Effects of Binders on Physico-chemical Characteristics of Egg Albumen Paneer (EAP) Thakuria Kushal J.1,*, Nath Dilip R.1, Das Ankur1, Hazarika Mineswar1, Laskar Saurabh Kumar1, Saikia Rashmi R.1, Choudhury Sadhana1 1Department of Livestock Products Technology, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati-781 022, Assam, India *Corresponding Author: Kushal J. Thakuria, Department of Livestock Products Technology, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati-781 022, Assam, India, Email: kushal6thakuria@gmail.com
Online Published on 06 January, 2024. Abstract Background An innovative food product from egg albumen analogous to the conventional paneer was developed by inclusion of different types of binders and their effects on the physico-chemical qualities of the product were studied. Methods Different cereal flours were used as binders viz., juoha rice flour (JRF), glutinous rice flour (GRF), wheat flour (WF) and oat flour (OF) in different ratios, with the egg albumen as the base material for the production of egg albumen paneer (EAP). EAP cubes were packed in food grade high density polyethylene bags and stored at 5-7°C for physico-chemical evaluation upto 90 days. Rehydration properties of the dried products were also studied. Result Studies of EAP revealed that pH and water activity differ significant (P<0.01) among the treatments groups and decreased gradually during storage irrespective of the treatment groups and days of storage. The Thiobarbituric acid and Tyrosine values also showed significant (P<0.01) differences among the treatment formulations as well as during the storage days. The rehydration percentage, increase in volume after rehydration and coefficient of rehydration recorded highest in T1 than the other samples. Both the rehydration ratio and rehydration percentage were recorded highest in T2 group. Top Keywords Binders, Egg albumen, Physico-chemical, Quality, Rehydration. Top |