Brazil nut powdered milk properties

Abstract

The Brazil nut powdered milk was featured in order to evaluate its processing yield and the toxicological aspects concerning selenium (Se) and aflatoxin (AFL). The tests followed a type 2² factorial design, using the drying adjuvant types (maltodextrin and Arabic gum) as independent variables. The dependent variables were the extracts technological features and the adjuvant ratios. Among the tested products, the selected one had 30% Arabic gum and showed 26.83% yield. Its mean protein content was 30.12% and physicochemical features helped preventing microbial deterioration throughout 60 storage days at room temperature. However, the Se and AFL contents should be monitored because the spray dryer atomization appears to concentrate these variables content, when they are found in the raw material, thus affecting the finished product safety. Practical applications The research revealed the properties of the Brazil nut powdered milk as a source of non‐dairy protein, especially to vegan and to healthier consumer's diet. This approach provides an alternative product instead soymilk to consumers allergic to bovine milk. The spray drying method adds value to the raw product (native seed) in order to provide a new ingredient for culinary and industrial formulations.

Composition of Brazil Nut (Bertholletia excels HBK), Its Beverage and By-Products: A Healthy Food and Potential Source of Ingredients

“…In another study, when BN beverage powder (obtained by spray-drying) was dissolved in water (10 g in 100 mL), the Se concentration was 120 μg/100 mL. This study had also used defatted BN and raw material to water ratio of 1:2 ( w / v ) [ 8 ]. Considering the above, the raw materials and technological processes employed are factors that influenced the Se level of our beverages compared to others previously reported.…”

“…However, the market for plant-based milk is limited to a few sources (mainly soy and almond), and further study is needed to focus on their bioactive compounds, as well as their effect on processing and the remaining by-products [ 5 ]. The scarce reports on Brazil nut beverages are mainly related to standardization (raw material/water ratio, homogenization temperature, formulation, drying, among others) and quality (sensory, nutritional, physicochemical, and microbiological) [ 6 , 7 , 8 , 9 ], with an absence of studies related to its bioactive compounds and their biological properties, as well as the potential use of its by-products generated in their processing.…”

Solar drying of residue from Brazil nut processing

“…The production process basically consists in disintegrating the endosperm in drinking water, followed by filtration, heat treatment and packaging, to obtain a protein-rich water-soluble extract with high market potential (Kluczkovski et al, 2017). The production of Brazil nut 'milk' generates a residue with high nutritional value, consisting of the crushed endosperm.…”