Impact of Spray Drying Parameters on Lactose-Free Milk Powder Properties and Composition

Rodrigues, Larissa Monique de Sousa; Paiva, Gustavo; Oliveira, Hugo Miguel Lisboa; Pasquali, Matheus Augusto de Bittencourt; Gusmão, Rennan Pereira de; Duarte, M. de L. R.; Cavalcanti‐Mata, Mário Eduardo Rangel Moreira; Abrantes, Thaisa

doi:10.5296/jas.v8i3.15886

Cited by 11 publications

(4 citation statements)

References 43 publications

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“…The amounts of moisture, fat, ash, protein, fibre, and carbohydrates in the lactose-free milk powder, oats, mushrooms, and jaggery are shown in Table 2. The amount of nutrient constituents that exist in the lactose-free milk powder falls within the range mentioned in earlier studies [24,25]. The percentage range of each constituent present in the oat powder was also reported in previous studies [26][27][28], and our results are concordant with their results.…”

Section: Proximate Analysis Of Lactose-free Milk Powder Oat Powder An...supporting

confidence: 93%

The Utilisation of Mushroom Leftovers, Oats, and Lactose-Free Milk Powder for the Development of Geriatric Formulation

Paul,

Kaushik,

Upadhyay

et al. 2024

Foods

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This study aims to focus on developing a food supplement for the geriatric population using disposal mushrooms, oats, and lactose-free milk powder. Lactose intolerance is most common in older adults, raising the demand for lactose-free foods. One of the major global challenges currently faced by humankind is food waste (FW). Most of the food that is produced for human consumption has not been utilized completely (1/3rd–1/2 unutilized), resulting in agricultural food waste. Mushrooms are highly valuable in terms of their nutritional value and medicinal properties; however, a significant percentage of mushroom leftovers are produced during mushroom production that do not meet retailers’ standards (deformation of caps/stalks) and are left unattended. Oats are rich in dietary fibre beta-glucan (55% water soluble; 45% water insoluble). Lactose-free milk powder, oats, and dried mushroom leftover powder were blended in different ratios. It was observed that increasing the amount of mushroom leftover powder increases the protein content while diluting calories. The product with 15% mushroom powder and 30% oat powder showed the highest sensory scores and the lowest microbial count. The GCMS and FTIR analyses confirmed the presence of ergosterol and other functional groups. The results of the XRD analysis showed that the product with 15% mushroom powder and 30% oat powder had a less crystalline structure than the product with 5% mushroom powder and 40% oat powder and the product with 10% mushroom powder and 35% oat powder, resulting in more solubility. The ICP-OES analysis showed significant concentrations of calcium, potassium, magnesium, sodium, and zinc. The coliform count was nil for the products, and the bacterial count was below the limited range (3 × 102 cfu/g). The product with 15% mushroom powder and 30% oat powder showed the best results, so this developed product is recommended for older adults.

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Section: Proximate Analysis Of Lactose-free Milk Powder Oat Powder An...supporting

confidence: 93%

The Utilisation of Mushroom Leftovers, Oats, and Lactose-Free Milk Powder for the Development of Geriatric Formulation

Paul,

Kaushik,

Upadhyay

et al. 2024

Foods

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“…Sant'Anna et al [56] found Brazilian WP powder of the variety Labrusca with a maximum moisture content of 9.7% to be microbiologically stable for storage at ambient conditions. Nevertheless, the RMs of both micronized fillers in this study were below 5%, which is considered the limit for safe storage of dairy ingredients [57,58]. These results confirm mill-drying with a TurboRotor as a viable preparation method to obtain fine biogenic powders with suitable moisture contents in addition to economic benefits.…”

Section: Physical Properties Of Prepared Wp Fillerssupporting

confidence: 63%

Improvement of the Thermo-Oxidative Stability of Biobased Poly(butylene succinate) (PBS) Using Biogenic Wine By-Products as Sustainable Functional Fillers

