Coating of cassava and yam starches in egg conservation

Detalhes bibliográficos
Autor(a) principal: Lima, Victor Veríssimo Cardoso
Data de Publicação: 2020
Outros Autores: Gomes, Brenda de Oliveira, Pereira, Mateus, Barros, Elynne Kysllen do Carmo, Pereira, Ana Lúcia Fernandes, Silva, Djany Souza, Freitas, Ednardo Rodrigues, Abreu, Virginia Kelly Gonçalves
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/4949
Resumo: The application of coatings has been tested as a low cost technique to prolong egg shelf life. The study aimed to evaluate the use of cassava starch or yam coatings with different concentrations of plasticizer (sorbitol) on the eggs quality stored for 21 days at room temperature (25 ºC). Two experiments were carried out in which the design was completely randomized with 4 treatments and 5 replicates of 6 eggs in each treatment. Quality was assessed by weight loss, Haugh units, albumen pH, lipid oxidation and foam properties (durability index and overrun). The data were submitted to analysis of variance and their means were compared by the Dunnett and Student Newman Keuls tests at 5% probability. The presence of cassava or yam starch with 10% and 20% of sorbitol reduced weight loss, decreased Haugh unit and alcalinization of the albumen, keeping the quality close to fresh eggs. However, they did not influence lipid oxidation and foam quality. Thus, the starch coverage, regardless of sorbitol concentration, contributed to the maintenance of egg quality characteristics stored for 21 days at environment temperature (25 ºC).
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spelling Coating of cassava and yam starches in egg conservationRecubrimiento de almidones de yuca y ñame en la conservación del huevoCoberturas de amido de mandioca e inhame na conservação de ovosPérdida de pesoUnidad HaughpH de la claraOxidación de los lípidosEspuma.Perda de pesoUnidade HaughpH do abúmemOxidação lipídicaEspuma.Weight lossHaugh unitAlbumen pHLipid oxidationFoam.The application of coatings has been tested as a low cost technique to prolong egg shelf life. The study aimed to evaluate the use of cassava starch or yam coatings with different concentrations of plasticizer (sorbitol) on the eggs quality stored for 21 days at room temperature (25 ºC). Two experiments were carried out in which the design was completely randomized with 4 treatments and 5 replicates of 6 eggs in each treatment. Quality was assessed by weight loss, Haugh units, albumen pH, lipid oxidation and foam properties (durability index and overrun). The data were submitted to analysis of variance and their means were compared by the Dunnett and Student Newman Keuls tests at 5% probability. The presence of cassava or yam starch with 10% and 20% of sorbitol reduced weight loss, decreased Haugh unit and alcalinization of the albumen, keeping the quality close to fresh eggs. However, they did not influence lipid oxidation and foam quality. Thus, the starch coverage, regardless of sorbitol concentration, contributed to the maintenance of egg quality characteristics stored for 21 days at environment temperature (25 ºC).La aplicación de recubrimientos ha sido probada como una técnica de bajo costo para prolongar la vida útil de los huevos. El objetivo de este estudio fue evaluar el uso de cubiertas de almidón de yuca o ñame con diferentes concentraciones de plastificante (sorbitol) en la calidad de los huevos almacenados durante 21 días a temperatura ambiente (25 ºC). Se llevaron a cabo dos experimentos en los cuales el diseño fue completamente al azar con 4 tratamientos y 5 repeticiones de 6 huevos en cada tratamiento. La calidad se evaluó mediante la pérdida de peso, la unidad Haugh, el pH de la clara, la oxidación de los lípidos y la espuma (índice de durabilidad y overrun). Los datos se sometieron a análisis de varianza y sus medias se compararon mediante las pruebas de Dunnett y Student Newman Keuls, con una probabilidad del 5%. La presencia de recobrimiento de almidón de yuca o ñame redujo la pérdida de peso, disminuyó la unidad de Haugh y la alcalinización de la clara, manteniendo la calidad cerca de los huevos frescos. Sin embargo, no influyeron en la oxidación de los lípidos y la calidad de la espuma. Así, los recobrimientos de almidón, independientemente de la concentración de sorbitol, contribuyó al mantenimiento de las características de calidad de los huevos almacenados durante 21 días a temperatura ambiente (25 ºC).A aplicação de coberturas tem sido testada como uma técnica de baixo custo para prolongar a vida útil dos ovos. O objetivo deste trabalho foi avaliar o uso de coberturas de amido de mandioca ou inhame com diferentes concentrações de plastificante (sorbitol) na qualidade dos ovos armazenados por 21 dias em temperatura ambiente (25 ºC). Foram realizados dois experimentos nos quais o delineamento foi inteiramente casualizado com 4 tratamentos e 5 repetições de 6 ovos em cada tratamento. A qualidade foi avaliada pela perda de peso, unidade Haugh, pH do albúmen, oxidação lipídica e propriedades da espuma (índice de durabilidade e overrun). Os dados foram submetidos à análise de variância e suas médias foram comparadas pelos testes de Dunnett e Student Newman Keuls, a 5% de probabilidade. A presença da