Effect of maltodextrin and inulin addition on the dairy-based powders properties

被引：2

作者：

Silva, Cleuber Raimundo ^{[1
]}

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

Stephani, Rodrigo ^{[3
]}

de Carvalho, Antonio Fernandes ^{[1
]}

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

Perrone, Italo Tuler ^{[2
,4
]}

机构：

[1] Univ Fed Vicosa, Dept Food Technol, Vicosa, Brazil

[2] Univ Fed Juiz de Fora, Pharm Fac, Juiz De Fora, Brazil

[3] Univ Fed Juiz de Fora, Chem Dept, Juiz De Fora, Brazil

[4] Univ Fed Juiz de Fora, Pharm Fac, Campus Univ,Rua Jose Lourenco Kelmer s-n, BR-36036900 Juiz De Fora, MG, Brazil

来源：

DRYING TECHNOLOGY | 2024年 / 42卷 / 04期

关键词：

Dairy powders; glass transition temperatures; particle size distribution; Raman spectra; spray drying; RAMAN-SPECTROSCOPY; MILK POWDERS; LYSINE LOSS; FT-RAMAN; LACTOSE; PROTEIN; IMPACT;

D O I：

10.1080/07373937.2023.2294352

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Dairy-based powders produced from the combination of concentrated milk, whey, and maltodextrin (main constituents) were used as ingredients during infant formula production. The relation between the composition of each treatment and physicochemical properties of the powders were evaluated. In work, dairy-based powders were obtained by a mixture of concentrated milk and whey. Increasing the ratio whey/milk in the mixture before drying increases the concentration of lactose into dairy based powders and reduces total protein and fat content. Besides, the addition of maltodextrin and inulin reduced powder agglomeration increased the average hydrodynamic diameter of the particles, and the theoretical glass transition temperature, exhibited strong spectral contributions to Raman spectroscopy. It was possible to infer changes in the bands by Raman spectroscopy between the formulated products, the main changes were related to the presence of lactose, maltodextrin, and inulin. Inulin is a better option than maltodextrin for drying dairy-based powders mainly because of its nutritional benefits.

引用

页码：612 / 621

页数：10

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