A Comparative Study of Non-Dairy Cream Based on the Type of Leguminosae Protein Source in Terms of Physico Chemical Properties and Organoleptic

Rosida, Dedin Finatsiyatull; Mulyani, Tri; Septalia, L. Reshita

doi:10.1016/j.aaspro.2016.02.160

Cited by 16 publications

(15 citation statements)

References 5 publications

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“…Coconut oil and hydrogenated soybean oil were excellent oil sources for non-dairy creamer analogs/mimics because of their high resistance to oxidative changes during heat processing, spray drying and storage [28]. Corn oil did not have any problems in making emulsions at room temperature conditions, but higher than room temperature conditions were needed when hydrogenated soybean oil or hydrogenated coconut oil were used.…”

Section: Resultsmentioning

confidence: 99%

Development of non-dairy creamer analogs/mimics for an alternative of infant formula using egg white, yolk, and soy proteins

Huang

Ahn

2019

Asian-Australas J Anim Sci

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Objective A study was conducted to develop non-dairy creamer analogs/mimics using egg white, egg yolk, soy protein and their combinations, and their nutrient content, shelf-life and flavor acceptability were compared. Methods Spray dried egg white, egg yolk, and soy protein isolate were purchased from manufacturers and used for the formulae. Results The protein contents of the non-dairy creamer analogs/mimics were about 8.5% as calculated. The amounts of oleic and linoleic acid content increased as the amount of yolk increased in the formula, but the increases of polyunsaturated fatty acids were <0.5% of total fat. Addition of egg yolk to the formula increased choline and lutein content in the products, but the amounts were <0.4 mg/g for choline and 4 μg/g for lutein. The lutein in the products continued to decrease over the storage time, and only about 15% to 20% of the 0-month amounts were left after 3 months of storage. Although the thiobarbituric acid reactive substances values of the spray-dried non-dairy creamer analogs/mimics increased as storage time increased, the values were still low. Yellowness, darkness, and egg flavor/odor of the non-dairy creamer analogs/mimics increased as the amount of egg yolk in the formula increased. The overall acceptability of the non-dairy creamer analogs/mimics was closely related to the intensity of egg flavor/odor, but storage improved their overall acceptance because most of the off-odor volatiles disappeared during the storage. Water temperature was the most important parameter in dissolving spray-dried non-dairy creamer analogs/mimics, and 55°C to 75°C was the optimal water temperature conditions to dissolve them. Conclusion Higher amounts of yolk and soy protein combinations in place of egg white reduced the cost of the products significantly and those products contained better and balanced nutrients than the commercial coffee creamers. However, off-flavor and solubility were two important issues in the products.

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Section: Resultsmentioning

confidence: 99%

Development of non-dairy creamer analogs/mimics for an alternative of infant formula using egg white, yolk, and soy proteins

Huang

Ahn

2019

Asian-Australas J Anim Sci

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“…The low concentration of wall material also reduced the bulk density but adversely affected the spray-dried powder's particle density [133]. Various bulk densities (550-620 kg/m 3 ) were shown when using different concentrations of sodium caseinate in the emulsion during the production of non-dairy creamer [127]. All these results suggested that adjustments in formulation and drying conditions would lead to variation in bulk density.…”

Section: Characterisation Of Microencapsulated Vcomentioning

confidence: 99%

“…The remaining finer particles (less than 30%) are further conveyed to the cyclone separator or bag filter attached to the spray dryer. The cyclone separator more opts since it offers higher efficiency for powder entrapment [127].…”

Section: Powder Collectionmentioning

confidence: 99%

“…The variation in the powder's solubility was also shown in the different concentration of emulsion [126]. By using different concentrations of sodium caseinate and type of protein source, the different solubility was achieved in the freeze-dried creamer [127]. Other reports indicated the solubility difference from slightly soluble to very soluble resulting from different maltodextrin concentrations and skim milk during coconut powder encapsulation [128].…”

Section: Characterisation Of Microencapsulated Vcomentioning

confidence: 99%

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Evolutions in Virgin Coconut Oil: Liquid to Powder

et al. 2021

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Awareness of virgin coconut oil (VCO) as a functional food supplement has grown enormously. The treatment of raw material and processing parameters is crucial as they affect the overall yield and quality of the oil. Meanwhile, the microencapsulation technology offers better handling, good oxidative stability, and longer shelf life of the VCO powder. Although good quality liquid and powdered oils can be obtained through sophisticated methods, the process involved is expensive and required high maintenance. By utilising dry kernel and coconut milk-based extractions methods, high-grade quality of VCO can be achieved. During microencapsulation, the spray drying method can preserve the phenolic and antioxidant compounds and maintain the low rancidity of the VCO. This paper evaluates the recent findings of the oil extraction methods and the development of VCO microencapsulation. These methods offer good quality, reproducible and economic viability.

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“…Sodium caseinate mixed with sunflower oil resulted in high encapsulation efficiency which was 99% in powder form [ 78 ]. According to Rosida et al [ 79 ], using sodium caseinate to produce a non-dairy creamer resulted in a stable emulsion with white colour and significantly affected the protein content, giving a taste of milk (milk-sense). The mixture was concentrated and provided a white colour and stable emulsion when added to drinks or coffee.…”

Section: Optimizing the Encapsulation Process Conditionsmentioning

confidence: 99%

Spray Drying for the Encapsulation of Oils—A Review

et al. 2020

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The application of the spray drying technique in the food industry for the production of a broad range of ingredients has become highly desirable compared to other drying techniques. Recently, the spray drying technique has been applied extensively for the production of functional foods, pharmaceuticals and nutraceuticals. Encapsulation using spray drying is highly preferred due to economic advantages compared to other encapsulation methods. Encapsulation of oils using the spray drying technique is carried out in order to enhance the handling properties of the products and to improve oxidation stability by protecting the bioactive compounds. Encapsulation of oils involves several parameters—including inlet and outlet temperatures, total solids, and the type of wall materials—that significantly affect the quality of final product. Therefore, this review highlights the application and optimization of the spray drying process for the encapsulation of oils used as food ingredients.

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A Comparative Study of Non-Dairy Cream Based on the Type of Leguminosae Protein Source in Terms of Physico Chemical Properties and Organoleptic

Cited by 16 publications

References 5 publications

Development of non-dairy creamer analogs/mimics for an alternative of infant formula using egg white, yolk, and soy proteins

Development of non-dairy creamer analogs/mimics for an alternative of infant formula using egg white, yolk, and soy proteins

Evolutions in Virgin Coconut Oil: Liquid to Powder

Spray Drying for the Encapsulation of Oils—A Review

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