scholarly journals Effect of spray drying temperature differences on the gross nutritional composition and solubility and sinkability of goat milk powder

2019 ◽  
Vol 17 (2) ◽  
pp. 206-210
Author(s):  
Nurul’azah Mohd. Yaakub ◽  
Hana Mohd. Zainil ◽  
Lee Jian Xiang
Keyword(s):  
Physical Properties ◽  
Spray Drying ◽  
Air Temperature ◽  
Nutritional Value ◽  
Milk Powder ◽  
Goat Milk ◽  
Nutritional Composition ◽  
Saanen Goat ◽  
Drying Temperature ◽  
Dry Milk

Spray drying is a method of drying powder via microencapsulated from liquid rapidly with hot temperature in order to increase the shelf life. Hence, the objectives of the study are to investigate the effect of spray drying temperature on the nutritional composition and physical properties of dry milk powder of Saanen goat milk reared in Sandakan using maltodextrin as binder. The experiment tested the inlet air temperature variation from 140°C - 220°C with triplicates. The result was analyzed by a one-way analysis variance (ANOVA) using the Statistical Analysis System (SAS) version 9.4. The results showed that there are significant (p<0.05) effects of inlet air temperature on dry milk powder in term of its protein content, fat content, moisture content and the sinkability of the milk powder. Among all of the treatments, the most sinkable temperature was at 140°C. Overall, the control powder, T0 = 180°C, however, is still preferable as nutritional value (for both protein and fat) shown to be higher in this powder and have acceptable moisture and physical properties. The finding of this study can be modified as for further investigation to improve the quality of milk powder in term of its nutritional value and physical properties. J. Bangladesh Agril. Univ. 17(2): 206–210, June 2019

Physical properties of goat milk powder with soy lecithin added before spray drying

2011 ◽  
Vol 46 (3) ◽  
pp. 608-611 ◽  
Author(s):  
Carolina R. Fonseca ◽  
Milena S. G. Bento ◽  
Ednelí S. M. Quintero ◽  
Ana Lúcia Gabas ◽  
Carlos A. F. Oliveira
Keyword(s):  
Physical Properties ◽  
Spray Drying ◽  
Milk Powder ◽  
Goat Milk ◽  
Soy Lecithin

scholarly journals Physical Properties of Nonfat Dry Milk and Skim Milk Powder

2017 ◽  
Vol 12 (2) ◽  
pp. 149-154 ◽  
Author(s):  
A.K. Abdalla ◽  
K. Smith ◽  
J. Lucey
Keyword(s):  
Physical Properties ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Dry Milk ◽  
Nonfat Dry Milk

Effect of Spray Drying Air Temperature to the Changes of Properties of Skimmed Coconut Milk Powder

2020 ◽  
Author(s):  
Jaruwan Duangchuen ◽  
Siwalak Pathaveerat ◽  
Sirinad Noypitak ◽  
Phiraiwan Jermwongruttanachai
Keyword(s):  
Spray Drying ◽  
Air Temperature ◽  
Milk Powder ◽  
Coconut Milk

scholarly journals Retention capacity of maltodextrin antioxidants in cranberry juice by spray drying process

2019 ◽  
pp. 12-20
Author(s):  
María Zenaida Saavedra-Leos ◽  
Macrina Beatriz Silva-Cázares ◽  
María Cruz del Rocío Terrones-Gurrola ◽  
Cynthia Lizeth González-Trevizo
Keyword(s):  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
Spray Drying ◽  
Air Temperature ◽  
High Performance ◽  
Drying Process ◽  
Cranberry Juice ◽  
Retention Capacity ◽  
Drying Temperature ◽  
Dextrose Equivalent

A group of four maltodextrins with different degrees of dextrose equivalent (DE) was used as carriers for the spray drying of cranberry juice, with the objective of evaluating the effect of drying temperature, DE grade and concentration of maltodextrin on the performance of cranberry juice powder and the ability to retain antioxidants. For this purpose, the conditions of the spray drying process were: inlet air temperature: 170-210° C, maltodextrin type (Mc, M10, M20 and M40) and maltodextrin concentration: 10-30% w/w. The different powders obtained from the spray drying process were analyzed by high performance liquid chromatography (HPLC) for the quantification of antioxidants (resveratrol and quercetin). The analysis of the data was carried out from a design of D-Optimal experiments. The results of the analysis showed that the highest yield of cranberry juice powder is achieved by using 30% w/w of M10 at a drying temperature of 193 °C. Such conditions allowed a retention of antioxidants in the powder of 20% and 30% of resveratrol and quercetin, respectively.

