Production of Dried Starch-Albumen Powder: Effect of Temperature and Starch on Some Functional Properties

Abstract

The effect of cassava starch inclusion (10–30%), as a preconcentration step, on the functional properties of starch‐albumen powder (SAP) was studied. A natural convective hot air drying method at 40–60C was used. Drying time at loading density of 0.5 kg/m2 ranged from 7.4 to 8.0 h (about 22–32% reduction in time for drying pure liquid albumen). The products had safe moisture levels ranging from 6.0 to 8.0% (dry basis). Generally, the functional properties of SAP were not significantly affected by the drying temperature when compared with pure albumen powder. With increasing starch content, the foaming capacity, foam stability, oil absorption capacity and emulsion stability were enhanced (P < 0.05), whereas the emulsion capacity of SAP was significantly reduced (P < 0.05). The study highlighted prospective applications of the new product and the need to design a more efficient forced air convective drying facility to enhance throughput and reduce energy cost. PRACTICAL APPLICATIONS The study has shown the possibility of preserving egg white in powdered form using a simpler and low‐cost convective air drying technology compared with the conventional spray drying technology. The product's characteristics indicate that it may be used as breading material in fried food, as basal weaning food and as ingredient in some baked products.

Water vapor adsorption characteristics of starch−albumen powder and rheological behavior of its paste

“…Thus, the functional properties of SAP as affected by drying temperature and starch content were studied and reported in a previous paper (Shittu et al, 2008). Increased starch content of the SAP significantly reduced the foaming, water absorption, and emulsifying capacities of SAP whereas the gelation capacity was increased.…”