The effects of different amounts of maltodextrin on the rheological behaviour and stability of white cheese emulsions, and the physical, microstructural, chemical and sensory properties of white cheese powders

Turk-Gul, Aylin; Urgu-Öztürk, Müge; Koca, Nurcan

doi:10.1016/j.idairyj.2022.105552

Cited by 11 publications

(3 citation statements)

References 37 publications

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“…The flowability of food powder defines the free flow behavior and is essential for storage, packaging, and delivery to consumer (Singh et al, 2021), and flowability was, in general, expressed in terms of the Hausner ratio and Carr index (Turk‐Gul et al, 2023). These properties also affect the reconstitution property of the product.…”

Section: Resultsmentioning

confidence: 99%

Characterization and storage stability of microencapsulated black jamun (Syzygium cumini) pulp extract via freeze drying

Sharma,

Dash,

Badwaik

et al. 2023

J Food Process Engineering

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In the present investigation, the black jamun extract was used to prepare microcapsules by freeze‐drying method with three different wall materials: maltodextrin, guar gum, and xanthan gum. The formed microcapsules were analyzed for different physicochemical properties. Moisture content and water activity were less than 6.50 g water/ 100 g and 0.38, respectively, indicating that the microbial activity can be restricted. The formed microcapsules were purple in color suggested by the positive values of color parameter “a”. The hygroscopicity, solubility, and degree of caking for the microcapsules were found to be in the range of 11.14–15.77 g/100 g, 70.12%–76.36%, and 22.31%–30.22%, respectively. The glass transition temperature was in the range of 88–135°C for the formed microcapsules. The encapsulation efficiency, total anthocyanin content, and antioxidant activity were higher for the maltodextrin‐based microcapsule that was found to be 71.88%, 6.01 C‐3‐G mg/g and 94.16% DPPH radical scavenging activity, respectively.Practical applicationBlack jamun (Syzygium cumini) is a rich source of anthocyanin which is unstable due to light, oxygen and temperature. Moreover the fruit also contain health beneficial substances that are unstable at normal conditions. Therefore, the encapsulation method can improve the stability of the compounds and improve the release of active component in the microcapsule in food. Microencapsulation provide barrier to temperature, light and pH. In food industry microcapsules containing agricultural produce extract can be used for the fortification of food products in enhancing the nutritive value of the product while processing.

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Section: Resultsmentioning

confidence: 99%

Characterization and storage stability of microencapsulated black jamun (Syzygium cumini) pulp extract via freeze drying

Sharma,

Dash,

Badwaik

et al. 2023

J Food Process Engineering

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“…Among the biopolymer supports consisting of plant, animal, and modified structures, sodium alginate, gum arabic, maltodextrin, and modified potato starch have a wide range of uses [21][22][23][24]. However, the effects of these additives during the freezedry process vary depending on the amount used, process parameters, and amorphous solid properties [25,26].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Physicochemical and Sensorial Quality of Nonconventional Olive-Enriched Snack with Biopolymer Barriers

Savaş

Demir

2023

Journal of Food Processing and Preservation

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The freeze-dried snack enriched with olives was produced with different biopolymer supports in order to improve the texture and high microencapsulation of olive biomolecules in the matrix for the first time. The effects of biopolymers used to increase storage stability in terms of desired texture properties on existing texture and sensory profile were evaluated. The healthy olive-enriched snack formulated with modified potato starch, maltodextrin, sodium alginate, and gum arabic was obtained using the freeze-dry technique with 20.93% drying efficiency. The smallest pore diameter and homogeneous porosity were obtained in the snack containing sodium alginate. The addition of maltodextrin resulted in larger pores and greater porosity. Large pores and random pore distribution are striking in the snack recipe without biopolymer. Large porosity and voids caused increased brittleness in the control sample without biopolymer. While the hardness increased in the sample containing sodium alginate, the fracturability remained lower than the other polymer supports. The fracturability value determined in the sample without polymers was determined to not be able to protect the integrity of the product during packaging and storage. The highest rehydration ability (7.85%) was obtained in the sample containing sodium alginate. Maltodextrin gave higher fracturability (10.552 mm) and the lowest hardness value (12.00 N) compared to other polymer supports at the concentration used. Maltodextrin gave the lowest astringency value in olive-enriched snacks. The lowest glass transition temperature (80.0°C) was obtained in the maltodextrin-added snack. The addition of sodium alginate delayed the onset of oxidation (OTs, 211°C). With the biopolymer supports used, functional and different taste snacks with nutritionally rich content were produced.

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“…The oxidative modification of maltodextrin is a key step in the preparation of ferric carboxymaltose, and sodium hypochlorite (NaClO) is typically used as an oxidizing agent in the literature [10,11]. Maltodextrin, as a hydrolysis product of starch, has a low molecular weight and solubility facilitate, which facilitates the preparation of products with a high degree of oxidation [12]. There are very few studies on the oxidation of maltodextrins, but in starch oxidation systems, hydrogen peroxide oxidizes starch more quickly than NaClO due to its stronger oxidizing properties [13].…”

Section: Introductionmentioning

confidence: 99%

Study of H2O2/Cu2+ Catalyzed Oxidation Process of Maltodextrin

et al. 2023

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In this study, oxidized maltodextrins with a high concentration of carboxyl groups were produced using CuSO4 as a catalyst and H2O2 as an eco-friendly oxidant. Infrared spectroscopy, proton-nuclear magnetic resonance spectroscopy, and thermogravimetric analysis were utilized to examine the structure and properties of oxidized maltodextrins. The reaction conditions were optimized in terms of oxidant content, catalyst content, temperature, pH, and reaction time. The prepared oxidized maltodextrin had a carboxyl group content of 105% under the conditions of 200% molar H2O2, 1% molar catalyst, 55 °C, initial pH = 9.7, and 2 h reaction time. In comparison to the commonly used sodium hypochlorite oxidation process, the carboxyl group content was increased by 58%.

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The effects of different amounts of maltodextrin on the rheological behaviour and stability of white cheese emulsions, and the physical, microstructural, chemical and sensory properties of white cheese powders

Cited by 11 publications

References 37 publications

Characterization and storage stability of microencapsulated black jamun (Syzygium cumini) pulp extract via freeze drying

Characterization and storage stability of microencapsulated black jamun (Syzygium cumini) pulp extract via freeze drying

Evaluation of Physicochemical and Sensorial Quality of Nonconventional Olive-Enriched Snack with Biopolymer Barriers

Study of H2O2/Cu2+ Catalyzed Oxidation Process of Maltodextrin

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