EVALUATION OF THE PHYSICAL PROPERTIES OF EGG POWDER MADE USING FOUR DRYING METHODS

Abstract

A three phase Study was carried out to evaluate the physical properties of whole egg powder produced via oven, sun, dehydrator and air-drying methods. Two grams of each sample of the egg powders in three replicates were collected and used for various physical measurements in the experiments using a complete randomize design. Data were collected on Angle of repose (^o), bulk density, tap density, hausner ratio, compressibility, caking, colour and particle size.  The result of the physical properties shows that the whole egg powders were significant different (P < 0.05) across all properties examined except for gelation, colour absorbance and particle size. The study concluded that the physical properties of whole egg powder were generally affected by drying methods. Although dehydrator and air-dried egg powder were higher in most of the individual attributes determined and whole egg powder made from air drying was selected considering it adaptability while oven drying happen to be the least among the methods. It is recommended that egg powder should be made via air drying method.