Effect of Combination of Food Additives on Physicochemical and Functional Properties of Egg White Flour

Abstract Chicken eggs are a source of protein that is rich in other nutrients, important for the body, relatively affordable, and favored by the community. The processing technology is one solution to increase shelf life, maintain egg availability, and prevent price fluctuations. The use of egg white flour in the food industry is essential to facilitate processing and be more durable. The presence of food additives changes the physicochemical structure of egg white flour and is equivalent to commercial products. Egg white flour has various functions for the food industry, especially, apart from being easy to use, it also reduces storage costs. This study aims to determine the presence of food additives that will affect the physicochemical quality of egg white flour. The measured parameters include color, rehydration power, moisture, ash, protein, fat, carbohydrate content, energy, froth power, solubility, and pH. Based on the characterization results, treatment with the addition of food additives maltodextrin gave the best physicochemical properties of egg flour. Egg white flour produced from this method has a (brightness) (L value) of 93,9; Hue value of 70,7; a value of b is 10,9; and the value of c is 11,6; rehydration powder of 50,3%; water content 76%, ash content 5,12%; protein content of 74,5%; fat content 1,75%; and carbohydrate content of 12,5%; energy 349,9 kal; foaming powder of 300%; pH of 10,6 and solubility of 16%. These results indicate that with the appropriate addition of food additives, egg white flour can reach the SNI standard value and be used in food processed product.