The effect of ascorbic acid on liquid egg

Elayan, Majd and Tóth, Adrienn and Enkhbold, Munkhnasan and Friedrich, László Ferenc and Németh, Csaba (2021) The effect of ascorbic acid on liquid egg. ACTA AGRONOMICA ÓVÁRIENSIS, 62 (Ksz 3). pp. 34-39. ISSN 1416-647X

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Abstract

Eggs are considered the magical food that contains most of the micro and macro nutrients needed to support cell growth and replacement. With an amino acid score of 100 egg whites are known to be a good source of high-quality proteins, studies have shown that the net protein utilization value for egg white proteins, whether it is cooked or uncooked, is higher than that of both whey and soybean proteins (Matsuoka et al, 2017). Egg products manufacturing was started in the late 1980s due to increased consumption and demand for stable products with diverse applications. Food manufacturers used dry egg products because it's easy to handle and relatively cheap (Sharif et al, 2018). Ascorbic acid (vitamin C) is well known for its antioxidant properties and the ability to increase iron absorption. Fortifying food with ascorbic acid can increase antioxidant and antiinflammatory properties. The aim of this study is to determine the effect of fortifying 4 different liquid egg products with different dosage of ascorbic acid on the product's physical and chemical properties. Ascorbic acid was added to 3 samples of 200 g of weight of 4 different products which are the following: liquid whole eggs (LWE), liquid whole egg with salt (LWES), liquid egg white (LEW), and liquid egg yolk (LEY). 3 different concentrations were added to three samples of all products with the following dosage: 1%, 2% and 3% respectively in comparison to a blake sample of the same product, then dry matter content, pH, color, and viscosity was measured. Fortifying egg products with vitamin C can affect the pH, color, and viscosity in all four liquid egg products. The importance of this research underlines the fact that a new egg product fortified with vitamin C with a better nutritional value and functional properties can be created.

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