Chapter 8 (eggs) Flashcards
10 functions of eggs
foaming binding emulsifying glazing interfering thickening colouring clarifying leavening coating
what contain egg yolk
lecithin
3 examples of food where the function of binding is used
meatballs
muffins
battered food
why better to use fresh eggs for foaming
they have thckier egg whites
example of food creates with the ufnction of foaming
meringues, fluffy omelets, soufflés, spongecake
the foaming is based on what
temperature, type of bowl (copper and zinc impede), addition os salt/sugar/acid
what albumen is made of (2)
water and protein
albumen is a layer of what
viscosity (thin and thick)
range of colour of the yolk depending on the diet of the hen’s including the beta carotene
pale yellow to deep red
shell is made of what
calcium carbonate shell
air cell- what happen when the egg is laid
the content contracts causing the inner shell membrane to separate from the outer cell membrane
iron is bioavailable because it bounds to what
phosvitin
2 types of protein in eggs + properties
- ovalbumin - denature easily (reason why the eggs white turn white and not clear when you cooked it)
- avidin- binds the B vitamin biotin ( raw eggs white only)
types of fat + % in egg yolk
triglycerides (55%)
phospholipids (28%)
cholesterol (4-5%)
type of pigments in egg yolk
carotenoids:
- xantophylls and lycopene
- lutein and zeaxanthin
a egg contain how many ALA
0,25 g
how many ALA should we consume per day
1,1-1,6 g
dry heat method of eggs
scrambled
omelet
baking
frying
moist method of eggs
microwaving poaching coddling boiling custards
advantages to refrigerate eggs
- delay in air cell growth and microbial growth
2. retain moisture
how long can you keep the egg yolk and the white egg in the fridge (2 different times)
egg yolk= 2 days
egg white= 4 days
what we have to do before freezing eggs
pasteurized/
2 eggs that you can’t freeze
cooked eggs
eggs in shells
disadvantages of dried eggs (keep for 1 year)
loss of many functional and sensory qualities
what can grow in fridge temperature
listeria monocytogenes
externally, egg shells are exposed to what
samolnella
what type of eggs we must avoid consuming
raw eggs
egg substitutes (11)
- solken tofu
- banana
- peanut butter
- flax seeds
- baking powder
- chickpeas
- cornstarch
- chia seed
- soy protein powder
- arrowroot
- apple sauce
number of cholesterol on on egg
213mg
hoiw many proteins from one egg (separated by white and egg yolk)
7g
4g from white
3g from yolk
5 minerals in eggs
seleniu, copper, zinc, iron, iodine
how are nourish hen to have low cholesterol
low in fat and high in fiber
% calcium, vit D, vit B12 in milk
30% calcium
25% vit D
20% vit B12
