Spray drying and characterization of lactose-free goat milk

被引：19

作者：

Queiroz, Elza Sales ^{[1
]}

Lopes Rezende, Ana Luiza ^{[1
]}

Perrone, Italo Tuler ^{[1
]}

Francisquini, Julia D'Almeida ^{[2
]}

de Carvalho, Antonio Fernandes ^{[2
]}

Germano Alves, Natalia Maria ^{[3
]}

Cappa de Oliveira, Luiz Fernando ^{[3
]}

Stephani, Rodrigo ^{[3
]}

机构：

[1] Fed Univ Juiz de Fora UFJF, Dept Pharmaceut Sci, BR-36036330 Juiz De Fora, MG, Brazil

[2] Fed Univ Vicosa UFV, Dept Food Technol, BR-36570900 Vicosa, MG, Brazil

[3] Fed Univ Juiz de Fora UFJF, Dept Chem, Jose Lourenco Kelmer St,Campus Univ, BR-36036330 Juiz De Fora, MG, Brazil

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2021年 / 147卷

关键词：

Maltodextrin; Drying; Goat milk; Hydrolysis; Raman spectroscopy; PHYSICOCHEMICAL PROPERTIES; RAMAN-SPECTROSCOPY; POWDER; COMPONENTS; TEMPERATURE; STABILITY; QUALITY; STORAGE;

D O I：

10.1016/j.lwt.2021.111516

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Drying of hydrolyzed milk is a technological challenge because goat milk powder with hydrolyzed lactose is a new product and there are few reports in literature. This study sought to characterize goat milk powder with and without lactose hydrolysis and with or without added maltodextrin, by analyzing the physical-chemical characteristics of the products after drying and under different storage conditions. Drying resulted in homogeneous powders in relation to dispersion, solubility and morphology. The variation in moisture during storage influenced crystallization of the powders; and the increase in storage temperature was decisive with regards to browning and formation of free hydroxymethylfurfural.

引用

页数：9

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