Comportamento da beta-ciclodextrina adicionada ao leite de cabra submetido ao processo de desidratação por "spray-dryer"

Diniz, A. C. P.; Luiz, Marilde Bordignon; Gonzaga, Luciano Valdomiro; Meier, Márcia Margarete; Szpoganicz, Bruno; Fett, Roseane

doi:10.1590/s0101-20612005000200002

Cited by 3 publications

(4 citation statements)

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“…Protein content had little variation among treatments during storage of milk powder, although an interaction (P < 0.05) between the length of storage of raw milk and milk powder was observed. The fat contents of milk powders were similar to the results described in Diniz et al (2005). A linear decrease (P < 0.01) was observed in fat content during storage of milk powder, although no effect of the length of storage of raw milk (P > 0.05) was observed on fat content of milk powder.…”

Section: Milk Powderssupporting

confidence: 85%

“…2 Not significant (P > 0.05). treatments were lower than results reported elsewhere (Campos et al, 1998;Diniz et al, 2005), and also lower than the maximum limit established by the Brazilian regulation for the quality of milk powder (Ministério da Agricultura do Abastecimento e da Reforma Agrária, 1996). The absence of effects of the length of storage on the moisture of raw milk before processing, and of milk powder (P > 0.05) suggest that the flexible packaging used was efficient to protect the powder from external moisture during the 6-mo storage.…”

Section: Milk Powderscontrasting

confidence: 56%

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Storage of refrigerated raw goat milk affecting the quality of whole milk powder

Fonseca

Bordin

Fernandes

et al. 2013

Journal of Dairy Science

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The aim of this study was to evaluate the influence of the growth of lipolytic bacteria in raw goat milk stored under refrigeration for different periods on quality parameters of goat milk powder during its shelf life. Fresh goat milk (100L) was collected after milking, divided into 3 identical fractions, and stored at 4°C for 1, 3, and 5d. On d 1, 3, and 5, one sample (1L) was collected and used for microbiological and chemical analysis, and the remaining fraction (almost 30L) was spray dried and stored at 25°C. Milk powder was submitted to microbiological, chemical, and sensory analysis immediately after production, and on d 60, 120, and 180. Lipolytic psychrotrophic counts and total free fatty acid content did not increase in raw milk during storage. However, peroxide value, caprylic and capric acid concentrations, and total free fatty acid content of milk powder increased during 180d of storage, with higher levels found in milk powder manufactured with raw milk stored for 5d. Capric odor and rancid flavors increased in milk powder during storage, regardless the of storage of raw milk for 1, 3, or 5d. Heat treatments used during powder processing destroyed lipolytic psychrotrophic bacteria, but did not prevent lipolysis in milk powder. Results of this trial indicate that the storage of raw goat milk at 4°C should not exceed 3d to preserve the quality of goat milk powder during its shelf life of 180d.

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Section: Milk Powderssupporting

confidence: 85%

Section: Milk Powderscontrasting

confidence: 56%

Storage of refrigerated raw goat milk affecting the quality of whole milk powder

Fonseca

Bordin

Fernandes

et al. 2013

Journal of Dairy Science

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“…When working at high drying temperatures, there are better effects in the heat and mass transfer process, and consequently drier particles. Studies performed atomized goat milk found that encapsulating agent and high temperatures increase process yield (Diniz et al, 2005).…”

Section: Resultsmentioning

confidence: 99%

Microencapsulation of hydrosoluble extract of babassu nut press cake

Fronza

Barbosa

Novais

et al. 2020

Semina: Ciênc. Agrár.

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Orbignya phalerata Mart. has great socio-economic value, originating various products and by-products; however, there are few studies about obtaining food products from of this raw material. In face of that reality, this study aimed to obtain powder extract from press cake of the babassu nut kernel, and to verify the influence of varying concentrations of Maltogill®10 and drying temperature on process yield through a factorial design, as well as to characterize the final product. Babassu nut used for pressing and acquisition of residual press cake and extract. Spray dryer was used to obtain the powder extract, which adopted a rotating central composite design (RCCD with 11 trials). The final product was characterized by analyses of moisture, solubility, hygroscopicity, water activity and bulk density. The experimental design showed significant influence (p ? 0.05) for the variables inlet temperature in the linear and quadratic models, focusing only on the linear term and the interaction between them, the model adjusted in planning was considered predictive; the best productivity obtained (80.37%), was for the temperature of 95°C with encapsulating agent of 18%. With respect to the powder product analysis, low moisture values, hygroscopicity, and density were observed, as solubility and water activity within the recommended parameters.

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“…Os valores encontrados também foram menores que os encontrados por Campos, Treptow e Soares (1998), que encontraram valores entre 2,08% a 3,68% para leites em pó armazenados por até 12 meses. Já Diniz et al (2005) praticamente não apresentou variação ao longo do período de armazenamento do leite em pó, nem sofreu efeito (P > 0,05) dos períodos de armazenamento do leite in natura ou do leite em pó (Tabela 4).…”

Section: Composição (%)unclassified

Efeito do tempo de armazenamento do leite de cabra in natura sobre a qualidade e a estabilidade do leite de cabra em pó.

Fonseca¹

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pela oportunidade de aprendizado e acolhimento durantes estes anos. A toda minha família pelo imenso apoio, carinho e compreensão. Ao Prof. Carlos Augusto Fernandes de Oliveira pela orientação. À amiga Estela Kobashigawa por todo o auxílio nas análises estatísticas e toda a amizade dentro e fora do laboratório. À Roice, técnica do Laboratório de Microbiologia e Micotoxicologia de Alimentos (LMMA), pela ajuda nas análises cromatográficas, disponibilidade e amizade. À Fernanda pela realização das análises cromatográficas por CLAE. À Prof. Dra. Andrezza pelos ensinamentos, momentos de descontração e risadas. À Diane, Keliani, Natália Mazzuchelli, Natália Gagliardi e Thaiana, as estagiárias mais especiais do mundo, por toda a ajuda, amizade e responsabilidade durante o experimento. Aos estagiários Milena e Vítor pela ajuda durante os testes iniciais de produção do leite em pó. Ao Sr. Osvaldo, Fábio e Juliana, funcionários do Laticínio da Coordenadoria do Campus de Pirassununga (CCPS), por toda a ajuda durante o experimento. À Roseli e Rosilda, técnicas do Laboratório de Bromatologia do Departamento de Zootecnia, por toda a ajuda e boa vontade durante as análises. À Ednelí, técnica do Laboratório de Processos de Engenharia de Alimentos, por toda a amizade e ajuda durante o processamento do leite em pó. À Prof. Dra. Ana Lúcia Gabas, por todo o carinho e aprendizado. À Prof. Dra. Christianne e à Keila, técnica do Laboratório de Separações, por toda a ajuda nas análises cromatográficas.

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Comportamento da beta-ciclodextrina adicionada ao leite de cabra submetido ao processo de desidratação por "spray-dryer"

Cited by 3 publications

References 0 publications

Storage of refrigerated raw goat milk affecting the quality of whole milk powder

Storage of refrigerated raw goat milk affecting the quality of whole milk powder

Microencapsulation of hydrosoluble extract of babassu nut press cake

Efeito do tempo de armazenamento do leite de cabra in natura sobre a qualidade e a estabilidade do leite de cabra em pó.

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