comparison with the other samples. This is due to the fact that the use of egg yolk derivatives as ingredients in snack development supplies pigments (mainly carotenoids) to the final products. Plasma snack showed the higher value of a (redness) and yolk snack showed the higher value of b (yellowness) parameters, respectively, whereas granule snack presented the higher L (whiteness) value. These higher values of redness and yellowness in yolk and plasma snacks are determined by the egg yolk liposoluble pigments (granule total lipid content is much lower than in case of yolk and plasma). Tatal mesophilic count
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