Functional Properties of Salted Duck Egg Powder with Maltodextrin and Tricalcium Phosphate Incorporation as Anticaking Agents

Functional Properties of Salted Duck Egg Powder with Maltodextrin and Tricalcium Phosphate Incorporation as Anticaking Agents

The protein content in egg contributes effectively to the fulfilment of nutrients in daily life at an affordable price and acceptable organoleptic properties. This study aimed to investigate the effect of anti-caking agent addition (maltodextrin and tricalcium phosphate) on the quality and functiona...

Full description

Saved in:
Bibliographic Details
Main Authors: Nur Aini Mahmudah, Anang Widigdyo, David Kurniawan, Nur Agustin Mardiana, Aditya Wirawantoro Putra, Adiguna Sasama Wahyu Utama, Hindra Kurniawan, Panji Purnomo, Fitri Komala Sari
Format: Article
Language:English
Published: Hasan Eleroğlu 2023-02-01
Series:Turkish Journal of Agriculture: Food Science and Technology
Subjects:
salted duck egg
egg powder
moisture content
functional properties
emulsion acivity
Online Access:http://www.agrifoodscience.com/index.php/TURJAF/article/view/5576
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

http://www.agrifoodscience.com/index.php/TURJAF/article/view/5576

Similar Items