Hard-cooked egg roll process development

The main objective of this study was to produce hard-cooked egg rolls of uniform diameter with texture and flavor similar to or better than those of hard-cooked shell eggs. The egg roll comprised of a red-shaped yolk surrounded by a layer of white and packaged in a film polypropylene. From diameter...

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Bibliographic Details
Main Author: Juachon, Marilou R.
Other Authors: Alabastro, Estrella F.
Resource Type: Thesis
Language:English
Published: 1979.
Subjects:
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035 |a (iLib)UPD-00013878551 
040 |a dche 
041 |a eng 
090 |a LG 993.5 1979 F66  |b J83 
100 0 |a Juachon, Marilou R. 
245 0 0 |a Hard-cooked egg roll  |b process development  |c Marilou R. Juachon ; Estrella F. Alabastro, adviser. 
264 1 |a 1979. 
300 |a 73 leaves 
500 |a Thesis (BSFT)--University of the Philippines Diliman. 
520 |a The main objective of this study was to produce hard-cooked egg rolls of uniform diameter with texture and flavor similar to or better than those of hard-cooked shell eggs. The egg roll comprised of a red-shaped yolk surrounded by a layer of white and packaged in a film polypropylene. From diameter measurements of extra large and small eggs, it has been found that a polypropylene bag 6.4 cm wide would mold a product with a diameter similar to shell eggs. Based on literature values of the average percentage volume of edible portion that egg yolks in large chicken eggs, a polypropylene bag 3.8 cm wide found appropriate as an inner mold for the yolk. Penetrometer measurements were performed on the albumen and the yolk of shell eggs cooked to different degrees of doneness to evaluate the instrument for the objective measurement of texture. It was observed that the use of the penetrometer consumed much time, effort and materials, yet precision and sensitivity were poor. Hence, evaluation of texture was limited to sensory evaluation methods alone. Egg rolls were prepared by separating the egg whites from the yolks. The yolks were cooked in 3.8 cm-wide polypropylene bags which also served as molds. The yolk sticks were removed from the casings and transferred to 6.4 cm-wide bags. The egg whites were added, the bags sealed, and the egg roll cooked. The products were about 20 cm long. Keeping the cooking time of the yolk constant at 15 min, 90° to 93°C, the cooking time of the albumen was varied. Results of sensory evaluation for flavor, texture and appearance indicated that the best cooking time was 15 minutes at 90° to 93°C. Using this time-temperature combination for cooking the albumen, the time-temperature combination for cooking the yolk was varied. Better flavor and appearance were found among the yolks cooked for 10 minutes at 90° to 93°C, but texture was firm. The addition of papain at concentrations of 0.3 and 0.6 units per gram yolk was found ineffective in improving texture, contrary to claims. 
650 1 7 |a Egg processing  |x Philippines. 
700 1 |a Alabastro, Estrella F. 
905 |a UPIANA 
852 1 |a UPD  |b DCHE  |h LG 993.5 1979 F66  |i J83 
942 |a Thesis