Morphological descriptors and colour as a tool to better understand rehydration properties of dairy powders

Gaiani, Claire; Boyanova, Petya; Hussain, Raza; Pazos, I. Murrieta; Karam, Marie Céleste; Burgain, Jennifer; Scher, Joël

doi:10.1016/j.idairyj.2011.02.009

Cited by 64 publications

(23 citation statements)

References 20 publications

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“…These two contradictory findings could be related to the different rehydration properties of the two dairy powders. In fact, MCs are well known for their slow total rehydration process and more particularly their slow dispersion into water (Gaiani et al, ) and into other ionic environments (Hussain et al, ). In contrast, the rehydration of whey protein powders is well known to be quicker and easier (Vasbinder et al, ).…”

Section: Resultsmentioning

confidence: 99%

“…Analyses were performed using the QICPIC™ (Sympatec GmbH, Germany) equipped with a powerful disperser (LIXELL™, Sympatec) and a camera allowing thus a dynamic image analysis. This equipment is particularly appropriate for powders in suspension (Gaiani et al, ; Karam et al, ). For each measure, 0.4 g of powder was dispersed in 100 ml of milk base preparation.…”

Section: Methodsmentioning

confidence: 99%

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Effect of whey powder rehydration and dry-denaturation state on acid milk gels characteristics

Karam

Hosri

Hussain

et al. 2017

Journal of Food Processing and Preservation

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Protein enrichment of the milk base as well as heat treatment are two inevitable practices in yogurt formulation. In this study, the native and denatured whey protein isolates (WPI) powders by dryheating were studied to elucidate their rehydration mechanism and the potential effect of drydenaturation on acid gel formation. The added native or denatured WPI powders were allowed to rehydrate into the milk bases at various time ranges (5, 180, 300, 480, 900, and 1,440 min). Rehydration kinetic of these powders was monitored by tracking particles size variation via the Qicpic granulo-morphometer. WPI rehydration into the milk base turned to be a quick two-step process.While rehydration condition seems not to affect the gel characteristics while, dry denaturation from its parts appears to delay onset of gelation and weakness the acid-gel elasticity. Practical applicationsCommercial preparation of yogurt involves different processing steps. Among them, protein fortification of the milk base as well as heat treatment appears as crucial steps that attribute towards the change in textural properties. Rehydration of the added powder is realized by the industry before applying the corresponding heat treatment, permitting thus to limit grainy texture.Throughout heating in the milk base whey protein isolates are denatured resulting thus in increased firmness. These aspects are of high significance in the preparation of dairy products, that is, different type of set and stirred yogurts, and this study shows that whey protein fortification is beneficial in their native form rather than in a dry-denatured form. On the other hand, their rehydration mechanism appears to be so fast, requiring few seconds permitting thus to limit the industrial usual time of rehydration (of 3 hr) before further treatment. K E Y W O R D Sacid-gel, dry denaturation, rehydration kinetic, whey protein isolates

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Effect of whey powder rehydration and dry-denaturation state on acid milk gels characteristics

Karam

Hosri

Hussain

et al. 2017

Journal of Food Processing and Preservation

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“…For example, protein powders normally show poor re-hydration and dispersibility characteristics compared with skim and whole milk powders [9,10,11].…”

Section: Using Particle Size As a Proxy Measurement For Dispersionmentioning

confidence: 99%

“…However, when a single type of product is considered, the next dominating factor driving dispersibility performance is the particle size [5,11,7,8].…”

Section: Using Particle Size As a Proxy Measurement For Dispersionmentioning

confidence: 99%

Rapid particle size measurements used as a proxy to control instant whole milk powder dispersibility

Boiarkina

Depree

et al. 2016

Dairy Sci. & Technol.

