Oxidative stability and sensory evaluation of sodium caseinate-based yak butter powder

Abstract

Yak butter’s high unsaturated fatty acid level predisposes it to oxidation, hence must be converted into more stable forms like powder. This study aimed to spray dry yak butter using 10% yak butter and four sodium caseinate (NaCas) formulations: sample A: 100% NaCas; sample B: 50% NaCas, 50% lactose; sample C: 75% NaCas, 25% lactose; and sample D: 25% NaCas, 75% maltodextrin. The powders were vacuum and hermetically sealed, and evaluated for oxidative stability, physical and sensory properties during storage at 65 ℃ for 30 days. The results showed that samples B and D had similar and most favorable physical properties (such as, moisture, water activity, particle size, bulk density re-dispersion time, and encapsulation efficiency); though sample B, together with sample C, browned the most during storage. The majority of the sensory panelists preferred samples B and D; observed high caking in samples C and B; and the least whiteness loss and caking in samples D and A but high off-flavors in samples A and C. After storage, peroxide and thiobarbituric acid values of powder samples ranged from 34.98 to 69.54 meqO2/kg and 1.85–9.43 mg MD/kg, respectively, in the decreasing order of A, C, B, and D. Sample D, followed by B, showed the highest radical scavenging activity. Therefore, for optimum yak butter powder physical properties and oxidative stability, 50%:50%, NaCas: lactose, and 25%:75%, NaCas: maltodextrin formulations should be used. This study provides essential knowledge for butter powder processors.

Microencapsulation of fish oil by spray drying, spray freeze‐drying, freeze‐drying, and microwave freeze‐drying: Microcapsule characterization and storage stability

“…Sodium caseinate (NaCas), a commonly used microencapsulation wall material of milk protein type, possesses numerous hydrophilic and hydrophobic groups that allow for even dispersion over lipid surfaces (Agyare et al, 2022;Bai et al, 2019). Agyare et al (2022) discovered that incorporating a specific percentage of carbohydrates (such as lactose and maltodextrin) into NaCas-based wall material could produce yak butter powder with satisfactory quality. In the study of Ixtaina et al (2015), sodium caseinate and lactose were demonstrated to be excellent wall materials for the preparation of chia seed oil microcapsules.…”

“…Although the use of single plant protein as wall material has been demonstrated to effectively mask the unpleasant fishy smell of FO (Giorgio et al., 2019), it is essential to note that a single encapsulation wall material may not possess all the necessary properties for achieving the optimal encapsulation effect of microcapsules. Therefore, composite blends are often selected as wall materials to promote the quality and functionality of microcapsules (Agyare et al., 2022). Currently, blends of proteins and carbohydrates have been identified as an ideal wall material for encapsulating lipids.…”

“…Sodium caseinate (NaCas), a commonly used microencapsulation wall material of milk protein type, possesses numerous hydrophilic and hydrophobic groups that allow for even dispersion over lipid surfaces (Agyare et al., 2022; Bai et al., 2019). Agyare et al.…”

“…Agyare et al. (2022) discovered that incorporating a specific percentage of carbohydrates (such as lactose and maltodextrin) into NaCas‐based wall material could produce yak butter powder with satisfactory quality. In the study of Ixtaina et al.…”