Physicochemical and sensory properties of lutein/zeaxanthin-enriched egg yolk powder and mayonnaises

Abstract

The aim of this study was to compare the lutein and zeaxanthin (L/Z) content and physicochemical properties of L/Z-enriched yolk powders using two drying methods: spray- and freeze-drying, and to determine the sensory properties of mayonnaises prepared using L/Z-enriched yolk powders. The results indicated that the L/Z contents and emulsion stability indices of the freeze-dried enriched yolk powders were significantly higher than those of the spray-dried enriched yolk powder. The colour determination experiments revealed that the redness/yellowness of mayonnaises prepared using enriched yolk powders were higher than those of the mayonnaise prepared using control yolk powder. Furthermore, sensory evaluation indicated that the properties of the mayonnaises prepared using enriched yolk powders were superior to those of the mayonnaises prepared using control yolk powder.