The Impact of the Desugarization Process on the Physiochemical Properties of Duck Egg Mélange Powders

Duck eggs are rich in essential nutrients, such as amino acids, vitamins, and polyunsaturated fatty acids. However, their application in the food industry is hindered by glucose, which contributes to undesirable darkening during the Maillard reaction in processing. The present study examined the effect of the desugarization of duck eggs using baker's yeast on their chemical composition. The results showed that the desugarization process reduces the content of glucose and minerals (Cu, Fe, and Zn) and alters the vitamin composition depending on the treatment conditions. Changes were also observed in the fatty acid profile, including increased levels of oleic acid (C18:1), palmitoleic acid (C16:1), and linoleic acid (C18:2, ω - 6). A high intragroup correlation among saturated fatty acids indicates the stability of their distribution. An increase in the content of essential amino acids-glycine, leucine, valine, and phenylalanine-was also recorded. Correlation analysis of the amino acid composition revealed significant relationships among both essential and non-essential amino acids. Overall, the desugarization process using baker's yeast not only improves the nutritional profile of duck egg powder but also enhances its functional properties, positioning it as a promising ingredient for the food processing industry.