Effect of operating parameters on the surface and physico-chemical properties of spray-dried camel milk powders

Habtegebriel, Haileeyesus; Dintwa, E.; Wawire, Michael; Sila, Daniel N.; Seifu, Eyassu

doi:10.1016/j.fbp.2018.09.010

Cited by 42 publications

(28 citation statements)

References 25 publications

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“…The present yield values were similar to the previous specification limit, ranging from 73% to 77%. These results were higher than those reported by other authors using multiple carriers, including maltodextrin, when spray drying soy milk (18%–50%), camel milk (20%–36%), babassu coconut milk (21%–30%), avocado (22%–44%), pequi (30%–56%), açai (34%–56%), oregano essential oil (60%), or strawberry flower (60%–66%); but they were lower than those reported in milk (69%–85%), grapefruit (85%), and camel milk (88%) . The differences in yield might be due to two main factors: (i) the initial properties of the raw materials and (ii) the spray‐drying conditions .…”

Section: Resultscontrasting

confidence: 65%

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Spray drying and storage of probiotic‐enriched almond milk: probiotic survival and physicochemical properties

et al. 2020

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BACKGROUND The combination of the nutritional profile of almond milk with the benefits of probiotic bacteria is an interesting development to meet the demand for sustainable and health‐promoting food. Almond milk inoculated with probiotic Lactobacillus plantarum (ATCC8014) was spray dried and the almond, its milk, and powders were characterized physicochemically. Samples were characterized in terms of bacterial survival before and after atomization. Bacterial viability and total fatty acid changes were studied during 8 months’ storage at 4 and 22 °C. RESULTS Results showed adequate physicochemical properties and an optimal bacterial survival rate, maintaining almost the same values before and after the spray‐drying operation. A decrease was observed in the cell viability for samples stored at 4 °C. However, the cell count was maintained above the minimum level suggested (107 living cells) to allow potential probiotic functionality for 8 months. On the other hand, the count cell of powders stored at 22 °C was below the minimum level required after 6 months. The fatty acids profile was not significantly (P > 0.05) affected by storage time and temperature. CONCLUSION A new almond‐based‐product with probiotics was developed to meet consumer demands. Almond nutrients were recovered from almond milk powder and were found to be a good source of K and high in Mg and in monounsaturated fat. The viability of bacteria was assured during 8 months of storage at 4 °C and up to 6 months for samples stored at 22 °C. © 2020 Society of Chemical Industry

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Section: Resultscontrasting

confidence: 65%

“…Bulk density can be influenced by nature of raw material, fat content, and spraying conditions. An increase in Bd has been reported for skimmed milk (due to the total solids increase) dried at high temperatures . Particle density and porosity were the only parameters significantly affected by the spray‐drying temperatures.…”

Section: Resultsmentioning

confidence: 85%

Spray drying and storage of probiotic‐enriched almond milk: probiotic survival and physicochemical properties

et al. 2020

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“…Similar observations were previously reported by Habtegebriel et al. (2018) and Zouari, Mtibaa, et al. (2020).…”

Section: Resultssupporting

confidence: 92%

“…Recent studies on camel milk powder have been focused on its particle structure and surface composition (Zouari, Schuck et al., 2020), as well as its behavior during drying (Habtegebriel, Edward, Wawire, Sila, & Seifu, 2018; Zouari et al., 2019; Zouari, Mtibaa et al., 2020) and its physicochemical changes upon storage (Ho et al., 2019; Zouari, Briard‐Bion et al., 2020). However, none of these explained the practical conditions to use skimmed or whole‐fat camel milk powder in future applications.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical, techno‐functional, and fat melting properties of spray‐dried camel and bovine milk powders

Zouari

Lajnaf

Lopez

et al. 2020

Journal of Food Science

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In this study, three skimmed and one whole‐fat spray‐dried camel milk powders were produced and their characteristics were compared to those of bovine milk powders. The physicochemical analysis of the produced powders indicated that camel milk powders (whether skimmed or not) presented higher ash and whey protein contents as compared to those of bovine milk powders. Our results indicated that the investigated camel and bovine milk powders exhibited a high solubility index (>99%) with poor dispersibility and wettability indexes due to their small particles size (d50 ≤ 12 µm) and their narrow size distribution (span ≤ 2). In addition, although camel and bovine milk powders presented the same total fat content, lower free fat content was measured for camel milk powders. Besides, the whey protein nitrogen index and the SDS‐PAGE electrophoresis underlined that camel and bovine milk proteins remained intact after drying with low denaturation extent. It is worth noticed that camel milk proteins were less denaturized due to the absence of the heat‐sensitive β‐lactoglobulin in camel milk. Moreover, the low denaturation extent participated in the enhancing of the foaming capacity and stability of camel and bovine milk powders. Finally, the calorimetric analysis showed that higher fat melting temperatures were recorded in whole‐fat camel milk powder and in their anhydrous form as compared to those of bovine milk.Practical ApplicationCamel milk powder is an emerging non‐bovine dairy product. Understanding its rehydration ability and evaluating the impact of spray drying on its protein quality are promising approaches to obtain high‐quality camel milk powder with high reconstitution ability. Findings of this study indicated that spray drying is a suitable technique to produce highly soluble camel milk powders with low denaturation extent. These results will benefit the research and development department of food industry (especially those producing camel milk powder) as well as the direct consumers.

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“…Entretanto, quando há um aumento da concentração em uma mesma temperatura, a densidade também aumenta, pois pode estar diretamente relacionada com o aumento no teor de sólidos totais na amostra(Castilhos et al, 2017). Para leite em pós de vaca e de camelo, foi observado comportamento semelhante em que a densidade aumentou com a desnatação (remoção da gordura do leite), aumentando o nível total de sólidos do leite(Habtegebriel et al, 2018). Figura 1.…”

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Desenvolvimento de um Modelo Matemático para determinação do calor específico de soluções de leite/sacarose em função da temperatura e da concentração

Evangelista¹,

Martins²,

Tomasello³

et al. 2020

Processos Químicos E Biotecnológicos – Volume 4

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Effect of operating parameters on the surface and physico-chemical properties of spray-dried camel milk powders

Cited by 42 publications

References 25 publications

Spray drying and storage of probiotic‐enriched almond milk: probiotic survival and physicochemical properties

Spray drying and storage of probiotic‐enriched almond milk: probiotic survival and physicochemical properties

Physicochemical, techno‐functional, and fat melting properties of spray‐dried camel and bovine milk powders

Desenvolvimento de um Modelo Matemático para determinação do calor específico de soluções de leite/sacarose em função da temperatura e da concentração

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