Desalination of salted egg white and application in instant porridge fortified with egg white protein

Abstract

This study was conducted to evaluate the effect of desalination using boiling method and to evaluate the effect of rice and egg white ratio on chemical and physical properties of instant porridge fortified with egg white protein. The ratio of broken rice and egg white evaluated were 100:0, 80:20, 60:40, 40:60, and 20:80. For desalination, 5 cycles boiling of salted egg white
can remove 97.32% salt with 97.93% protein content and 95.02% yield. This method was then selected for desalination purpose in this study. The rice and egg white ratio affected chemical and physical properties of instant porridge fortified with egg white protein. The result obtained indicated that amylose content, peak viscosity, holding strength, breakdown, final viscosity,
setback, and pasting temperature decreased, while peak time increased when increase in the addition of egg white. For rheological properties, it was found that when increase in the addition of egg white the porridge showed more solid-like characteristic and more flexible. The 80% egg white formula had the highest G' and G". The 20% egg white formula showed the lowest G' and G" while the tan δ of all samples was less than 1.