Physicochemical, techno‐functional, and fat melting properties of spray‐dried camel and bovine milk powders
| Autor: | Hamadi Attia, Roua Lajnaf, Pierre Schuck, Mohamed Ali Ayadi, Christelle Lopez, Ahmed Zouari |
|---|---|
| Přispěvatelé: | Science et Technologie du Lait et de l'Oeuf (STLO), AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Sfax University - Valuation, Security and Food Analysis Laboratory, National Engineering School of Sfax, Université de Sfax |
| Rok vydání: | 2020 |
| Předmět: |
endocrine system
Whey protein Bovine milk Camelus Hot Temperature Food Handling 030309 nutrition & dietetics Lactoglobulins powder Fats 03 medical and health sciences fluids and secretions 0404 agricultural biotechnology dromedary milk [SDV.IDA]Life Sciences [q-bio]/Food engineering Camel milk Animals [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering Denaturation (biochemistry) spray drying Food science Desiccation Particle Size Solubility 2. Zero hunger 0303 health sciences Chemistry foaming food and beverages 04 agricultural and veterinary sciences Milk Proteins 040401 food science Milk Whey Proteins foam capacity Spray drying Wettability Anhydrous Cattle Powders rehydration [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition Protein quality Food Science |
| Zdroj: | Journal of Food Science Journal of Food Science, Wiley, 2021, 86 (1), pp.103-111. ⟨10.1111/1750-3841.15550⟩ |
| ISSN: | 1750-3841 0022-1147 |
| Popis: | In this study, three skimmed and one whole-fat spray-dried camel milk powders were produced and their characteristics were compared to those of bovine milk powders. The physicochemical analysis of the produced powders indicated that camel milk powders (whether skimmed or not) presented higher ash and whey protein contents as compared to those of bovine milk powders. Our results indicated that the investigated camel and bovine milk powders exhibited a high solubility index (>99%) with poor dispersibility and wettability indexes due to their small particles size (d50 ≤ 12 µm) and their narrow size distribution (span ≤ 2). In addition, although camel and bovine milk powders presented the same total fat content, lower free fat content was measured for camel milk powders. Besides, the whey protein nitrogen index and the SDS-PAGE electrophoresis underlined that camel and bovine milk proteins remained intact after drying with low denaturation extent. It is worth noticed that camel milk proteins were less denaturized due to the absence of the heat-sensitive β-lactoglobulin in camel milk. Moreover, the low denaturation extent participated in the enhancing of the foaming capacity and stability of camel and bovine milk powders. Finally, the calorimetric analysis showed that higher fat melting temperatures were recorded in whole-fat camel milk powder and in their anhydrous form as compared to those of bovine milk. PRACTICAL APPLICATION: Camel milk powder is an emerging non-bovine dairy product. Understanding its rehydration ability and evaluating the impact of spray drying on its protein quality are promising approaches to obtain high-quality camel milk powder with high reconstitution ability. Findings of this study indicated that spray drying is a suitable technique to produce highly soluble camel milk powders with low denaturation extent. These results will benefit the research and development department of food industry (especially those producing camel milk powder) as well as the direct consumers. |
| Databáze: | OpenAIRE |
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