Development of Egg Cutlets from Whole Egg Liquid Incorporated with Mashed Potato as Binder and its Economics of Production

The present study was envisaged to develop egg cutlets from whole egg liquid as a novel food concept. To enhance the binding and quality characteristics of egg cutlets, mashed potato was incorporated at three different levels viz. 10% (T1), 15% (T2) and 20% (T3). The optimized formulations was mixed uniformly so that no clumps were formed, followed by preparation of egg cutlets of uniform size. The products were cooked in pre-heated oven at 155°C for 15 min followed by deep frying. The developed cutlets were evaluated for various parameters such as physico-chemical, proximate, instrumental texture and colour profile, and sensory attributes. The moisture, fat and cooking yield increased significantly (P<0.05) with the increasing levels of mashed potato in batter. Textural attributes improved significantly (P<0.05) upon incorporation of mashed potato. The overall acceptability scores of the egg cutlet with 20% mashed potato was significantly (P<0.05) higher than control and other treatment products. On cost analysis, the cost of production of Egg Cutlets varied as 152, 137, 130 and 123 for control, T1, T2 and T3 respectively. Break Even Point (), Cost benefit ratio and Return on investment (%) were found to be 131, 017.84, 0.56 and 46.00, respectively