کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6404038 1330899 2014 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effects of spray drying conditions and the addition of surfactants on the foaming properties of a whey protein concentrate
ترجمه فارسی عنوان
اثر شرایط خشک شدن اسپری و افزودن سورفکتانت ها بر خواص فوم کنسانتره پروتئین آب پنیر
کلمات کلیدی
پروتئین آب پنیر خشک کردن اسپری، سورفاکتانت، فومینگ،
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی
Whey is the main waste by-product from dairy industry and at the same time is the major source of globular proteins. These proteins are concentrated mainly through spray drying, but high temperatures affect the foaming properties of globular protein. The addition of surfactants can have a protective role against thermal effects. The aim of this work was to optimize the spray-drying condition and surfactant concentration to obtain a whey protein concentrate (WPC) to be used in hot beverages according to the industry criteria for foaming stability. Three temperatures and three surfactant concentrations were applied, and the optimization was conducted using response surface analysis. Sensory analysis was applied to the WPC obtained under optimal conditions. The results showed that the foaming stability according to industrial criteria was attained when the spray drying was performed at 210 °C with surfactant concentration of 1.50 g/100 g. This resulted in foaming capacity of 3.80 mL, moisture content of 1.82 g/100 g and apparent density of 0.181 g/cm3. The sensory analysis suggested that aroma was related to dairy, cooked and whey and taste was related to sweet and dairy notes. In conclusion, temperature and surfactant concentration played an important role in the foaming capacity and stability of WPC.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 58, Issue 1, September 2014, Pages 109-115
نویسندگان
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