Development of instant innovative egg Omelette premixes from various types of Eggs by using tray dryer

Abstract

This Abstract explores about An Instant Innovative Egg Omelet premix from various types of eggs i.e. broiler, hybrid and Gavraan eggs, incorporating with ingredients such as- coriander leaves, curry leaves, onion, salt, red chili & turmeric powder. The bulkiness, fragility, and high perishability of fresh eggs make them challenging to transport. For these issues, powdered egg offers a nearly comprehensive answer. An Instant Innovative Egg Omelette Premixes were developed which provides a Nutritive, Convenient & Healthier choice to the busy job personnel’s, Army soldiers, and trekkers. The Premixes obtained were coded as- S1 (broiler egg premix), S2 (hybrid egg premix) & S3 (Gavraan egg premix) and subjected for Chemical Analysis & Sensory evaluation. The observations in respect of Chemical Analysis were found to be Moisture- 5.37%,5.23% & 4.10, Ash- 3.61%,3.12% & 5.44%, Protein-11.73%,10.39% & 12.91%, Fat-9.83%,8.27% & 9.98%, Fiber- 0.2%, 0.1% & 0.2%, Carbohydrate-74.53%,78.12% & 71.47%, Energy 433.91,428.47 & 427.34Kcal and the observed results for Sensory evaluation were 9,8 & 9