Functional Properties of Salted Duck Egg Powder with Maltodextrin and Tricalcium Phosphate Incorporation as Anticaking Agents

Authors

  • Nur Aini Mahmudah Department of Processing of Poultry Product, State Community College of Putra Sang Fajar Blitar, Dr. Sutomo Street No. 29, Blitar, East Java 66133 https://orcid.org/0000-0002-6483-4587
  • Anang Widigdyo Department of Processing of Poultry Product, State Community College of Putra Sang Fajar Blitar, Dr. Sutomo Street No. 29, Blitar, East Java 66133 https://orcid.org/0000-0002-6783-833X
  • David Kurniawan Department of Processing of Poultry Product, State Community College of Putra Sang Fajar Blitar, Dr. Sutomo Street No. 29, Blitar, East Java 66133 https://orcid.org/0000-0002-9879-2629
  • Nur Agustin Mardiana Department of Processing of Poultry Product, State Community College of Putra Sang Fajar Blitar, Dr. Sutomo Street No. 29, Blitar, East Java 66133 https://orcid.org/0000-0003-4515-7012
  • Aditya Wirawantoro Putra Department of Processing of Poultry Product, State Community College of Putra Sang Fajar Blitar, Dr. Sutomo Street No. 29, Blitar, East Java 66133 https://orcid.org/0009-0000-6166-2137
  • Adiguna Sasama Wahyu Utama Department of Processing of Poultry Product, State Community College of Putra Sang Fajar Blitar, Dr. Sutomo Street No. 29, Blitar, East Java 66133 https://orcid.org/0009-0004-5420-5252
  • Hindra Kurniawan Department of Processing of Poultry Product, State Community College of Putra Sang Fajar Blitar, Dr. Sutomo Street No. 29, Blitar, East Java 66133 https://orcid.org/0009-0002-2956-6406
  • Panji Purnomo Department of Processing of Poultry Product, State Community College of Putra Sang Fajar Blitar, Dr. Sutomo Street No. 29, Blitar, East Java 66133 https://orcid.org/0000-0002-8286-9126
  • Fitri Komala Sari Department of Nutrition Science, Faculty of Health Science, University of Darussalam Gontor, Nasional Street No. 15, Mantingan, Ngawi, East Java 63257, https://orcid.org/0009-0003-1408-062X

DOI:

https://doi.org/10.24925/turjaf.v11i2.312-317.5576

Keywords:

Salted Duck Egg, Egg Powder, Moisture Content, Functional Properties, Emulsion Acivity

Abstract

The protein content in egg contributes effectively to the fulfilment of nutrients in daily life at an affordable price and acceptable organoleptic properties. This study aimed to investigate the effect of anti-caking agent addition (maltodextrin and tricalcium phosphate) on the quality and functional properties of salted duck egg powder. Addition of 2% maltodextrin increased the moisture content in salted duck egg powders as much 36% compared to the control. 2% TCP incorporation decreased the moisture content up to 54%, could not maintain the emulsion stability, but it increased the emulsion activity. There were no significant differences (p < 0.05) on the parameter of foaming capacity and foaming stability. Anticaking agent maltodextrin and TCP did not affect the water holding capacity of all four salted duck eggs powder. However, maltodextrin addition slightly increased the oil holding capacity. Due to the functional properties of emulsification, foaming, water and oil binding, salted duck egg powders are potentially utilized for the complementary of a large number of food products with its characteristics of longer shelf life and specific flavor.

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Published

28.02.2023

How to Cite

Mahmudah, N. A., Widigdyo, A., Kurniawan, D., Mardiana, N. A., Putra, A. W., Wahyu Utama, A. S., Kurniawan, H., Purnomo, P., & Sari, F. K. (2023). Functional Properties of Salted Duck Egg Powder with Maltodextrin and Tricalcium Phosphate Incorporation as Anticaking Agents. Turkish Journal of Agriculture - Food Science and Technology, 11(2), 312–317. https://doi.org/10.24925/turjaf.v11i2.312-317.5576

Issue

Vol. 11 No. 2 (2023)

Section

Research Paper

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