EGG JAM IS A NOVEL VERSATILE NUTRITIOUS PRODUCT. IT OFFERS A NUTRITIVE ALTERNATIVE TO EXISTING FRUIT JAMS IN MARKET. IT IS A RICH SOURCE OF HIGH BIOLOGICAL VALUE PROTEINS, MINERALS AND VITAMINS. IT PROVIDES AN EFFECTIVE ALTERNATIVE FOR THE MARKETABILITY. TWO VARIETIES OF EGG JAM WERE DEVELOPED PLAIN EGG JAM AND MANGO FLAVOURED EGG JAM USING WHOLE CHICKEN EGG LIQUID AS BASE MATERIALS. ALL THE INGREDIENTS AS PER THE DESIGNED FORMULATION WERE ADDED IN THE WHOLE EGG LIQUID FREE FROM REMNANTS OF EGG SHELL AND CHALAZIFEROUS LAYER. THE FORMULATION IS THOROUGHLY MIXED AND COOKED IN WATER BATH AT 62+/-2.0°C FOR 30-35 MIN TILL THE THICK LUMPS ARE FORMED. IT IS IMMEDIATELY COOLED TO A TEMPERATURE OF <10°C AND PACKED IN PRESTERILIZED FOOD GRADE CONTAINERS. THE DEVELOPED PRODUCT HAS 14.94+/-0.269 PROTEIN AND 4.87+/-0.23 FAT CONTENT. THE WATER ACTIVITY OF THE PRODUCT VARIES FROM 0.974+0.0043 IN PLAIN EGG JAM WHEREAS 0.984*0.002 IN MANGO FLAVOURED EGG JAM.
