Technical Faculty, Saken Seifullin Kazakh Agrotechnical Research University, Zhenis Avenue, 62, Astana 010000, KazakhstanDepartment of Food Technology and Processing Products, Technical Faculty, Saken Seifullin Kazakh Agrotechnical Research University, Zhenis Avenue, 62, Astana 010000, KazakhstanDepartment of Food Technology and Processing Products, Technical Faculty, Saken Seifullin Kazakh Agrotechnical Research University, Zhenis Avenue, 62, Astana 010000, KazakhstanDepartment of Food Technology and Processing Products, Technical Faculty, Saken Seifullin Kazakh Agrotechnical Research University, Zhenis Avenue, 62, Astana 010000, KazakhstanDepartment of Food Technology and Processing Products, Technical Faculty, Saken Seifullin Kazakh Agrotechnical Research University, Zhenis Avenue, 62, Astana 010000, KazakhstanDepartment of Food Technology and Processing Products, Technical Faculty, Saken Seifullin Kazakh Agrotechnical Research University, Zhenis Avenue, 62, Astana 010000, KazakhstanDepartment of Food Technology and Processing Products, Technical Faculty, Saken Seifullin Kazakh Agrotechnical Research University, Zhenis Avenue, 62, Astana 010000, KazakhstanDepartment of Food Technology and Processing Products, Technical Faculty, Saken Seifullin Kazakh Agrotechnical Research University, Zhenis Avenue, 62, Astana 010000, KazakhstanDuck eggs are rich in essential nutrients, such as amino acids, vitamins, and polyunsaturated fatty acids. However, their application in the food industry is hindered by glucose, which contributes to undesirable darkening during the Maillard reaction in processing. The present study examined the effect of the desugarization of duck eggs using baker’s yeast on their chemical composition. The results showed that the desugarization process reduces the content of glucose and minerals (Cu, Fe, and Zn) and alters the vitamin composition depending on the treatment conditions. Changes were also observed in the fatty acid profile, including increased levels of oleic acid (C18:1), palmitoleic acid (C16:1), and linoleic acid (C18:2, ω − 6). A high intragroup correlation among saturated fatty acids indicates the stability of their distribution. An increase in the content of essential amino acids—glycine, leucine, valine, and phenylalanine—was also recorded. Correlation analysis of the amino acid composition revealed significant relationships among both essential and non-essential amino acids. Overall, the desugarization process using baker’s yeast not only improves the nutritional profile of duck egg powder but also enhances its functional properties, positioning it as a promising ingredient for the food processing industry.https://www.mdpi.com/2304-8158/14/9/1469duck eggmélangepowderdesugarizationglucosevitamins |
| spellingShingle | Svetlana Kamanova Bakhyt Shaimenova Linara Murat Saule Saduakhasova Dina Khamitova Marat Muratkhan Baltash Tarabayev Gulnazym Ospankulova The Impact of the Desugarization Process on the Physiochemical Properties of Duck Egg Mélange Powders Foods duck egg mélange powder desugarization glucose vitamins |
| title | The Impact of the Desugarization Process on the Physiochemical Properties of Duck Egg Mélange Powders |
| title_full | The Impact of the Desugarization Process on the Physiochemical Properties of Duck Egg Mélange Powders |
| title_fullStr | The Impact of the Desugarization Process on the Physiochemical Properties of Duck Egg Mélange Powders |
| title_full_unstemmed | The Impact of the Desugarization Process on the Physiochemical Properties of Duck Egg Mélange Powders |
| title_short | The Impact of the Desugarization Process on the Physiochemical Properties of Duck Egg Mélange Powders |
| title_sort | impact of the desugarization process on the physiochemical properties of duck egg melange powders |
| topic | duck egg mélange powder desugarization glucose vitamins |
| url | https://www.mdpi.com/2304-8158/14/9/1469 |
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