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dc.contributor.authorNattagarn Homsaarden_US
dc.contributor.authorAraya Kodsangmaen_US
dc.contributor.authorPensak Jantrawuten_US
dc.contributor.authorPornchai Rachtanapunen_US
dc.contributor.authorNoppol Leksawasdien_US
dc.contributor.authorYuthana Phimolsiripolen_US
dc.contributor.authorPhisit Seesuriyachanen_US
dc.contributor.authorThanongsak Chaiyasoen_US
dc.contributor.authorSarana Rose Sommanoen_US
dc.contributor.authorDavid Rohindraen_US
dc.contributor.authorKittisak Jantanasakulwongen_US
dc.description.abstract© 2020 Institute of Food Science and Technology An egg coating was developed to preserve the internal quality of eggs by mixing cassava starch (CS), gelling agents and fatty acids. Hydroxypropyl methylcellulose (HPMC) and carboxymethyl cellulose (CMC) were used as gelling agents. Palm oil fatty acid (PO) was incorporated. Coated and non-coated eggs were evaluated over a period of 4 weeks at 28 °C by the yolk colour, weight loss, albumen pH and Haugh unit testing. The quality of non-coated eggs deteriorated from AA to B grade after 3 weeks, with values below the detection limit at 4 weeks. The optimum coating was 6/1/3 w/v% (CS/CMC/PO3). Contact angle, solubility and swelling in the water of the coating materials indicated the improvement of water resistance by addition of CMC and PO. Weight loss of the coated eggs was 4.9% lower than that of the non-coated eggs (6.5%) after 4 weeks. The CS/CMC/PO3 emulsion coating significantly extended egg shelf life due to the high compatibility and water resistance of CMC as well as the hydrophobic property of PO.en_US
dc.subjectAgricultural and Biological Sciencesen_US
dc.titleEfficacy of cassava starch blending with gelling agents and palm oil coating in improving egg shelf lifeen_US
article.title.sourcetitleInternational Journal of Food Science and Technologyen_US of the South Pacificen_US Mai Universityen_US
Appears in Collections:CMUL: Journal Articles

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