scholarly journals Recent Insights Into Processing Approaches and Potential Health Benefits of Goat Milk and Its Products: A Review

2021 ◽  
Vol 8 ◽  
Author(s):  
Gulzar Ahmad Nayik ◽  
Yash D. Jagdale ◽  
Sailee A. Gaikwad ◽  
Anupama N. Devkatte ◽  
Aamir Hussain Dar ◽  
...  
Keyword(s):  
Health Benefits ◽  
Milk Powder ◽  
Goat Milk ◽  
Fermented Milk ◽  
Nutritional Composition ◽  
Bioactive Constituents ◽  
Potential Health ◽  
Diverse Range ◽  
Processing Technologies ◽  
Processing Techniques

Goat milk is considered to be a potential source of various macro- and micro-nutrients. It contains a good proportion of protein, fat, carbohydrates, and other nutritional components which help in promoting nutritional and desirable health benefits. Goat milk is considered to be superior in terms of numerous health benefits, and lower risk of allergy, when compared to the milk of other species. Several processing techniques such as pasteurization, ultrafiltration, microfiltration, and ultrasound have been employed to enhance the quality and shelf life of goat milk and its products. The diverse range of goat milk-based products such as yogurt, cheese, fermented milk, goat milk powder, and others are available in the market and are prepared by the intervention of advanced processing technologies. Goats raised in pasture-based feeding systems are shown to have a better milk nutritional composition than its counterpart. Goat milk contains potential bioactive components, which aids in the maintenance of the proper metabolism and functioning of the human body. This review gives insight into the key nutritional ingredients and bioactive constituents present in goat milk and their potential role in the development of various functional foods using different processing technologies. Goat milk could be considered as a significant option for milk consumption in infants, as compared to other milk available.

scholarly journals PENAMBAHAN ENKAPSULAN DALAM PROSES PEMBUATAN YOGHURT POWDER PROBIOTIK DENGAN METODE SPRAY DRYING

2020 ◽  
Vol 16 (2) ◽  
pp. 56
Author(s):  
Juniawati Sahib ◽  
NFN Miskiyah ◽  
Ayu Kusuma
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Protein Content ◽  
Spray Drying ◽  
Nutritional Value ◽  
Powder Processing ◽  
Goat Milk ◽  
Fat Content ◽  
Cow Milk ◽  
Cold Temperatures

<p><em>Yoghurt</em> merupakan salah satu produk olahan susu yang memiliki umur simpan yang relatif singkat yaitu 2-3 minggu pada suhu dingin.  Kondisi penyimpanan <em>yoghurt</em> pada suhu dingin membatasi distribusi <em>yoghurt</em>. Pengolahan <em>yoghurt powder</em> merupakan salah satu alternatif yang dilakukan untuk mempertahankan kualitas <em>yoghurt</em> selama proses distribusi dan penyimpanan.  Pengeringan <em>yoghurt</em> menggunakan metode spray drying dengan teknik enkapsulasi mampu menghasilkan <em>yoghurt powder</em> dengan karakteristik kimia dan mikrobiologi yang baik. Penelitian ini bertujuan untuk menentukan bahan pengkapsul terbaik yang dapat digunakan dalam pembuatan <em>yoghurt powder</em> susu sapi dan susu kambing. Hasil penelitian menunjukkan bahwa susu skim merupakan bahan enkapsulan yang paling baik dalam pembuatan <em>yoghurt powder</em> susu sapi dan susu kambing karena menghasilkan nilai gizi yang lebih tinggi dan dapat mempertahankan viabilitas bakteri asam laktat selama proses pengeringan. Nilai gizi <em>yoghurt powder</em> susu sapi kadar protein 24,25 %, kadar lemak  5,74% dan calcium 8,22 ppm. Nilai gizi <em>yoghurt</em> susu kambing kadar protein 26,89 %, kadar lemak  8,21 % dan calcium 9,60 ppm.  Penurunan total viabilitas bakteri asam laktat <em>yoghurt powder</em> dengan bahan enkapsulan susu skim lebih rendah dibandingkan dengan gum arab dan maltodekstrin. <em>Yoghurt powder</em> susu sapi mengandung total BAL sebesar 12,23 log CFU/g atau turun sekitar 4,01 log sedangkan <em>yoghurt powder</em> susu kambing mengandung total BAL 12,54 log CFU/g atau turun 4,5 log.</p><p> </p><p><strong>Encapsulation in yogurt powder processing with spray drying menthod</strong></p><p>Yogurt is one of dairy products with relatively short shelf life, 2-3 weeks in cold temperatures. Conditions for storing yogurt in cold temperatures limit the distribution of yogurt. Processing of yogurt powder is an alternative way to maintain the quality of yogurt during distribution and storage. Drying yoghurt using spray drying method with encapsulation technique is able to produce yogurt powder with good chemical and microbiological characterics. This study aims to determine the best encapsulating material that can be used in making cow milk yogurt powder and goat milk yogurt powder. The experiment was set up in compeletely randomized design with basic materials (cow milk and goat milk) and encapsulant (maltodextrin, arabic gum and skim) as treatments and repeated three times. The results showed that skim was the best encapsulant in making cow milk and goat milk yogurt powder because it produced higher nutritional value and could maintain the viability of lactic acid bacteria during the drying process. Nutritional value of cow milk yogurt are protein content 24.25%, fat content 5.74% and calcium 8.22 ppm. Nutritional value of goat milk yogurt are protein content 26.89%, fat content 8.21% and calcium 9.60 ppm. Decrease in total viability of lactic acid bacteria yogurt powder with skim lower than arab gum and meltodextrin. Cow milk yogurt powder contains total lactic acid bacteria 12.54 log CFU/g go or decrease 4.5 log.</p>

