FORMULATION OF READY TO EAT EGG SPREAD

GS/MSc/Food/3630/08

T.L.V.PEIRIS

Department of Food Science and Technology,

Faculty of Applied Sciences,

University of Sri Jayewardenepura,

Sri Lanka.

2008/2010

Internal Supervisors- Prof. K.K.D.S. Ranaweera

Dr. I.Wicramasinghe
INTRODUCTION

There are different types of fat spreads available in local market including margarine, butter and
Mayonnaise. With busy life style of modern society fat spreads have become a very popular item
in morning diets of people.

Fat spread is based on an emulsion of water dispersed in oil. A standard fat spread such as
margarine contains not less than 80% of fat not more than 16% water .In such a way that the
texture is soft and easily spreadable. Other than in butter most of the fat spreads contain
vegetable oil as the main ingredient. These vegetable oils include fatty acids such as palmatic
acid, stearic acid, oleic acid, Linoic acid linolenic acid. Some may contain added omega 3 and
omega 6 from plant or fish origin as well.

Different varieties of margarine butter and other fat spreads differ widely in their flavour aspects.
Therefore according to the flavour people use them for different purposes such as direct spreads
on bread, toast as well as accompaniments and dressings in salads, hot dogs, burgers. Some of
them such as margarine are used in cooking processors including baking and frying.

Due to inflation of Sri Lanka the prices of these fat spreads remain high making these available
for wealthy people. The high prices of fat spreads are mainly due to the usage of imported
ingredients rather than locally available ones. In addition presently available spreads in the
market contain a very high percentage of fat and much less percentages of other essential
nutrients such as proteins, vitamins and minerals. Therefore using these as your breakfast meal
deprives you of a well-balanced diet while leading to certain health hazards such as high blood
cholesterol levels and carcinomas due to the high fat content. Also value added fat spreads such
as mayonnaise that are frequently used in fast food industry contain high amount of preservatives
due to usage of raw eggs.

Considering the above factors the aim of this project was to develop a spread which could be
used basically as a sandwich spread which is higher in proteins and rich in locally available

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ingredients to offer consumers a more nutritious breakfast alternative which is also not heavy on
their budget.
Aim of the product Development

The development of this product was done to achieve several goals. The main aim was to
formulate a product for the people of our country with a ready to eat spread which is a
convenient breakfast alternative rich in protein and Sri Lankan flavour. Also usage of locally
available ingredients as the main ingredients in order to add value to those as well as to produce
a product which could be purchased by consumers at an affordable price was another aim of this
development.

Overall objectives of the new product development

 Development of a spread which is rich in proteins

 Development of a spread with Sri Lankan flavour using locally available ingredients
mainly.
 Value addition to locally available ingredients
 Development of a product which is affordable to a wide range of consumer classes.

Specific objectives
 Determination of chemical composition of the product
 Determination of microbiological aspects regarding the shelf life of the product

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MATERIALS AND METHODS

Methodology for egg spread production

Eggs, Mustard, Pineapple, Dates, Onions, spices (chille powder, pepper, curry powder, garlic,
cardamom, clove), sugar, salt, Margarine ,Vinegar, α –Tocopherol, Blender ( Jaipan IS4250)
,Thermometer,Gas cooker,Normal kitchen utensils
Procedure
Eggs were washed and boiled for 10 minutes. Then eggs were de-shelled. Mustard was washed
and dried. Dates were washed and deseeded. Pineapple was peeled and sliced. Then all the
ingredients were blended to get a smooth paste. Above paste was pasteurized at 70 oC for 5 mins.
Then α- Tocopherol was added and Hot filling was done to bottles and lug capped.

Proximate analysis

Moisture Content (acid sand method), Ash Content, Crude fiber Content, Acid Detergent Fiber
Content, Crude Proteins Content (kjeldhal method), Peroxide Value Content, Total Fat Content
and Free fatty acid content were determined using AOAC 2000 method.

Furthermore the variations of parameters such as moisture, free fatty acid, and peroxide value
with time was determined.

Microbiological analysis

Yeast and mold count (AOAC Official Method 997.02), MPN count ( E-coli) ( AOAC Official
Method 991.14) ,Staphylococcus aureus count ( FDA method (Bacteriological Analytical
Manual Chapter 12), Aerobic plate count (AOAC Official Methods of Analysis, sec.
966.23,) was determined.
Furthermore the variation of Aerobic plate count with time also determined.

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Sensory Evaluation

The sensory evaluation was done using a sensory ballot paper. By this ballot paper two products

1. Herman Mayonnaise manufactured by GULF Processing industries P.O.BOX 576

Dubai UAE (466)

2. Ready Eat Egg spread (523)

Were compared for characteristics given below according to a hedonic scale.

