Table 2.
Changes in chemical properties of dehydrated egg yolk paneer during storage under ambient conditions (27 ± 2 °C)
| Storage period, Months | |||||||
|---|---|---|---|---|---|---|---|
| 0 | 1 | 2 | 3 | 4 | 5 | 6 | |
| Moisture,% | 5.6 ± 0.50a | 5.3 ± 0.68a | 5.5 ± 0.60a | 5.6 ± 0.91a | 5.4 ± 1.06a | 5.2 ± 0.76b | 4.8 ± 0.96c |
| pH | 5.9 ± 0.16a | 5.7 ± 0.21a | 5.6 ± 0.19a | 5.6 ± 0.16a | 5.5 ± 0.14a | 5.6 ± 0.13a | 5.4 ± 0.14a |
| TBA, mg malonaldehyde/kg | 2.2 ± 0.28a | 2.2 ± 0.21a | 2.6 ± 0.37b | 2.9 ± 0.10c | 3.1 ± 0.27cd | 3.2 ± 0.21de | 3.3 ± 0.12e |
| FFA,% oleic acid | 1.2 ± 0.11a | 1.4 ± 0.14b | 1.4 ± 0.22b | 1.4 ± 0.28b | 1.5 ± 0.36b | 1.5 ± 0.28b | 1.5 ± 0.25b |
| Carotenoid, μg/g | 12.9 ± 1.43a | 11.7 ± 1.33ac | 11.0 ± 1.09ce | 10.2 ± 1.20de | 9.6 ±0.73d | 8.7 ± 1.05f | 7.9 ± 0.96f |
Values in rows with different superscripts differ significantly (p ≤ 0.05) (n = 4)