Spray drying of soymilk: evaluation of process yield and product quality

Olmos, Bruna Delamain Fernandez; Penha, Camila Benedetti; Kurozawa, Louise Emy

doi:10.4995/ids2018.2018.7405

Cited by 1 publication

(1 citation statement)

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“…The images showed that PEF processing reduced the particle size and uniformity. Finally, SEM has also been utilized to characterize the microstructure of powders produced by spray drying soymilk (Olmos et al, 2018).…”

Section: Practical Examples Of Utilizationmentioning

confidence: 99%

Standardized methods for testing the quality attributes of plant‐based foods: Milk and cream alternatives

Großmann

Kinchla

Nolden

et al. 2021

Comp Rev Food Sci Food Safe

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The food industry is creating a diverse range of plant‐based alternatives to dairy products, such as milks, creams, yogurts, and cheeses due to the increasing demand from consumers for more sustainable, healthy, and ethical products. These dairy alternatives are often designed to mimic the desirable physicochemical, functional, and sensory properties of real dairy products, such as their appearance, texture, mouthfeel, flavor, and shelf‐life. At present, there is a lack of systematic testing methods to characterize the properties of plant‐based dairy alternatives. The purpose of this review is to critically evaluate existing methods and recommend a series of standardized tests that could be used to quantify the properties of fluid plant‐based milk alternatives (milk and cream). These methods could then be used to facilitate the design of milk alternatives with somewhat similar attributes as real dairy milk by comparing their properties under standardized conditions. Moreover, they could be used to facilitate comparison of the properties of milk alternatives developed in different laboratories.

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Section: Practical Examples Of Utilizationmentioning

confidence: 99%