Physicochemical Properties of Egg White Powder from Eggs of Different Types of Bird

Wong Kai Sze, Nurul Huda, Muthia Dewi, Haslaniza Hashim


The objective of this study was to compare the physicochemical properties of egg white powder from eggs of different types of bird (local kampung chicken, local fighting chicken, local serama chicken, leghorn chicken, turkey, and guineafowl). Eggs were purchased from local farmers. Egg whites were separated from egg yolks manually, blast frozen, freeze-dried, and ground into powder. Moisture and protein content, colour, emulsification activity and stability, foaming capacity and stability, water holding capacity (WHC), and texture profile parameters of the egg white powders were measured in this study. The protein content and foaming capacity of egg white powder from leghorn chickens were significantly (p < 0.05) higher than that from the other chicken breeds. The emulsion ability and stability of commercial egg white powder were significantly (p < 0.05) lower than those of the powders from the chicken breeds tested, but it formed a stronger gel and had higher WHC. These results indicate that the physicochemical properties of egg white powder differ significantly among eggs from different types of bird.


egg yolk powder; local chicken breeds; layer chicken; physicochemical properties; proximate composition

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