Moisture Sorption Isotherms and Storage Stability of Spray-Dried Yogurt Powder

Koç, Banu; Yılmazer, Melike Sakin; Balkir, Pınar; Kaymak‐Ertekin, Figen

doi:10.1080/07373937.2010.485083

Cited by 68 publications

(31 citation statements)

References 24 publications

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“…Statistical analysis showed that △E was significantly affected by storage condition. Nielsen et al (1997) and Koç et al (2010) also reported that the powdered milk gradually turned darker and yellower with increasing storage time.…”

Section: Resultsmentioning

confidence: 88%

“…The rate of oxidation during storage is mostly affected by composition of fatty acids, degree of unsaturated fatty acids, presence of antioxidants, and process and storage conditions such as temperature, relative humidity, and light exposure (Tehrany and Sonneveld 2010). The TBA value has been used as a measurement of the formation of secondary lipid oxidation products by some authors (Koç et al 2010), e.g. carbonyls, which are responsible for the sensory impact of lipid oxidation.…”

Section: Resultsmentioning

confidence: 99%

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Shelf life and storage stability of spray-dried bovine colostrum powders under different storage conditions

Zheng

2013

J Food Sci Technol

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Spray dried bovine colostrum (SDBC) powders were packaged in aluminium-laminated polyethylene (ALPE) and polyethylene terephthalate (PET) pouches and then stored under different conditions (25°C and 50 % relative humidity (RH), 4°C and 40-70 % RH, 50°C and 20-50 % RH). The shelf life of SDBC powder was evaluated as 425.5 and 86.5-days in ALPE and PET pouches under 25°C and 50 % RH, respectively. The storage stability of SDBC powder in terms of quality parameters including thiobarbituric acid (TBA), hydroxymethyl furfural (HMF), colour change, moisture content and IgG concentration was studied in both packaging materials under different storage conditions. Results showed that ALPE pouches were more suitable for packaging SDBC powder than PET pouches and storage condition of 4°C and 40-70 % RH was relative suitable for keeping quality of SDBC powder. The glass transition concept was helpful for evaluating the chemical stability of SDBC powder during storage.

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Section: Resultsmentioning

confidence: 88%

Section: Resultsmentioning

confidence: 99%

Shelf life and storage stability of spray-dried bovine colostrum powders under different storage conditions

Zheng

2013

J Food Sci Technol

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“…It can be described as a crystalline, odourless and colourless powder, although white powders may be produced; the sweet taste is intense (Klug and von Rymon-Lipinsky 2011;Rowe et al 2003).…”

Section: Sweetenersmentioning

confidence: 99%

“…With reference to stability, potassium acesulfame is storable for many years without appreciable consequences, although high storage temperatures may cause decomposition after several months (Klug and von Rymon-Lipinsky 2011;Rowe et al 2003).…”

Section: Sweetenersmentioning

confidence: 99%

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Chemistry and Technology of Yoghurt Fermentation

Baglio¹

2014

SpringerBriefs in Molecular Science

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Assessing the effect of powder characteristics of infant milk on the compressibility of milk powder compression molding

Liu

Jiang

et al. 2023

Food Science & Nutrition

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Milk is an important food for children and the best source of nutrition for babies is breast milk. World Health Organization (WHO) recommends that infants be solely breastfed for the first 6 months of life. Even though it is not possible to generate the same product as breast milk, several attempts have been made to replicate the nutritional characteristics of breast milk for the normal growth of infants.Infant formulas (IF) are deemed as an effective substitute for breast milk and have been prepared to imitate the nutritional composition of breast milk and should meet the normal physical growth quality and adequate biological quality (Martin et al., 2016). IF powders are dehydrated emulsions consisting of proteins, fat, carbohydrate, vitamins, and minerals which are vital for the infant's nourishment in the absence of breast milk (Murphy et al., 2020). Complimentary follow-on (FO) formulas can be used as supplementary food when the infant grows, and solid foods are introduced. Several IF and FO powders are made with intact bovine proteins; however, specialized products also exist in it such as IF made with hydrolyzed caseins and whey proteins for infants showing adverse reactions to standard formulations (Maldonado et al., 1998).At present, infant formula basically exists in the form of powder, and the powder has been improved to a large extent in terms of quick solubility. But the following problems still exist in powder

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Moisture Sorption Isotherms and Storage Stability of Spray-Dried Yogurt Powder

Cited by 68 publications

References 24 publications

Shelf life and storage stability of spray-dried bovine colostrum powders under different storage conditions

Shelf life and storage stability of spray-dried bovine colostrum powders under different storage conditions

Chemistry and Technology of Yoghurt Fermentation

Assessing the effect of powder characteristics of infant milk on the compressibility of milk powder compression molding

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