Effect of lactose-to-maltodextrin ratio on emulsion stability and physicochemical properties of spray-dried infant milk formula powders

Masum, A.K.M.; Chandrapala, Jayani; Adhikari, Benu; Huppertz, Thom; Zisu, Bogdan

doi:10.1016/j.jfoodeng.2019.02.023

Cited by 55 publications

(26 citation statements)

References 32 publications

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“…This could be due to adverse effects of high inlet air temperature on the protein and carbohydrate present in milk sample (Fox, 1992). Results of goat milk powder's sinkability from Table 2 was comparable as reported from Masum et al (2019), except for inlet temperature of T 2 (160°C). Poorer solubility for T 2 shown thes olubility might be due protein denaturation.…”

Section: Physical Propertiessupporting

confidence: 68%

“…Different letters in the same column indicate significant difference at p< 0.05. Table 1 were ranges from 27.38 -28.39% and slightly had higher average as reported from Park (2000) and Fonseca et al (2011) with Masum et al (2019) respectively 27%, 25.6% and 14.07-14.27% protein. The inclusion of more filler other than maltodextrin from milk powder production might cause the decrease of protein content.…”

Section: Nutritional Compositionsmentioning

confidence: 72%

“…All ash content of spray dried goat milk powder ranges from 4.04-6.12 % shown from Table 1. In another spray dried milk study (Masum et al, 2019), the reported ash content reported ofmilk powder (2.69 -2.74%) was lower and the ash content did not significantly affected by lactose-maltodextrin ratio. However, this study shown that the lowest inlet temperature gave higher ash content and the results were in comparable with Park (2000).…”

Section: Nutritional Compositionsmentioning

confidence: 88%

“…Previous research also found that an increase in inlet air temperature of spray drying produce low moisture powder (Abd Almageed, 2009& Mestry et al, 2011. The moisture content in spray dried powder was higher as compared to goat milk powder with soy lecithin (Fonseca et al, 2011), and goat milk powder ratioed with lactose (Masum et al, 2019). Higher inlet air temperature usually desirable through energy efficiency perspective as it may improve the bulk density and avoid hardening case on the surface of powder particles (Pisecky, 1997).…”

Section: Nutritional Compositionsmentioning

confidence: 97%

“…In this study, maltodextrin is used as microencapsulation agent since it is widely applied in dry milk powder manufacture (Fonseca et al, 2011;Seth et al, 2017;Masum et al, 2019). We evaluated the opportunities to use maltodextrin as fillers in delivering nutritional and the physical quality of powders in production of goat milk powder with using different inlet temperature.…”

Section: Introductionmentioning

confidence: 99%

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Effect of spray drying temperature differences on the gross nutritional composition and solubility and sinkability of goat milk powder

Yaakub

Zaini

Xiang

2019

J Bangladesh Agric Univ

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Spray drying is a method of drying powder via microencapsulated from liquid rapidly with hot temperature in order to increase the shelf life. Hence, the objectives of the study are to investigate the effect of spray drying temperature on the nutritional composition and physical properties of dry milk powder of Saanen goat milk reared in Sandakan using maltodextrin as binder. The experiment tested the inlet air temperature variation from 140°C - 220°C with triplicates. The result was analyzed by a one-way analysis variance (ANOVA) using the Statistical Analysis System (SAS) version 9.4. The results showed that there are significant (p<0.05) effects of inlet air temperature on dry milk powder in term of its protein content, fat content, moisture content and the sinkability of the milk powder. Among all of the treatments, the most sinkable temperature was at 140°C. Overall, the control powder, T0 = 180°C, however, is still preferable as nutritional value (for both protein and fat) shown to be higher in this powder and have acceptable moisture and physical properties. The finding of this study can be modified as for further investigation to improve the quality of milk powder in term of its nutritional value and physical properties. J. Bangladesh Agril. Univ. 17(2): 206–210, June 2019

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Section: Physical Propertiessupporting

confidence: 68%

Section: Nutritional Compositionsmentioning

confidence: 72%

Section: Nutritional Compositionsmentioning

confidence: 88%

Section: Nutritional Compositionsmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Effect of spray drying temperature differences on the gross nutritional composition and solubility and sinkability of goat milk powder

Yaakub

Zaini

Xiang

2019

J Bangladesh Agric Univ

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Efficient Production of 1,3‐Dioleoyl‐2‐Palmitoylglycerol through Rhodococcus opacus Fermentation

Zhang

Chu

Zong

et al. 2020

J Americ Oil Chem Soc

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Abstract1,3‐Dioleoyl‐2‐palmitoylglycerol (OPO) is the main triacylglycerol species in human milk‐fat substitute. The production of OPO is of considerable research interest. In this study, a new strategy for producing OPO by fermentation with R. opacus is proposed. Chemically Interesterified fat (high oleic acid sunflower oil/hydrogenated palm oil 1.73:1 w/w), or a mixture of ethyl oleate/ethyl palmitate 2:1 (w/w) as a starting material. The highest biomass and oil content obtained were 3.3 g L−1 and 40.2% (dry cell weight), respectively. The yield of OPO was 0.62 g L−1. The fatty acid composition of produced OPO was 55.7–59.7% 18:1 and 28.3–29.8% 16:0, and the sn‐2 position was predominantly 16:0 (64.7–74.5%). 13C‐nuclear magnetic resonance analysis showed that the sn‐1,3 and sn‐2 positions were predominately esterified by 18:1 and 16:0, respectively. OPO (47.1%), OPL (13.9%), PPO (13.1%), and PPoO (16:0–16:1–18:1) (10.3%) were the most abundant triacylglycerol species.

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Stabilization of Bioactive Molecules Through the Spray-Drying Technique: Current Applications and Challenges

Roriz

Carocho

Heleno

et al. 2021

Basic Protocols in Encapsulation of Food Ingredients

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Effect of lactose-to-maltodextrin ratio on emulsion stability and physicochemical properties of spray-dried infant milk formula powders

Cited by 55 publications

References 32 publications

Effect of spray drying temperature differences on the gross nutritional composition and solubility and sinkability of goat milk powder

Effect of spray drying temperature differences on the gross nutritional composition and solubility and sinkability of goat milk powder

Efficient Production of 1,3‐Dioleoyl‐2‐Palmitoylglycerol through Rhodococcus opacus Fermentation

Stabilization of Bioactive Molecules Through the Spray-Drying Technique: Current Applications and Challenges

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