CHEMICAL, FUNCTIONAL AND SENSORY EVALUATI ON OF THE LOW-CHOLESTEROL DEHYDRATED EGG-YOLK

The objective of this work was to evaluate the effect of extration, wi th acetone, of egg yolk cholesterol on yolk lipidic composition and ad equacy as ingredient in the mayonnaise preparation. The extraction was proceeded under previously optimized conditions. The lipidic composit ion of the raw material and extract phase was determined and, by mass balance, the lipidic composition of the final product was estimated. T he emulsion stability and sensorial analysis of two mayonnaise's formu lations were carried out for low cholesterol egg yolk. Results showed that the acetone reduced 30% of the total lipids and 81% of the choles terol and increased 42% of the phospholipids. The stability of mayonna ise emulsion was not significantly different when compared to that obt ained with the egg yolk control (without cholesterol extraction). The sensorial tests showed that the product was considered acceptable by a bout 55% of the judges. The overall results indicate that the extracti on with acetone is a promising technology for obtaining low cholestero l egg yolk.