Hiller,

Azzi,

Rennert

2023

Polymers

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Biobased poly(butylene succinate) (PBS) represents one promising sustainable alternative to petroleum-based polymers. Its sensitivity to thermo-oxidative degradation is one reason for its limited application. In this research, two different varieties of wine grape pomaces (WPs) were investigated as fully biobased stabilizers. WPs were prepared via simultaneous drying and grinding to be used as bio-additives or functional fillers at higher filling rates. The by-products were characterized in terms of composition and relative moisture, in addition to particle size distribution analysis, TGA, and assays to determine the total phenolic content and the antioxidant activity. Biobased PBS was processed with a twin-screw compounder with WP contents up to 20 wt.-%. The thermal and mechanical properties of the compounds were investigated with DSC, TGA, and tensile tests using injection-molded specimens. The thermo-oxidative stability was determined using dynamic OIT and oxidative TGA measurements. While the characteristic thermal properties of the materials remained almost unchanged, the mechanical properties were altered within expected ranges. The analysis of the thermo-oxidative stability revealed WP as an efficient stabilizer for biobased PBS. This research shows that WP, as a low-cost and biobased stabilizer, improves the thermo-oxidative stability of biobased PBS while maintaining its key properties for processing and technical applications.

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“…Over the years, the drying of crops has been advancing using continuously improved techniques to attain the goal of safely removing desired moisture content from crops without compromising their nutritional qualities. 7,10 Drying methods can be broadly categorised as natural drying and artificial drying. 4 Natural drying makes use of direct heat from the sun for drying; the sample is spread on the horizontal plane that is opened to direct sunshine without any shade and heat energy from the sun is used in the drying process.…”

Section: Literature Reviewmentioning

confidence: 99%

Conceptual design of smart multi-farm produce dehydrator using a low-cost programmable logic controller and raspberry pi

2021

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Background: Acceptable food processing techniques require the removal of water contents from the crop or food sample without destroying the nutritional qualities of the food sample. This poses a strict requirement on the dehydrator or oven that will be used in the dehydrating techniques to have the ability to control both temperature and humidity of its drying chamber. Methods: This work centres on how an autonomous multi-farm produce dehydrator that can also serve as an oven can be designed with a raspberry pi and a low-cost programmable logic controller (PLC). The dehydrator gives the users the flexibility to control both the drying chamber’s temperature and humidity from its web interface via a mobile device or the dehydrator’s HMI. Heat energy from the Liquid Petroleum Gas (LPG) is used so that the dehydrator can be readily available for commercial or industrial use. The small electricity required to power the electronics devices is obtained from the hybrid power solution with an electric energy source from either the mains electricity supply or solar.. The design was tested by creating an operation profile from the proposed web application for the dehydrator. The operation trend was analysed from the web application’s Trendlines page. Results: The report showed that both the temperature and humidity of the dehydrator could be controlled, and access to historical operation data will give insight to the user on how to create a better operation profile. Conclusion: The setup described in this work, when implemented was able to produce a dehydrator/oven whose temperature and humidity can be perfectly controlled and its generated heat is evenly distributed in its drying chamber to ensure efficient and effective drying techniques use in crop preservation and food processing.

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Impact of Spray Drying Parameters on Lactose-Free Milk Powder Properties and Composition

Cited by 11 publications

References 43 publications

The Utilisation of Mushroom Leftovers, Oats, and Lactose-Free Milk Powder for the Development of Geriatric Formulation

The Utilisation of Mushroom Leftovers, Oats, and Lactose-Free Milk Powder for the Development of Geriatric Formulation

Improvement of the Thermo-Oxidative Stability of Biobased Poly(butylene succinate) (PBS) Using Biogenic Wine By-Products as Sustainable Functional Fillers

Conceptual design of smart multi-farm produce dehydrator using a low-cost programmable logic controller and raspberry pi

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