Milk Powder

Baldwin, A.J.; Pearce, David

doi:10.1201/9781420028300.ch15

Cited by 18 publications

(12 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The wettability of dryer compartment CY was 270.81 s and that of CH was 186.30 s. BGNM powders from different dryer compartments were significantly ( p < .05) different from each other. Wettability measures the time taken for the powder to sink below the water surface and absorb water, to be wetted, and to penetrate the surface at a given temperature (Baldwin & Pearce, ; Sharma et al, ; Westergaard, ). The variation of maltodextrin concentration on BGNMP from drier compartment CY showed no significant difference on its wettability, which means that all powders, had the same influence regarding water penetration.…”

Section: Resultsmentioning

confidence: 99%

“…This result is in agreement with other plant based milks, reported by Barros de Albuquerque, Cardoso‐Almedia, Gomes, Cezar Alves, and da Silva () stated that peanut milk holds moisture content of 90.4%. It was observed that the moisture content of BGNMP was above that for standard milk powders (3–3.8%) for both skim and whole milk powder (Baldwin & Pearce, ). The elevated moisture content may be linked to the maltodextrin hygroscopic property.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Effect of spray drying compartment and maltodextrin concentration on the functional, physical, thermal, and nutritional characteristics of Bambara groundnut milk powder

Hardy

Jideani

2017

J Food Process Preserv

View full text Add to dashboard Cite

The study examined the effect of drying compartment and maltodextrin concentration on the functional properties of Bambara groundnut milk powder (BGNMP). Bambara groundnut milk (BGNM) was prepared from Bambara groundnut (BGN) flour and water, further processed into BGNM and dried using the spray drying process. Total solids of BGNM were increased with 5, 10, and 15% of maltodextrin. Functional properties of BGNMP were analyzed. Water absorption indices (WAI), wettability, and water solubility indices (WSI) ranged from 0.19 to 0.45 g/g, 136.8 to 292.4 s, and 85.18 to 90.25%, respectively. BGNMP (10%) was significantly (p < .05) higher in WSI (88.80%) compared to BGNMP with 5% maltodextrin. BGNMP (10%) was significantly higher (p < .05) in WAI (0.40 g/g) compared to BGNMP with 15% maltodextrin. BGNMP samples color characteristics were significantly (p < .05) different with an acceptable color difference (ΔE). BGNMP (10%) had acceptable hydration properties over BGNMP (5%, 15%). Practical applications Bambara groundnut (BGN) is underutilized, stated to have little economic importance. However, recent studies have proven BGN to be promising in improving food security through research, resulting in food product (milk, yoghurt, fiber) development. Milk from BGN has been reported with acceptable physical attributes and comparable to existing plant milk. However, nothing has been reported on BGN milk powder (BGNMP). The development of BGNMP will promote the use of BGN. This will result in the social development of the country, by creating job opportunities for woman farmers and improve lives of individuals and providing gender empowerment. The success of this study will also provide food nutrition, security, and sustainability, as BGN is nutritious, widely, and readily available throughout Africa regions. Expanded utilization of BGN will encourage its production (harvesting) resulting in exporting of the material, improving the country's economy by opening up new and improved investment opportunities and new markets.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Effect of spray drying compartment and maltodextrin concentration on the functional, physical, thermal, and nutritional characteristics of Bambara groundnut milk powder

Hardy

Jideani

2017

J Food Process Preserv

View full text Add to dashboard Cite

show abstract

“…The use of MPCs in nutritional drinks is growing. In these applications, MPC provides both casein and whey proteins in the same ratio as existing in milk, but without a high lactose content (Baldwin and Pearce 2005). When added to make nonfat yogurt, it serves as a stabilizer to improve its body and texture (Mistry 2002).…”

Section: High-protein Milk Powder From Ultrafiltered Retentatesmentioning

confidence: 99%

Functionality of Milk Powders and Milk‐Based Powders for End Use Applications—A Review

Sharma

Jana

Chavan

2012

Comp Rev Food Sci Food Safe

283

174

View full text Add to dashboard Cite

Newer variants of milk powders and milk-based powders are being produced are looking for prospective end users. Powders possess physical and functional properties that are of significance in its usage notably powder structure, particle size distribution, powder density, bulk density, particle density, occluded air, interstitial air, flowability, rehydration (wettability, sinkability, dispersibility, solubility), hygroscopicity, heat stability, emulsifying ability, water activity, stickiness, caking, and others. Some of the functional properties of significance to milk powders and milk-based powders are discussed in this review. Applications with regard to specific milk powders for reconstituted cheese making, coffee creamers, and those suited for milk chocolate and for the baking industry are described.

show abstract

“…(3) By recombining with water, the powder can be returned to close to its original liquid form and subsequently used in a diverse range of consumer and ingredient applications. (4) In the process of converting milk to milk powder, manufacturers must ensure that a quality product is produced. In the case of microbiological quality, this is usually expressed by the results of tests that measure conformance with various regulatory standards and customer specifications.…”

Section: Introductionmentioning

confidence: 99%

Endospores of Thermophilic Bacteria in Ingredient Milk Powders and Their Significance to the Manufacture of Sterilized Milk Products: An Industrial Perspective

Hill

Smythe

2012

Food Reviews International

View full text Add to dashboard Cite

Milk powder is one of the most widely traded dairy products globally-with a large amount being used to manufacture commercially sterilized products. Milk powder invariably contains endospores of thermophilic bacteria-the dominant strains grow and produce spores in manufacturing steps operating in their temperature growth range. Although they produce proteolytic and lipolytic enzymes in vitro, and the spores have the potential to survive sterilizations, their presence in ingredient powders does not mean that spoilage of sterilized products is inevitable-treatment severity, low spore numbers in ingredient powders, variability in spore resistance, and in-market temperatures usually ensure commercial sterility.

show abstract

Milk Powder

Cited by 18 publications

References 0 publications

Effect of spray drying compartment and maltodextrin concentration on the functional, physical, thermal, and nutritional characteristics of Bambara groundnut milk powder

Effect of spray drying compartment and maltodextrin concentration on the functional, physical, thermal, and nutritional characteristics of Bambara groundnut milk powder

Functionality of Milk Powders and Milk‐Based Powders for End Use Applications—A Review

Endospores of Thermophilic Bacteria in Ingredient Milk Powders and Their Significance to the Manufacture of Sterilized Milk Products: An Industrial Perspective

Contact Info

Product

Resources

About