cobertura de amido de mandioca ou inhame reduziu a perda de peso, diminuiu a unidade de Haugh e a alcalinização do albume, mantendo a qualidade próxima aos ovos frescos. No entanto, elas não influenciaram a oxidação lipídica e a qualidade da espuma. Assim, a cobertura de amido, independentemente da concentração de sorbitol, contribuiu para a manutenção das características da qualidade dos ovos armazenados por 21 dias em temperatura ambiente (25 ºC).Research, Society and Development2020-06-20info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/494910.33448/rsd-v9i8.4949Research, Society and Development; Vol. 9 No. 8; e23984949Research, Society and Development; Vol. 9 Núm. 8; e23984949Research, Society and Development; v. 9 n. 8; e239849492525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/4949/4364Copyright (c) 2020 Brenda de Oliveira Gomes, Mateus Pereira, Elynne Kysllen do Carmo Barros, Ana Lúcia Fernandes Pereira, Djany Souza Silva, Ednardo Rodrigues Freitas, Victor Veríssimo Cardoso Lima, Virginia Kelly Gonçalves Abreuinfo:eu-repo/semantics/openAccessLima, Victor Veríssimo CardosoGomes, Brenda de OliveiraPereira, MateusBarros, Elynne Kysllen do CarmoPereira, Ana Lúcia FernandesSilva, Djany SouzaFreitas, Ednardo RodriguesAbreu, Virginia Kelly Gonçalves2020-08-20T18:00:17Zoai:ojs.pkp.sfu.ca:article/4949Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:28:38.286042Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Coating of cassava and yam starches in egg conservation
Recubrimiento de almidones de yuca y ñame en la conservación del huevo
Coberturas de amido de mandioca e inhame na conservação de ovos
title Coating of cassava and yam starches in egg conservation
spellingShingle Coating of cassava and yam starches in egg conservation
Lima, Victor Veríssimo Cardoso
Pérdida de peso
Unidad Haugh
pH de la clara
Oxidación de los lípidos
Espuma.
Perda de peso
Unidade Haugh
pH do abúmem
Oxidação lipídica
Espuma.
Weight loss
Haugh unit
Albumen pH
Lipid oxidation
Foam.
title_short Coating of cassava and yam starches in egg conservation
title_full Coating of cassava and yam starches in egg conservation
title_fullStr Coating of cassava and yam starches in egg conservation
title_full_unstemmed Coating of cassava and yam starches in egg conservation
title_sort Coating of cassava and yam starches in egg conservation
author Lima, Victor Veríssimo Cardoso
author_facet Lima, Victor Veríssimo Cardoso
Gomes, Brenda de Oliveira
Pereira, Mateus
Barros, Elynne Kysllen do Carmo
Pereira, Ana Lúcia Fernandes
Silva, Djany Souza
Freitas, Ednardo Rodrigues
Abreu, Virginia Kelly Gonçalves
author_role author
author2 Gomes, Brenda de Oliveira
Pereira, Mateus
Barros, Elynne Kysllen do Carmo
Pereira, Ana Lúcia Fernandes
Silva, Djany Souza
Freitas, Ednardo Rodrigues
Abreu, Virginia Kelly Gonçalves
author2_role author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Lima, Victor Veríssimo Cardoso
Gomes, Brenda de Oliveira
Pereira, Mateus
Barros, Elynne Kysllen do Carmo
Pereira, Ana Lúcia Fernandes
Silva, Djany Souza
Freitas, Ednardo Rodrigues
Abreu, Virginia Kelly Gonçalves
dc.subject.por.fl_str_mv Pérdida de peso
Unidad Haugh
pH de la clara
Oxidación de los lípidos
Espuma.
Perda de peso
Unidade Haugh
pH do abúmem
Oxidação lipídica
Espuma.
Weight loss
Haugh unit
Albumen pH
Lipid oxidation
Foam.
topic Pérdida de peso
Unidad Haugh
pH de la clara
Oxidación de los lípidos
Espuma.
Perda de peso
Unidade Haugh
pH do abúmem
Oxidação lipídica
Espuma.
Weight loss
Haugh unit
Albumen pH
Lipid oxidation
Foam.
description The application of coatings has been tested as a low cost technique to prolong egg shelf life. The study aimed to evaluate the use of cassava starch or yam coatings with different concentrations of plasticizer (sorbitol) on the eggs quality stored for 21 days at room temperature (25 ºC). Two experiments were carried out in which the design was completely randomized with 4 treatments and 5 replicates of 6 eggs in each treatment. Quality was assessed by weight loss, Haugh units, albumen pH, lipid oxidation and foam properties (durability index and overrun). The data were submitted to analysis of variance and their means were compared by the Dunnett and Student Newman Keuls tests at 5% probability. The presence of cassava or yam starch with 10% and 20% of sorbitol reduced weight loss, decreased Haugh unit and alcalinization of the albumen, keeping the quality close to fresh eggs. However, they did not influence lipid oxidation and foam quality. Thus, the starch coverage, regardless of sorbitol concentration, contributed to the maintenance of egg quality characteristics stored for 21 days at environment temperature (25 ºC).
publishDate 2020
dc.date.none.fl_str_mv 2020-06-20
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/4949
10.33448/rsd-v9i8.4949
url https://rsdjournal.org/index.php/rsd/article/view/4949
identifier_str_mv 10.33448/rsd-v9i8.4949
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/4949/4364
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 9 No. 8; e23984949
Research, Society and Development; Vol. 9 Núm. 8; e23984949
Research, Society and Development; v. 9 n. 8; e23984949
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
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