Cereal Chem 55:628 - 636.  |  VIEW ARTICLE
Determination of Egg Content of Noodles---An Evaluation of Results Obtained by Different Procedures.

G. H. Burini, P. Damiani, and P. Avellini. Copyright 1978 by the American Association of Cereal Chemists, Inc. 

Results obtained with different analyses demonstrate that the percentage of egg yolks and whites---and thus of whole eggs---in noodles can be determined accurately only by using at least two procedures. The first must supply the percentage of yolk content by analyzing constituents, ie, cholesterol and fatty acids. The second must provide analogous data on white content by analyzing constituents, ie, conalbumin. The influence of the type of milled product on the results obtained by analyzing yolk constituents is also discussed.