Please use this identifier to cite or link to this item:
Type: Artigo de periódico
Title: Optimization of the extraction of cholesterol from dehydrated egg yolk using acetone
Author: Borges, SV
Martucci, ET
Muller, CO
Abstract: The extraction of cholesterol from dehydrated hen egg yolk was investigated, using acetone as solvent. Using the most important variables, a rotational second-order design was applied for the optimization of cholesterol yield by surface response analysis Cholesterol and phospholipid content and emulsion stability of mayonnaises were determined under optimized conditions. A sensory rest was carried out to check the suitability of the low-cholesterol dehydrated egg yolk as an emulsifying agent in mayonnaise. Results showed that the most significant variables were solvent-solid mass ratio (L/S) and temperature. The second-order model fitted the experimental points well, and the corresponding surface response indicated that the highest cholesterol yield was obtained by increasing the WS and decreasing the temperature. The stability of the mayonnaise emulsions was not significantly different when compared to that obtained with the egg yolk control (without cholesterol extraction). Based on the sensory tests the product can be considered to be acceptable by about 55% of consumers. The overall results indicate this process as a promising technology. (C) 1996 Academic Press Limited
Country: Inglaterra
Editor: Academic Press Ltd
Rights: fechado
Date Issue: 1996
Appears in Collections:Unicamp - Artigos e Outros Documentos

Files in This Item:
File Description SizeFormat 
WOSA1996VX28500001.pdf78.58 kBAdobe PDFView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.