Effect of inlet temperature on the physicochemical properties of spray‐dried seed‐watermelon seed protein powder

Cao, Chengxu; Zhao, Xiaoyan; Zhang, Chao; Ding, Zhenzhen; Sun, Fenglin

doi:10.1111/1750-3841.15432

Cited by 16 publications

(12 citation statements)

References 41 publications

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“…The prepared WSPI shows a flowability of 24.03, which is fair according to the specification. The CI values of WSPI were similar to the range of spray-dried watermelon seed-hydrolyzed protein . WSPI shows significantly lower CI compared to SMP.…”

Section: Resultssupporting

confidence: 52%

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Quality Evaluation in the Utilization of Watermelon Seed Protein for Chocolate Manufacturing

Chullikkal,

Mishra,

2023

ACS Food Sci. Technol.

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Watermelon seeds are one of the commonly generated fruit wastes but have the potential to be utilized for different functional food formulations due to the presence of a substantial quantity of proteins that are identified for various beneficiary effects. This study aimed to prepare a chocolate using watermelon seed protein isolate (WSPI) with substantial replacement of skim milk powder (SMP). WSPI was extracted with a yield of 35.81% and a protein content of 71.23%. Compared with the control, chocolates prepared using WSPI showed improved protein content (∼15−20%), energy (∼463−465 kcal/100 g), reduced carbohydrate content (∼65−59%), and other quality parameters (color, texture, rheological, sensorial, and shelf life). Melting temperature and viscosity of watermelon seed protein chocolate (WSPC) were considerably reduced as compared with the control chocolate. Overall, the chocolate prepared with 30% WSPI was found as the best formulation in this study owing to its similarity with the control on viscosity (3.57 Pa s), hardness (52.26 N), melting profile (42.5 °C), and sensorial properties. This signifies that WSPI would be a better replacer for SMP for the preparation of chocolates.

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Section: Resultssupporting

confidence: 52%

“…The CI values of WSPI were similar to the range of spray-dried watermelon seed-hydrolyzed protein. 48 WSPI shows significantly lower CI compared to SMP. Generally, it is seen that, as the particle size decreases, flowability decreases.…”

Section: Yield and Physical Characteristics Of Wspimentioning

confidence: 84%

Quality Evaluation in the Utilization of Watermelon Seed Protein for Chocolate Manufacturing

Chullikkal,

Mishra,

2023

ACS Food Sci. Technol.

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“…ey are important properties to be considered for the reconstitution, transport, and packaging of powders [21]. Significant reductions in the Carr index and Hausner ratio reflect improvements in powder fluidity [22].…”

Section: Effect Of Different Heat Treatments On the Solubility And Powder Flow Of Oat Branmentioning

confidence: 99%

Effects of Steaming, Microwaving, and Hot-Air Drying on the Physicochemical Properties and Storage Stability of Oat Bran

Bai

Zhang

et al. 2021

Journal of Food Quality

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Oat bran is a nutrient-dense, resource-rich byproduct that is produced from oat milling. Oxidative deterioration is the main reason that limits the utilisation of oat bran. Thus, improving the storage stability of oat bran has become an urgent requirement. This study aimed to investigate the inhibition of oat bran deterioration via steaming, microwaving, and hot-air drying treatments and the effects of these methods on oat bran physicochemical properties and storage stability. Results indicated that, after the three heating treatments, the solubility of oat bran increased and the powder fluidity showed no significant change ( P < 0.05 ). Steam-treated oat bran demonstrated increased initial gelatinisation temperature, peak temperature, and enthalpy, significantly reduced peak viscosity, trough viscosity, breakdown value, final viscosity, and setback value, and significantly improved thermal stability ( P < 0.05 ). During accelerated storage, oat bran samples subjected to the three heat treatments showed increased sensory scores and L ∗ , a ∗ , and b ∗ values, whereas due to the decrease of lipase activity in oat bran, their fatty acid values and malondialdehyde content increased slowly and were always lower than those of unprocessed oat bran. All three heat treatments could improve the storage stability and the quality deterioration of oat bran during storage due to oil oxidation. Steaming had the most significant effect.

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“…Increasing inlet temperature and MD concentration significantly (p<0.05) increased the solubility of the spray dried powders. High inlet temperatures usually lead to higher moisture gradient, which in turn increases the particles' solubility (Cao et al, 2020). Presence of simple sugars in MD might have contributed to the high solubility of the developed powders.…”

Section: Quality Attributes Of the Powder Obtained At The Predicted O...mentioning

confidence: 99%

Whey Fortified Ready-to-Reconstitute Elephant Apple (Dillenia Indica) Juice Powder: Methodical Optimization, Micro-Structural and in Vitro Digestion Analyses

Borah

Boruah

Islam

et al. 2022

jftr

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Elephant apple fruit, though bestowed with multifarious medicinal properties and available in many Asian countries, has no known commercial processed product due to its tough fibrous calyces, highly astringent juice and brown discolouration. In this study, the juice was blended with concentrated whey in different proportions (v/v) for assessing organoleptic acceptability. Principal Component Analysis of the sensory scores and subsequent evaluation of blends’ antioxidant activity revealed the superiority of 1:1 (v/v) admixture over other counterparts. Further, study focussed on optimization of process variables (maltodextrin concentration and inlet temperature of spray dryer) for recuperating beverage powder from the juice-whey blend (1:1 v/v). Developed powders presented different surface morphologies (wrinkled/shrunk/ellipsoidal/fused particles having 2-30 µm diameters), and were organoleptically favourable with good yield (63.33-88.33%), dispersibility (33.40-56.57%), moderate antioxidative potential (37.45-54.57%), improved sugar, protein and whiteness index. In-vitro digestion release of protein and antioxidant activity from the optimized powder showed increasing trend with time, unlike those of fresh juice and juice-whey blend (1:1 v/v). Thus, ready-to-reconstitute juice powder(s) with appreciable features was developed from an underutilized fruit using methodical statistical approaches, and the resultant product was found to provide protracted release of protein and antioxidants during simulated digestion.

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Effect of inlet temperature on the physicochemical properties of spray‐dried seed‐watermelon seed protein powder

Cited by 16 publications

References 41 publications

Quality Evaluation in the Utilization of Watermelon Seed Protein for Chocolate Manufacturing

Quality Evaluation in the Utilization of Watermelon Seed Protein for Chocolate Manufacturing

Effects of Steaming, Microwaving, and Hot-Air Drying on the Physicochemical Properties and Storage Stability of Oat Bran

Whey Fortified Ready-to-Reconstitute Elephant Apple (Dillenia Indica) Juice Powder: Methodical Optimization, Micro-Structural and in Vitro Digestion Analyses

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