Physical, Functional and Sensory Properties of Foam Mat Dehydrated Whole Egg Powder

Two types of edible eggs were subjected to foam-mat dehydration to determine properties of the egg powder. Both fresh local and poultry eggs (LE and PE, respectively) were obtained from Anyigba, Nigeria, separately prepared into whole liquid egg of stable foam by whipping and dried (60°C) in tray dryer. Then, milled into powder (180 m size), packaged and kept under refrigeration for physical, functional property, sensory evaluation and statistical data analysis using standard methods. Foaming capacity of liquid egg (LE and PE) ranged from 20.1%–20.5%, and corresponding egg powder, 17%–18.2%. Egg powder bulk density (0.45–0.62 g/mL), local egg sample with greater value. Water absorption capacity (7.8–8.0 mL/g powder), poultry egg showing higher value, which did not seem to affect its reconstitution. The wettability values (2.5–8.2s range) showed significant variation (P<0.05). Colour of reconstituted boiled local egg powder was rated higher (6.10), so also the texture (6.71), flavour (6.64), taste (6.57) and mouthfeel (6.45) of boiled poultry egg. Reconstituted fried poultry egg powder has higher texture, colour, flavor, mouthfeel scores and lower taste than local egg powder. Apparently, more desirable properties of foam–mat dried poultry egg powder, suggest its suitability for different food applications.