Food Quality and Culture
- Volume 1 Issue 1
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- Pages.6-12
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- 2007
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- 1976-6807(pISSN)
Lipid Oxidative Stability of Fried Products Added with Egg Yolk Powder During Storage
- Hong, Hye-Mi (Department of Food and Nutrition, Inha University) ;
- Choi, Hyun-Ki (Department of Food and Nutrition, Inha University) ;
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Choe, Eun-Ok
(Department of Food and Nutrition, Inha University)
- Published : 2007.12.31
Abstract
In this study, we examined the effects of egg yolk powder added to flour dough on the lipid oxidation of fried products during storage. The flour dough containing the egg yolk powder (0, 5, and 10%) was fried in sunflower oil at