Changes in surface chemical composition relating to rehydration properties of spray-dried camel milk powder during accelerated storage
| Autor: | Trinh T. Ton, Nidhi Bansal, Thao M. Ho, Bhesh Bhandari, Claire Gaiani |
|---|---|
| Přispěvatelé: | Department of Food and Nutrition, Helsinki Institute of Sustainability Science (HELSUS), Food Materials Science Research Group |
| Rok vydání: | 2020 |
| Předmět: |
endocrine system
Camelus Surface Properties Accelerated storage Lactose WATER ACTIVITY 01 natural sciences Analytical Chemistry chemistry.chemical_compound 0404 agricultural biotechnology Surface chemical composition Camel milk Surface chemical Animals Rehydration property Food science Solubility DAIRY POWDERS TEMPERATURE FOOD POWDERS Spray dried STABILITY Chemistry 010401 analytical chemistry DISPERSIBILITY 04 agricultural and veterinary sciences General Medicine Camel milk powder 040401 food science 0104 chemical sciences Milk 416 Food Science Lipid content PHYSICOCHEMICAL PROPERTIES Wettability Composition (visual arts) Wetting Powders Hydrophobic and Hydrophilic Interactions Food Science |
| Zdroj: | Food chemistry. 361 |
| ISSN: | 1873-7072 |
| Popis: | Alterations in surface chemical composition relating to rehydration properties of spray-dried camel milk powders during accelerated storage (11–33% RH, 37 °C) over 18 weeks were investigated. The results showed that the surface of the fresh spray-dried camel milk powder (t = 0) was dominated by lipids (78%), followed by proteins (16%) and lactose (6%). During storage, the surface protein and lactose content decreased while the surface lipid content increased, resulting in an increase in surface hydrophobicity and slight agglomeration of the powder, especially for powder kept at 33% RH. Although fresh camel milk powder had very poor wettability, it displayed very high dispersibility and solubility (99%). During storage, dispersibility and solubility declined with increasing storage time and increasing RH levels, which correlated with an increase in surface lipid content. However, at the end of the storage period, camel milk powder still retained very high solubility (>93%). |
| Databáze: | OpenAIRE |
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