Coating of cassava and yam starches in egg conservation
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , , , |
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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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 |
_version_ |
1797052736867401728 |