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Optimization of the extraction of cholesterol from dehydrated egg yolk using acetone



Optimization of the extraction of cholesterol from dehydrated egg yolk using acetone



Lebensmittel-Wissenschaft & Technologie. 29(8): 687-690



The extraction of cholesterol from dehydrated hen egg yolk was investigated, using acetone as solvent. Using the most important variables, a rotational second-order design was applied for the optimization of cholesterol yield by surface response analysis. Cholesterol and phospholipid content and emulsion stability of mayonnaises were determined under optimized conditions. A sensory test was carried out to check the suitability of the low-cholesterol dehydrated egg yolk as an emulsifying agent in mayonnaise. Results showed that the most significant variables were solvent-solid mass ratio (US) and temperature. The second-order model fitted the experimental points well, and the corresponding surface response indicated that the highest cholesterol yield was obtained by increasing the US and decreasing the temperature. The stability of the mayonnaise emulsions was not significantly different when compared to that obtained with the egg yolk control (without cholesterol extraction). Based on the sensory tests the product can be considered to be acceptable by about 55% of consumers. The overall results indicate this process as a promising technology.

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Accession: 009135372

Download citation: RISBibTeXText

DOI: 10.1006/fstl.1996.0107


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