Dietary cholesterol should be limited to less than 200 mg/day. A single large egg yolk contains approximately 275 mg of cholesterol. Thus, consumption of a single egg yolk exceeds the recommended daily intake of cholesterol. This study was focused on determination of the effect of addition of increasing amount of β-cyclodextrin (β-CD) to encapsulate cholesterol in egg yolk. The quality of cholesterol-reduced egg yolk powder was evaluated by determining its nutritional composition and colour analysis. Increasing amount of β-CD (0 -15 mM) was added in liquid egg yolk and the encapsulated cholesterol in the form of precipitate was removed. The supernatant was dried and the end product; cholesterol-reduced egg yolk powder (CREYP) was analyzed for moisture content, total lipid, fatty acids content, protein and colour. There were no significant difference (p > 0.05) in term of total solid content. However, protein content of CREYP was significantly (p < 0.05) reduced up to 7 mM β-CD and no further significant reduction was noticed with further addition of β-cyclodextrin. The appearance of the powder became lighter in colour as validated using chromameter; L*, a*, b*, C* and h o values. The results obtained from this study indicate that cholesterol can be successfully removed from egg yolk. However, slight reduction in protein content was observed. Nutritional composition of CREYP was minimally affected with the removal of encapsulated cholesterol. Therefore, cholesterolreduced egg yolk powder can be utilized as an essential ingredient in any egg yolk based products.Keywords: cholesterol, β-cyclodextrin, egg yolk, nutritional composition Abstrak Pengambilan kolesterol dalam diet seharusnya tidak melebihi 200 mg/sehari. Sebiji kuning telur mengandungi hampir 275 mg kolesterol. Maka, pengambilan sebiji kuning telur telah melebihi kadar cadangan diet seharian kolesterol. Kajian ini memfokuskan kepada kesan penambahan kuantiti β-siklodekstrin (β-CD) untuk pengkapsulan kolesterol dalam kuning telur. Kualiti serbuk kuning telur kurang-kolesterol di analisis dengan menentukan komposisi nutrien dan analisis warna. Peningkatan kuantiti β-siklodekstrin (β-CD) (0 -15 mM) ditambahkan ke dalam kuning telur dan pengkapsulan kolesterol di dalam bentuk mendakan dibuang. Supernatan dikeringkan dan hasil produk (serbuk kuning telur kurang-kolesterol) yang terhasil dianalisa untuk jumlah kandungan kelembapan, jumlah lipid, asid lemak, protein dan warna. Tiada perbezaan yang signifikan (p > 0.05) dalam jumlah kandungan pepejal. Walaubagaimanapun, kandungan protein kuning telur kurang-kolesterol berkurang secara signifikan (p < 0.05) bagi penambahan 7 mM β-CD dan tiada pengurangan yang signifikan dengan peningkatan penambahan β-CD. Serbuk kuning telur menunjukkan pengurangan warna seperti dibuktikan menggunakan kromameter; bacaan L*, a*, b*, C* dan h o . Keputusan menunjukkan bahawa kolesterol telah berjaya dibuang daripada kuning telur. Walaubagaimanapun, pengurangan sedikit kandungan protein diperhatikan. Kesan pengurangan pengka...