Characteristics of cured egg yolk cookies subtituted with skim milk powder during storage

Nurliyani Nurliyani, Jamhari Jamhari, Widodo Widodo, Citravia Agustin


Cured egg yolk cookies is one of the processed egg products containing egg yolk which has been curing with salt and sugar. The purpose of this study was to evaluation of physical, chemical, microbiological and sensory quality of cured egg yolk cookies with various levels of skim milk powder substitution during storage at room temperature. This study consisted of the treatment of cured egg yolk substitution with skim milk powder (0; 20; 40%) and storage treatment (0; 3; 6; 9 weeks). Each treatment was replicated three times. The data of cookie quality were statistically analyzed using ANOVA. The results showed that cured egg yolk cookies with various  skim milk powder substitution have similar physical and chemical characteristics, but substituted cookies had a lower fat content (p<0.05). There were no changes in the moisture content of cookies during 9 weeks of storage. Skim milk powder substitution could increase the peroxide number, but there was no change in the peroxide number during 3 to 9 weeks of storage.  The texture of cured egg yolk cookies with 40% skim milk substitution was harder (p<0.05) than the 20% skim milk substitution, whereas there was no change in the texture value of cured egg yolk cookies before and after being stored for 9 weeks. There was no significant deferences in the sensory quality of cookies between unsubstituted and 40% skim milk powder substitution. In conclusion, skim milk powder substitution did not change the physical, chemical, and sensory characteristics, but could reduce fat content, increase the peroxide number and the hardness of cookies. During 9 weeks of storage, cured egg yolk cookies are still acceptable microbiologically.


Cookies quality; Cured egg yolk; Skim milk powder; Storage

Full Text:



Agustin, C., Nurliyani, N., & Jamhari, J. (2021). Ice cream characteristic with cured egg yolk powder as whipping cream replacer. Jurnal Ilmu Dan Teknologi Hasil Ternak, 16(1), 11–20.

AOAC. (1995). Official Methods of Analysis of the Association of Official Analytical Chemistry (16th ed.). AOAC International.

Aziz, Z., Cyriac, S., Beena, V., & Philomina, P. T. (2012). Comparison of cholesterol content in chicken, duck and quail eggs. J. Vet. Anim.Sci., 43, 64–66.

Badan Standarisasi Nasional. (1992). Syarat mutu dan cara uji biskuit.

Badan Standarisasi Nasional. (2011). Syarat mutu cookies.

Bhandari, B., Bansal, N., Zhang, M., & Schuck, P. (2013). Handbook of food powders. In Handbook of Food Powders: Processes and Properties. Woodhead Publishing Limited.

Bodammer, P., Kerkhoff, C., Maletzki, C., & Lamprecht, G. (2013). Bovine colostrum increases pore-forming claudin-2 protein expression but paradoxically not ion permeability possibly by a change of the intestinal cytokine milieu. PLoS ONE, 8(5), e64210. nal.pone.0064210

Bourne, M. C. (1990). Basic Principles of Food Texture Measurement. In Dough Rheology and Baked Product Texture (pp.331–341). Springer US. https://doi .org/10.1007/978-1-4613-0861-4_6

Carrillo, S., Ríos, V. H., Calvo, C., Carranco, M. E., Casas, M., & Pérez-Gil, F. (2012). n-3 Fatty acid content in eggs laid by hens fed with marine algae and sardine oil and stored at different times and temperatures. Journal of Applied Phycology, 24(3), 593–599. 811-011-9777-x

Chen, K.-H., Mcfeeters, R. F., & Fleming, H. P. (1983). Complete heterolactic acid fermentation of green beans by lactobacillus cellobiosis. Journal of Food Science, 48(3), 967–971. https:// 14942.x

Chugh, B., Singh, G., & Kumbhar, B. K. (2015). Studies on the optimization and stability of low-fat biscuit using carbohydrate-based fat replacers. International Journal of Food Properties, 18(7), 1446–1459. https://

Chung, S. L., & Ferrier, L. K. (1995). Heat Denaturation and emulsifying properties of egg yolk phosvitin. Journal of Food Science, 60(5), 906–908.

Effendi, H. M. (2012). Teknologi Pengolahan dan Pengawetan Pangan. Penerbit Alfabeta.

Eissa, E. A., Yagoub, A. E. A., Babiker, E. E., & Mohamed Ahmed, I. A. (2011). Physicochemical, microbiological and sensory characteristics of yoghurt produced from camel milk during storage. Electronic Journal of Environmental, Agricultural and Food Chemistry, 10(6).

Giwa, O. E., Babalola, R. O., & Atanlogun, S. K. (2012). Microbial, physical and sensory attribute of cookies produced from wheat flour fortified with Termitomyces robustus and spiced with curry leaves (Murraya koenigii). International Journal of Applied Biology and Pharmaceutical Technology, 3(2), 1–5.

Hernawati, Aryani, A., & Shintawati, R. (2018). Uji mikrobiologi biskuit dengan penambahan tepung kulit pisang. Life Science, 7(2), 82–88.

Hwang, M. P., & Yakawa, K. H. (1980). Bulk densities of cookies undergoing commercial baking processes. Journal of Food Science, 45(5), 1400–1402. 980.tb06563.x

Isleten, M., & Karagul-yuceer, Y. (2008). Effects of functional dairy based proteins on nonfat yogurt quality. Journal of Food Quality, 31(3), 265–280.

