Malaysian Journal of Analytical Sciences Vol 20 No 4 (2016): 820 - 828

DOI: http://dx.doi.org/10.17576/mjas-2016-2004-15

 

 

 

NUTRITIONAL COMPOSITION AND COLOUR ANALYSIS OF CHOLESTEROL-REDUCED EGG YOLK POWDER

 

(Komposisi Nutrisi dan Analisis Warna Serbuk Kuning Telur Rendah-Kolesterol)

 

Fauziah Che In¹, Zaibunnisa Abdul Haiyee¹*, Osman Hassan², Wan Aida Wan Mustapha²

 

¹Faculty of Applied Sciences,

Universiti Teknologi MARA, 40450 Shah Alam, Selangor, Malaysia

²School of Chemical Science and Food Technology, Faculty of Science and Technology,

Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia

 

*Corresponding author: nisha@salam.uitm.edu.my

 

 

Received: 24 February 2015; Accepted: 27 October 2015

 

 

Abstract

Dietary cholesterol should be limited to less than 200 mg/day. A single large egg yolk contains approximately 275 mg of cholesterol. Thus, consumption of a single egg yolk exceeds the recommended daily intake of cholesterol. This study was focused on determination of the effect of addition of increasing amount of β-cyclodextrin (β-CD) to encapsulate cholesterol in egg yolk. The quality of cholesterol-reduced egg yolk powder was evaluated by determining its nutritional composition and colour analysis. Increasing amount of β-CD (0 – 15 mM) was added in liquid egg yolk and the encapsulated cholesterol in the form of precipitate was removed. The supernatant was dried and the end product; cholesterol-reduced egg yolk powder (CREYP) was analyzed for moisture content, total lipid, fatty acids content, protein and colour. There were no significant difference (p > 0.05) in term of total solid content. However, protein content of CREYP was significantly (p < 0.05) reduced up to 7 mM β-CD  and no further significant reduction was noticed with further addition of β-cyclodextrin. The appearance of the powder became lighter in colour as validated using chromameter; L*, a*, b*, C* and h^o values. The results obtained from this study indicate that cholesterol can be successfully removed from egg yolk. However, slight reduction in protein content was observed. Nutritional composition of CREYP was minimally affected with the removal of encapsulated cholesterol. Therefore, cholesterol-reduced egg yolk powder can be utilized as an essential ingredient in any egg yolk based products.

 

Keywords:  cholesterol, β-cyclodextrin, egg yolk, nutritional composition

 

Abstrak

Pengambilan kolesterol dalam diet seharusnya tidak melebihi 200 mg/sehari. Sebiji kuning telur mengandungi hampir 275 mg kolesterol. Maka, pengambilan sebiji kuning telur telah melebihi kadar cadangan diet seharian kolesterol. Kajian ini memfokuskan kepada kesan penambahan kuantiti β-siklodekstrin (β-CD) untuk pengkapsulan kolesterol dalam kuning telur. Kualiti serbuk kuning telur kurang-kolesterol di analisis dengan menentukan komposisi nutrien dan analisis warna. Peningkatan kuantiti β-siklodekstrin (β-CD) (0 – 15 mM) ditambahkan ke dalam kuning telur dan pengkapsulan kolesterol di dalam bentuk mendakan dibuang.  Supernatan dikeringkan dan hasil produk (serbuk kuning telur kurang-kolesterol) yang terhasil dianalisa untuk jumlah kandungan kelembapan, jumlah lipid, asid lemak, protein dan warna. Tiada perbezaan yang signifikan (p > 0.05) dalam jumlah kandungan pepejal.  Walaubagaimanapun, kandungan  protein  kuning  telur  kurang-kolesterol  berkurang  secara  signifikan (p < 0.05) bagi penambahan 7 mM β-CD dan tiada pengurangan yang  signifikan  dengan  peningkatan  penambahan β-CD. Serbuk kuning telur menunjukkan pengurangan warna seperti dibuktikan menggunakan kromameter; bacaan L*, a*, b*, C* dan h^o. Keputusan menunjukkan bahawa kolesterol telah berjaya dibuang daripada kuning telur. Walaubagaimanapun, pengurangan sedikit kandungan protein diperhatikan. Kesan pengurangan pengkapsulan kolesterol ke atas komposisi nutrisi serbuk kuning telur kurang-kolesterol adalah sedikit. Maka, serbuk kuning telur kurang-kolesterol dapat digunakan sebagai bahan ramuan penting di dalam mana – mana produk berasaskan kuning telur.

 

Kata kunci:  kolesterol, β-siklodekstrin, kuning telur, komposisi nutrisi

 

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