1. Colour

2. aroma

3. Mouth feel

4. Taste

5. Overall acceptability

The results which were obtained were statistically evaluated by Friedman Test and Kruskal-
Wallis Test using MiniTab statistical software.

Selection of suitable packaging

Egg spread was filled to glass bottles and lug capped. Plastic bottles were filled with egg paste
and bottles were closed well with lid. Then one sample from each group was checked weekly for
below parameters.

1. Moisture content

2. Aerobic plate count

3. Free fatty acid content

4. Peroxide value

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RESULTS
Proximate Analysis
Parameter Result
Moisture Content (acid sand method), 62.81%
Ash Content 2.40% ( on dry basis)
Acid Detergent Fiber Content, 14.67% (on dry basis)
Crude Proteins Content (kjeldhal method), 16.39% (on dry basis)
Peroxide Value Content 2.17% meq/kg
Total Fat Content 18.67% (on dry basis)
Free fatty acid content 0.00% ppm
Crude fiber Content 7.70 % (on dry basis)
Carbohydrate 53.64 % (on dry basis)

Moisture Percentage Vs Time

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Peroxide value Vs time

Free fatty acid Vs time

Microbiological analysis

Yeast and mould count

Yeast and mold count = 00 CFU/g

MPN/ E-Coli Count

Yeast and mold count = 00 CFU/g

Staphylococcus aureus count

Staphylococcus aureaus count = 00 CFU/g

Aerobic plate count

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Aerobic plate count = 1750 CFU/g

CFU/g Vs time

Sensory Evaluation

Result of Kruskal-Wallis Test in Mini Tab statistical software package

Parameter Adjusted P value Z Value of samples

523 466
Colour P= 0.070 1.74 -1.74
Aroma P= 0.000 4.47 - 4.47
Mouth feel P= 0.000 4.27 -4.27
Taste P= 0.000 5.06 -5.06
Overall acceptability P= 0.000 4.85 -4.85

Result of Friedman test

Parameter P value adjusted Sum of ranks

for ties. 523 466
Colour P=0.033 1.74 -1.74
Aroma P = 0.000 4.47 - 4.47
Mouth feel P = 0.000 4.27 -4.27
Taste P = 0.000 5.06 -5.06
Overall acceptability P = 0.000 4.85 -4.85

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Results for selection of suitable packaging

Moisture percentage vs time with packaging

Peroxide value variations with packaging

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Free fatty acid content Vs time

Aerobic plate count with packaging

CONCLUSIONS

Moisture level decreases with time and peroxide value increases with time. Aerobic plate count
increases with time. Sanitary conditions are in satisfactory level since E-coli count and
staphylococcus count is zero. Consumer acceptance is higher for ready to eat egg spread than
Herman Mayonnaise.
Lug capped glass bottle is the suitable packaging for ready to eat egg spread in comparison with
Plastic capped plastic bottle.

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FURTHER DEVELOPMENT

Further development of this product is possible in areas such as flavour variations such as
making it spicy, minty etc., making it non-refrigerated by addition of suitable preservatives, and
making it healthier by addition of healthy foods such as pumpkin.

REFERENCE

1. H.-D. Belitz, W. Grosch, P. Schieberle ;Food Chemistry, 4th revised and extended ed.
Published bySpringer-Verlag Berlin Heidelberg2009

2. P. Fellows; Food Processing Technology Principles and Practicesecond edition published

by wood head publishing limited, Cambridge , England, 2000

3. Edited by Jan Pokorny, Nedyalka Yanishlieva, Michael Gordon;Antioxidants in food

Practical applications published by wood head publishing limited, Cambridge, England,
2001

4. Edited by K. V. Peter; Handbook of herbs and spices, first edition. Published by wood
head publishing limited, Cambridge, England, 2001

5. http://www.fda.gov/Food/ScienceResearch/LaboratoryMethods/BacteriologicalAnalytical
ManualBAM/UCM063346

6. http://www.fda.gov/Food/ScienceResearch/LaboratoryMethods/BacteriologicalAnalytical
ManualBAM/UCM071429

7. http://www.fda.gov/Food/ScienceResearch/LaboratoryMethods/BacteriologicalAnalytical
ManualBAM/ucm070149.htm

8. http://www.fda.gov/Food/ScienceResearch/LaboratoryMethods/BacteriologicalAnalytical
ManualBAM/ucm064948.htm

9. http://en.wikipedia.org/wiki/Pineapple

10. http://en.wikipedia.org/wiki/Phoenix_dactylifera

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11. Dr. William Horwitz; Official Method of AOAC international 17th Edition 2000 pulished
by AOAC international, MD, Gaithersburg, USA

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