The Evaluation of Physicochemical Characteristics of Royal Icing Sugar Made From Three Different White Eggs

Anggarini H., Ellen and Soedarini, B. and ANANINGSIH, VICTORIA KRISTINA (2016) The Evaluation of Physicochemical Characteristics of Royal Icing Sugar Made From Three Different White Eggs. The 2nd International Conference on Sustainable Global Agriculture and Food “Safeguarding Global Consumer: Innovation in Food Science and Technology”. ISSN 978-602-6865-43-4

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Abstract

Royal icing sugar is usually used not only to decorate cakes or cupcakes, but also to add sweet taste. We use pasteurized chicken egg whites as foam maker to give texture to the royal icing sugar. Besides chicken egg, Indonesian people also consume duck and quail eggs. They are potentially substitute the use of chicken egg. This research was conducted to find out the physicochemical characteristics of duck, chicken and quail eggs and their influence to the final result of the royal icing sugar during storage. In this research, fresh chicken, duck and quail eggs were used in three times trials. The data were then processed by using Windows’ SPSS. The result showed that water content and Aw of the products made from duck and quail eggs were lower than the one made from chicken egg. While crude protein and fat contents as well as TBA value of products made from duck and quail eggs were higher than the one made from chicken egg. The royal icing sugar made from duck egg showed the highest lightness degree while the one made from quail egg showed the lowest lightness degree. The royal icing sugar made from duck egg showed the best result because it had the highest lightness degree and lower TBA value than the one made from quail egg.

Item Type: Article
Subjects: > 660 Chemical engineering > Food Technology
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Ms Kristina Ananingsih
Date Deposited: 09 May 2018 22:13
Last Modified: 04 Mar 2019 08:15
URI: http://repository.unika.ac.id/id/eprint/15945

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