The influence of sodium caseinate on the physical properties of spray-dried honey

被引:41
作者
Samborska, Katarzyna [1 ]
Langa, Elwira [1 ]
Kaminska-Dworznicka, Anna [1 ]
Witrowa-Rajchert, Dorota [1 ]
机构
[1] Warsaw Univ Life Sci WULS SGGW, Fac Food Sci, PL-02776 Warsaw, Poland
关键词
bulk density; particle size distribution; powder recovery; GLASS-TRANSITION TEMPERATURE; SUGAR-RICH FOODS; PHYSICOCHEMICAL PROPERTIES; JUICE POWDER; DRY HONEY; MICROENCAPSULATION; AGGLOMERATION; MALTODEXTRIN; OPTIMIZATION; FLOWABILITY;
D O I
10.1111/ijfs.12629
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The aim of this work was to spray dry honey (rape and buckwheat varieties) with Arabic gum (AG) as a carrier alone or in combination with sodium caseinate (1% and 2% w/w NaCas) as a drying aid. Powder recovery ranged from 66.2 +/- 0.7% to 75.8 +/- 4.9%, and the values were significantly higher for samples containing NaCas. Powders were characterised by good flowability, the addition of NaCas had positive impact on this factor. However, the hygroscopicity of protein-containing powders was higher, especially at 2% w/w of NaCas. Powders hygroscopicity was related to particle size: AG powder of the smallest particle size was the most hygroscopic, while the particle size did not affected flowability, which was strongly related to the feed solution composition. Based on the obtained results, it was concluded that the addition of 1% w/w of NaCas as a drying aid during buckwheat and rape honey spray drying with Arabic gum as a carrier is favourable, while the further increase of protein content does not give additional benefits.
引用
收藏
页码:256 / 262
页数:7
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