Preparation of Powdered Egg Yolk

International Journal of Chemical Engineering Research

© 2015 by SSRG - IJCER Journal

Volume 2 Issue 3

Year of Publication : 2015

Authors : Prasanna Joshi, NavinChoukade, Amol Patil, Madhuri Jadhav, A.S.Jadhav

10.14445/23945370/IJCER-V2I2P103

How to Cite?

Prasanna Joshi, NavinChoukade, Amol Patil, Madhuri Jadhav, A.S.Jadhav, "Preparation of Powdered Egg Yolk," SSRG International Journal of Chemical Engineering Research, vol. 2,  no. 3, pp. 12-14, 2015. Crossref, https://doi.org/10.14445/23945370/IJCER-V2I2P103

Abstract:

Egg is an excellent source of high quality of protein of which is yolk contains 44% and egg contains 56%.The dried egg powder can be stored and transported without refrigeration at room temperature. The product is quite stable and contains enough shelf life. This product can replace the use of fresh egg and also in bakery product (cakes, ice-creams, cookies, doughnuts and sauces, etc).

Keywords:

SHEETAL LABORATARIES, PUNE

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