Application of Chicken Whole Egg Powder in the Manufacture of Bread Compared with using Fresh Egg as Control
Whole egg powder has a longer shelf life than fresh eggs, easier to apply, and can be applied in bakery industry. This study aims to evaluate the differences in the characteristics of bread made from chicken whole egg powder dried using the oven and foam mat drying methods compared to bread made fr...
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| Format: | Article |
| Language: | English |
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Lembaga Penelitian dan Pengadian kepada Masyarakat Universitas Andalas
2024-10-01
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| Series: | Andalasian International Journal of Agricultural and Natural Sciences |
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| Online Access: | https://chipset.fti.unand.ac.id/index.php/aijans/article/view/49 |
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| author | Abdi Abdi Tuty Anggraini Alfi Asben |
| author_facet | Abdi Abdi Tuty Anggraini Alfi Asben |
| author_sort | Abdi Abdi |
| collection | DOAJ |
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Whole egg powder has a longer shelf life than fresh eggs, easier to apply, and can be applied in bakery industry. This study aims to evaluate the differences in the characteristics of bread made from chicken whole egg powder dried using the oven and foam mat drying methods compared to bread made from fresh eggs. The results obtained show that bread from chicken whole egg powder dried using the oven drying and foam mat drying methods was liked and accepted by consumers, especially from a sensory perspective (color, aroma, taste and texture), and even has a preference compared to bread made with the use of fresh eggs. The best formulation for bread was obtained from bread made using chicken whole egg powder dried with foam mat drying with color, taste, aroma and texture parameter value are 4.1, 4.3, 3.9 and 4.2 respectively, while the increasing volume was 289.6% and hardness value was 50.8 N/cm2. However, the characteristics of the bread produced using chicken whole egg powder from both the oven drying and foam mat drying methods were not much different from bread made using fresh eggs and can be a new alternative in food industry.
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| format | Article |
| id | doaj-art-807a23d94e12427eaff8e66e9618042e |
| institution | Kabale University |
| issn | 2776-6500 2745-7885 |
| language | English |
| publishDate | 2024-10-01 |
| publisher | Lembaga Penelitian dan Pengadian kepada Masyarakat Universitas Andalas |
| record_format | Article |
| series | Andalasian International Journal of Agricultural and Natural Sciences |
| spelling | doaj-art-807a23d94e12427eaff8e66e9618042e2025-01-18T10:10:34ZengLembaga Penelitian dan Pengadian kepada Masyarakat Universitas AndalasAndalasian International Journal of Agricultural and Natural Sciences2776-65002745-78852024-10-01401Application of Chicken Whole Egg Powder in the Manufacture of Bread Compared with using Fresh Egg as ControlAbdi Abdi0Tuty Anggraini1Alfi Asben2StudentMain supervisorSecond Supervisor Whole egg powder has a longer shelf life than fresh eggs, easier to apply, and can be applied in bakery industry. This study aims to evaluate the differences in the characteristics of bread made from chicken whole egg powder dried using the oven and foam mat drying methods compared to bread made from fresh eggs. The results obtained show that bread from chicken whole egg powder dried using the oven drying and foam mat drying methods was liked and accepted by consumers, especially from a sensory perspective (color, aroma, taste and texture), and even has a preference compared to bread made with the use of fresh eggs. The best formulation for bread was obtained from bread made using chicken whole egg powder dried with foam mat drying with color, taste, aroma and texture parameter value are 4.1, 4.3, 3.9 and 4.2 respectively, while the increasing volume was 289.6% and hardness value was 50.8 N/cm2. However, the characteristics of the bread produced using chicken whole egg powder from both the oven drying and foam mat drying methods were not much different from bread made using fresh eggs and can be a new alternative in food industry. https://chipset.fti.unand.ac.id/index.php/aijans/article/view/49whole egg powderoven dryingfoam mat dryingbreadcharacteristic |
| spellingShingle | Abdi Abdi Tuty Anggraini Alfi Asben Application of Chicken Whole Egg Powder in the Manufacture of Bread Compared with using Fresh Egg as Control Andalasian International Journal of Agricultural and Natural Sciences whole egg powder oven drying foam mat drying bread characteristic |
| title | Application of Chicken Whole Egg Powder in the Manufacture of Bread Compared with using Fresh Egg as Control |
| title_full | Application of Chicken Whole Egg Powder in the Manufacture of Bread Compared with using Fresh Egg as Control |
| title_fullStr | Application of Chicken Whole Egg Powder in the Manufacture of Bread Compared with using Fresh Egg as Control |
| title_full_unstemmed | Application of Chicken Whole Egg Powder in the Manufacture of Bread Compared with using Fresh Egg as Control |
| title_short | Application of Chicken Whole Egg Powder in the Manufacture of Bread Compared with using Fresh Egg as Control |
| title_sort | application of chicken whole egg powder in the manufacture of bread compared with using fresh egg as control |
| topic | whole egg powder oven drying foam mat drying bread characteristic |
| url | https://chipset.fti.unand.ac.id/index.php/aijans/article/view/49 |
| work_keys_str_mv | AT abdiabdi applicationofchickenwholeeggpowderinthemanufactureofbreadcomparedwithusingfresheggascontrol AT tutyanggraini applicationofchickenwholeeggpowderinthemanufactureofbreadcomparedwithusingfresheggascontrol AT alfiasben applicationofchickenwholeeggpowderinthemanufactureofbreadcomparedwithusingfresheggascontrol |