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Dispersibility is a key quality variable for instant whole milk powder (IWMP) measured manually using a complex and laborious dissolution method. This is thus normally carried out post production at industrial dryers. However, this means there is no immediate feedback so the functional quality cannot be controlled in real-time.This work proposes the idea of applying a simpler, surrogate measurement that can be implemented in the plant in order to have useful real-time information regarding the quality of the product being produced. This we term is a proxy measurement.The functional property dispersibility was used as a case study, with particle size being investigated as a proxy at an industrial IWMP plant. It was found that particle sizing could be used to provide useful information regarding the powder, with the proxy measurement being able to predict in-specification powder 97 % of the time.Although the test was not as effective for predicting out-of-specification results, with a false-positive rate of 50 %, the fact that out-of-specification events are rare in the industry setting means that the overall proxy measurement is still between 78-87 % accurate, and thus useful for predicting the dispersibility quality of the IWMP. Furthermore, these proxy measurements can then be combined with on-line plant information using multivariate techniques to further improve their accuracy * Preprint to Dairy Science & Technology, August, 2016, DOI 10.1007 1 and understand how the quality can be controlled by changing the plant processing conditions.

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“…The scientific and technical literature states that in case of critical violations of storage conditions, various degradation processes can occur in milk powder, causing changes in the composition and properties of the product, including defects detected organoleptically (Westergaard, 2004). For example, the most frequently occurring defects are the formation of lumps (physical defect); changes in color or reduction of solubility (chemical defect); the emergence of rancid, unclean, or stale flavor or odors (chemical, biochemical, and microbiological defects); and others (Stapelfeldt et al, 1997;Thomsen et al, 2005b;Al Mahdi et al, 2006;Rozycki et al, 2007;Semeniuc et al, 2008;Gaiani et al, 2011;Szulc et al, 2016). Degradation processes initiated during transport or storage of milk powder can be identified during storage of the processed product (Lipatov and Tarasov, 1985;Isleten and Karagul-Yuceer, 2006;Petrov et al, 2010;Galstyan et al, 2016b;Petrov et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Effects of critical fluctuations of storage temperature on the quality of dry dairy product

Galstyan

Петров

Илларионова

et al. 2019

Journal of Dairy Science

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Whole milk powder (WMP) is a universal raw material component that can overcome the problem of seasonality of raw milk. It can be used to provide highnutritional products to remote areas experiencing a raw milk shortage. Its long shelf life depends on the conditions of storage and transportation, which are recommended to be carried out in a range from 0 to 10°C. At higher temperatures, the quality of WMP deteriorates because of a substantial increase in the degradation of fat and protein fractions. A range of low negative temperatures for storage have not been systematically investigated. Previous studies have shown that freezing WMP results in protein denaturation, crystallization of lactose, and extraction of free fat, all of which reduce the quality characteristics of the product, including deterioration of solubility, quick rancidification, and microbiological changes. However, these previous studies did not simulate the possible situations of transportation and storage of milk powder at low negative temperatures that occur in practice. Given the volume of transportation, distances and climatic characteristics of transportation routes play an important role in WMP preservation. In this study, we simulated storage and transport of WMP at −20°C. The samples were periodically thawed to 10 and 20°C and examined for physicochemical, functional-technological, thermodynamic, microbiological, and organoleptic parameters. Based on our results, storage of WMP at −20°C for 40 d did not have a significant effect on its qualitative characteristics. We observed some compaction of product structure and clustering or clumping, which was reversible by slight mechanical impact. Artificial contamination of the packaging surface with yeast and molds, followed by thawing of the samples, indicated the absence of the contaminants, which was explained by possible redistribution of moisture in the system.

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Morphological descriptors and colour as a tool to better understand rehydration properties of dairy powders

Cited by 64 publications

References 20 publications

Effect of whey powder rehydration and dry-denaturation state on acid milk gels characteristics

Effect of whey powder rehydration and dry-denaturation state on acid milk gels characteristics

Rapid particle size measurements used as a proxy to control instant whole milk powder dispersibility

Effects of critical fluctuations of storage temperature on the quality of dry dairy product

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