Kaewmanee, T., Benjakul, S., & Visessanguan, W. (2009). Changes in chemical composition, physical properties and microstructure of duck egg as influenced by salting. Food Chemistry, 112(3), 560–569. chem.2008.06.011

Kaur, K., Singh, N., & Singh, H. (2002). Studies on the effect of skim milk powder, sprouted wheat flour, and ph on rheological and baking properties of flour. International Journal of Food Properties, 5(1), 13–24. https://doi. org/10.1081/JFP-120015589

Kuang, H., Yang, F., Zhang, Y., Wang, T., & Chen, G. (2018). The impact of egg nutrient composition and its consumption on cholesterol homeostasis. Cholesterol, 2018, 1–22.

Kulthe, A., Thorat, S., & Lande, S. B. (2017). Evaluation of physical and textural properties of cookies prepared from pearl millet flour. International Journal of Current Microbiology and Applied Sciences, 6(4), 692–701.

Kusnandar, F., & Adawiyah, D. R. (2010). Accelerated shelf-life testing of biscuits using a critical moisture content approach. Jurnal Teknologi Dan Industri Pangan, XXI(2), 1–6.

Lin, Y., Kelly, A. L., O’Mahony, J. A., & Guinee, T. P. (2017). Addition of sodium caseinate to skim milk increases nonsedimentable casein and causes significant changes in rennet-induced gelation, heat stability, and ethanol stability. Journal of Dairy Science, 100(2), 908–918. https://doi. org/10.3168/jds.2016-11704

Lu, C-L., & Baker, R. C. (1986). Characteristics of egg yolk phosvitin as an antioxidant for inhibiting metal-catalyzed phospholipid oxidations. Poultry Science, 65(11), 2065–2070.

Machado Lopes, S., Carmo da Silva, D., & César Tondo, E. (2020). Effect of curing and heat treatments on the Salmonella survival and physicochemical properties of chicken egg yolk. Food Research International, 137, 109680. https://doi. org/10.1016/j.foodres.2020.109680

Miranda, J., Anton, X., Redondo-Valbuena, C., Roca-Saavedra, P., Rodriguez, J., Lamas, A., Franco, C., & Cepeda, A. (2015). Egg and egg-derived foods: effects on human health and use as functional foods. Nutrients, 7(1), 706–729.

Natoli, S., Markovic, T., Lim, D., Noakes, M., & Kostner, K. (2007). Unscrambling the research: Eggs, serum cholesterol and coronary heart disease. Nutrition & Dietetics, 64(2), 105–111. 47-0080.2007.00093.x

Ndife, J., Ejikeme, C., & Amaechi, N. (2010). Effect of oven drying on the functional and nutritional properties of whole egg and its components. African Journal of Food Science, 4(5), 254–257.

Nwosu, A. N., & Akubor, P. (2018). Acceptability and storage stability of biscuits produced with orange peel and pulp flours. IOSR Journal of Environmental Science, Toxicology and Food Technology, 12(12), 8–15.

Opawale, B., Giwa, O., Jose, O., Aladejimokun, O., & Aladenika, A. K. (2011). Physical sensory and microbial attribute of Taro flour supplemented cookies. National Conference Proceedings on Interdisciplinary Cooperation, 1–6.

Putra, I. N. K., & Suparthana, I. P. (2020). The impact of restricted substitution of wheat flour with tannia flour on the physico-chemical and sensory properties of cookies. EurAsian Journal of BioSciences, 14(1), 287–292.

Putri, R. M., Almasyhuri, & Mirani, M. (2021). Penambahan campuran susu skim dan lemak pada cookies pelancar asi tepung daun katuk (Sauropus androgynous L . Merr) terhadap daya terima panelis. Journal of Advancements in Research & Technology, 1(4), 1–18.

Rawat, S. (2015). Food spoilage: microorganisms and their prevention. Pelagia Research Library Asian Journal of Plant Science and Research, 5(4), 47–56.

Roostita, L. B., Fleet, G. H., Wendry, S. P., Apon, Z. M., & Gemilang, L. U. (2011). Determination of yeasts antimicrobial activity in milk and meat products. Advance Journal of Food Science and Technology, 3(6), 442–445.

Sadasivam, S., & Manickam, A. (2008). Biochemical Methods. New Age International Publishers.

Seevaratnam, V. (2012). Studies on the preparation of biscuits incorporated with potato flour 1. World Journal of Dairy & Food Sciences, 7(1), 79–84.

Sert, D., Demir, M. K., & Ertaş, N. (2016). Rheological, physical and sensorial evaluation of cookies supplemented with dairy powders. Food Science and Technology International, 22(3), 196–202. 3215583149

Sharma, A., Jana, A. H., & Chavan, R. S. (2012). Functionality of milk powders and milk-based powders for end use applications-a review. Comprehensive Reviews in Food Science and Food Safety, 11(5), 518–528. /10.1111/j.1541-4337.2012.00199.x

Suma, P. F., Urooj, A., Asha, M., & Rajiv, J. (2014). Sensory, physical and nutritional qualities of cookies prepared from pearl millet (Pennisetum Typhoideum). Journal of Food Processing & Technology, 5(10).

Wang, T.-H. (2017). Salting yolks directly using fresh duck egg yolks with salt and maltodextrin. The Journal of Poultry Science, 54(1), 97–102.

Wanjiru Maina, J., & Juliana Wanjiru Maina Murang, C. (2018). Analysis of the factors that determine food acceptability. ~ 253 ~ The Pharma Innovation Journal, 7(5), 253–257.

Wei, L. J., Alkarkhi, A. F. M., & Huda, N. (2019). Physicochemical properties of egg yolk powder from eggs of different types of bird. International Journal on Advanced Science, Engineering and Information Technology, 9(1), 373. https://doi. org/10.18517/ijaseit.9.1.3046

Xiong, Q., Wilson, W. K., & Pang, J. (2007). The liebermann–burchard reaction: sulfonation, desaturation, and rearrangment of cholesterol in acid. Lipids, 42(1), 87–96.



  • There are currently no refbacks.

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.