Physicochemical characteristics of egg white powder using Lactobacillus bulgaricus

Abstract

Egg white powder fermented with Lactobacillus bulgaricus bacteria using pan drying method to improve the quality of egg white powder. Fermentation is carried out to reduce the Maillard reaction in egg white powder. This research aims to determine the best percentage of Lactobacillus bulgaricus bacteria used in egg white powder based on physicochemical quality. The materials used was fresh eggs with weight 60 ± 2 g and starter of Lactobacillus bulgaricus bacteria. The treatments were without addition Lactobacillus bulgaricus bacteria (T0), 2% (T1), 4% (T2), and 6% (T3) Lactobacillus bulgaricus bacteria on egg white powder production. Fermentation time was carried out for 6 hours and continued with drying method using pan drying at 60°C for 7 hours. The result showed that addition of Lactobacillus bulgaricus bacteria gave highly significant effect (P<0.01) on pH value, foaming capacity, L∗a∗b∗ color, moisture content, protein content of egg white powder. pH value, and moisture content were decreased as the percentage of Lactobacillus bulgaricus increased. Foaming capacity, L∗a∗b∗ color and protein content were increase as the percentage of Lactobacillus bulgaricus increase. It could be concluded that addition of Lactobacillus bulgaricus bacteria 6% in egg white powder gave the best egg white powder.