The comparison of the spray-drying and freeze-drying techniques for camel milk: a review

Tastemirova, U. U.; Ciproviča, I.; Shingisov, Azaret

doi:10.22616/rrd.26.2020.015

Cited by 6 publications

(8 citation statements)

References 8 publications

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“…The content of dry matter in the investigated camel milk during the determination was 13%. This value is a normal in comparing to the known data (Tastemirova et al, 2020). And the moisture content of camel milk after drying was determined, and this indicator was 3.5%.…”

Section: Methodology Of Camel Milk Drying and Reconstitution From Pow...mentioning

confidence: 87%

“…To determine vitamin A, GOST R54635-2011 was used (Method for determining the mass fraction of vitamin A in the form of retinol, retinol acetate, retinol palmitate by using High Performance Liquid Chromatography (Trineyeva et al, 2017). The recent studies show that the content of vitamins in camel milk depends on the season of the year, breed, age, conditions of keeping animals and the chosen drying method (Shingisov et al, 2014;Tastemirova et al, 2020). The chromatograms are shown in Figure 5 and Figure 6.…”

Section: Vitamins Compositionmentioning

confidence: 97%

“…Currently, among the researchers engaged in the drying processes, there is absent a consensus on the application of the lower limit of the sublimation temperature. For example, to preserve the initial content of the milk, the lower limit of the sublimation temperature in the sublimation chamber has been recommended in the range of since minus T = -20 0 C until minus T = -40 0 C (Tastemirova et al, 2020).…”

Section: Impact Of Vacuum Freeze-drying On the Reconstituted Camel Mi...mentioning

confidence: 99%

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Impact of vacuum freeze-drying on the reconstituted camel milk composition

et al. 2022

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In the dairy technology, for the preserving of initial nutritional properties of whole milk commonly a vacuum freeze-drying approach is used. However, a significant impact on the quality indicators of the resulting products within vacuum freeze-drying has a temperature of the product sublimation in the freeze-drying chamber. From the point of view of energy savings and maximum preservation of the initial qualities, the optimal sublimation temperature value is recommended at the t = -15 °C within vacuum freeze-drying process. The physicochemical indicators of whole and reconstituted camel milk have similar values within acceptable limits. Nevertheless, partial denaturation of amino acids that leading to the decreasing in the content of low molecular weight protein fractions and for the increasing of protein fractions with higher molecular weight are occurred. Thermolabile whey protein compounds, such as Albumin and Globulin fractions are especially susceptible to denaturation changes, due to the hydration membrane of proteins present on the surface is destroyed, leading to minor changes in the amino acid composition.

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Section: Methodology Of Camel Milk Drying and Reconstitution From Pow...mentioning

confidence: 87%

Section: Vitamins Compositionmentioning

confidence: 97%

Section: Impact Of Vacuum Freeze-drying On the Reconstituted Camel Mi...mentioning

confidence: 99%

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Impact of vacuum freeze-drying on the reconstituted camel milk composition

et al. 2022

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“…To determine vitamin A, GOST R54635-2011 was used (Methodology for determining the mass fraction of vitamin A in the form of retinol, retinol acetate, retinol palmitate by high-performance liquid chromatography. Recent studies show that the vitamin content in camel milk depends on the season of the year, breed, age, animal conditions and the chosen drying method [18] in Fig. 5, 6.…”

Section: Results Of a Study Of The Mineral And Vitamin Composition Of...mentioning

confidence: 99%

Identifying of the effect of the combined extract on the quality indicators of a fermented milk product from reconstituted camel milk

Tastemirova,

Mukhtarkhanova,

Shingisov

et al. 2023

EEJET

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The objects of the study are a fermented milk product made on the basis of reconstituted camel milk, and a fermented milk product made on the basis of reconstituted camel milk, enriched with a combined extract. The manufactured product must satisfy the body's needs for vitamins and minerals necessary for the normal development of the body. However, the nutritional composition of fermented milk drinks prepared from reconstituted camel milk depends on the choice of plant material for the added extract. The influence of the combined extract on the quality indicators of fermented milk product was studied. Under the influence of the combined extract, the protein content in the experimental sample of the fermented milk product increases by 3.96 %, and the fat content by 10.0 % compared to the fermented milk product without the addition of the combined extract. Analysis of the chemical composition and nutritional value of the developed fermented milk drink shows that it contains (in mg/100 g) minerals that were absent in the undiluted drink: magnesium – 1.12; copper – 0.044; vitamins: pantothenic acid – 0.437; nicotinic acid – 0.203; riboflavin – 0.033; vitamin E – 2.16. In addition, it has an increased content of potassium, zinc, sodium, iron, calcium; vitamins B1, B6, C, A; as well as the content of flavonoids, polyphenols and catechins. This gives it certain antioxidant properties. The results obtained indicate an increase in the biological value and additional functional properties of fortified reconstituted camel milk. It has been established that the enrichment of reconstituted milk with a combined extract makes it possible to create a product that contributes to the organization of adequate nutrition for people and will be in demand in the food market

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“…This approach allows for the microbiological stability and long shelf life of products due to low moisture content (<2%), short reconstitution (rehydration) time due to the retention of the material's structure (low drying shrinkage), low weight, high recovery of volatiles and nutrients, and high viability and bioactivity level [10][11][12][13][14][15][16][17][18]. However, freeze-drying is not widely used in the production of common powdered dairy products due to high production costs compared to other drying methods [10,13,16,18,19]. In the case of the production of special-nutrition or health-promoting products based on milk with unique properties, freeze-drying is the most appropriate process.…”

Section: Introductionmentioning

confidence: 99%

Foaming and Other Functional Properties of Freeze-Dried Mare’s Milk

Cais‐Sokolińska

Teichert

Gawałek

2023

Foods

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The aim of this study was to evaluate the effect of the freeze-drying process on the preservation of mare’s milk. This was achieved through the characterization of the functional properties of reconstituted freeze-dried mare’s milk. The chemical composition, bulk density, foam capacity, and ability to form emulsions of the atherogenic, thrombogenic, and hypercholesterolemic fatty acid index were investigated. The freeze-drying process did not change the proportion of the milk components in the dry matter. The moisture content of the freeze-dried mare’s milk was 10.3 g/kg and the bulk was below 0.1 g/mL. The foaming capacity was 111.3%; hence, the foaming capacity of the milk was very poor. The oil binding capacity was 2.19 g/g of protein. The freeze-drying process improves the binding degree and retention of oil by milk proteins, but produced foam was unstable, short-lived, and lacked the ability to retain air fractions. The atherogenic index and thrombogenic index values calculated for reconstituted milk were 1.02 and 0.53, respectively. The hypercholesterolemia fatty acid index was 25.01.

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The comparison of the spray-drying and freeze-drying techniques for camel milk: a review

Cited by 6 publications

References 8 publications

Impact of vacuum freeze-drying on the reconstituted camel milk composition

Impact of vacuum freeze-drying on the reconstituted camel milk composition

Identifying of the effect of the combined extract on the quality indicators of a fermented milk product from reconstituted camel milk

Foaming and Other Functional Properties of Freeze-Dried Mare’s Milk

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