Effect of spray drying on the sensory and physical properties of hydrolysed casein using gum arabic as the carrier
Suedemborg Franco Subtil,Glaucia Aguiar Rocha-Selmi,Marcelo Thomazini,Marco Antonio Trindade,Flavia Maria Netto,Carmen Silvia Fávaro-Trindade +5 more
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The sensory tests showed that the spray drying process using gum Arabic as the carrier was efficient in attenuating or masking the bitter taste of the hydrolysed casein.Abstract:
This study was aimed at spray drying hydrolysed casein using gum Arabic as the carrier agent, in order to decrease the bitter taste. Three formulations with differing proportions of hydrolysed casein: gum Arabic (10:90, 20:80 and 30:70) were prepared and characterized. They were evaluated for their moisture content, water activity, hygroscopicity, dispersibility in water and in oil, particle size and distribution, particle morphology, thermal behaviour (DSC) and bitter taste by a trained sensory panel using a paired-comparison test (free samples vs. spray dried samples). The proportion of hydrolysed casein did not affect the morphology of the microspheres. The spray drying process increased product stability and modified the dissolution time, but had no effect on the ability of the material to dissolve in either water or oil. The sensory tests showed that the spray drying process using gum Arabic as the carrier was efficient in attenuating or masking the bitter taste of the hydrolysed casein.read more
Citations
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References
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Journal ArticleDOI
Production and Properties of Spray‐dried Amaranthus Betacyanin Pigments
Yi-Zhong Cai,Harold Corke +1 more
TL;DR: Amaranthus betacyanin extracts were spray-dried using a range of maltodextrins and starches as carrier and coating agents at 5 inlet/outlet air temperatures and 4 feed solid contents.
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Recent advances in drying and dehydration of fruits and vegetables: a review
Vidya Sagar,P. Suresh Kumar +1 more
TL;DR: Among the technologies osmotic dehydration, vacuum drying, freeze drying, superheated steam drying, heat pump drying and spray drying have great scope for the production of quality dried products and powders.
Journal ArticleDOI
Gelatin alternatives for the food industry: recent developments, challenges and prospects
Alias A. Karim,Rajeev Bhat +1 more
TL;DR: Gelatin replacement has been a major issue in recent years due to the emerging and lucrative vegetarian, halal and kosher markets as discussed by the authors, with the emergence of bovine spongiform encephalopathy (BSE) in the 1980s.