scholarly journals Production and nutritional composition of juice powder from oyster mushroom Pleurotus ostreatus (Jacq.) Kummer

2020 ◽  
Vol 10 (11) ◽  
pp. 482
Author(s):  
Lauretta Nwanneka Ofodile ◽  
Nwachukwu Viola A. Nicholas-Okpara ◽  
Emmanuel Ani ◽  
Emmanual Mmaduabuchi Ikegwu ◽  
Anjorin Saanu ◽  
...  
Keyword(s):  
Pleurotus Ostreatus ◽  
Nutritional Value ◽  
Processing Condition ◽  
Well Being ◽  
Proximate Analysis ◽  
Nutritional Composition ◽  
Nutrient Composition ◽  
Oyster Mushroom ◽  
Composition Analysis ◽  
Drying Temperature

Background: Mushrooms have been used as functional foods, nutraceuticals and medicines for decades in Asian countries. Because of their vital roles in human health, nutrition, and well-being, they are described as treasures in the wild and have served as food supplements. In regard to their nutritional composition, they are relatively low in total fat, vitamins, minerals, and fiber, but rich in high quality proteins and polyunsaturated fatty acids.Objective: To determine the nutritional value and proximate analysis of the oyster mushroom Pleurotus ostreatus, formulate mushroom juice powder, and determine its nutritional composition of the powderMethods: Optimization of the processing condition of the mushroom Pleurotus ostreatus (Jacq.) Kummer was first conducted using four different drying temperatures; 55oC, 60oC, 65oC and 70oC hourly for  3 hours to determine the best drying temperature. The temperatures at which the juice retained 5-10% moisture were selected for preparation of condensate and analysis because they had the best nutrient composition. Stevia (plant sugar) was used as a sweetener and ginger as the flavor for the formulation of the juice powder. A nutritional composition analysis of the juice powder was also carried out.Results: The nutritional composition of dried P. ostreatus at the chosen drying temperature (55 oC) were (8.71, 9.45, 7.07, 9.38, 51.81 and 13.3 mg/g) for iron, manganese, copper, zinc, magnesium and calcium respectively. Nutritional values Fe, Mn, Cu, Zn, Mg and Ca for the juice powder were 8.96 mg/g, 12.1mg/g, 7.94 mg/g, 11.88 mg/g, 59.0 mg/g and 42.0 mg/g respectively. The vitamin content of initial P. ostreatus raw material were Vitamin B1 (4.99) and B6 (0.74) while for the juice powder B1, B6 and C were 0.78mg/g, 0.035mg/g and 0.21mg/g respectively. Proximate analysis showed that the mushroom contained moisture (11.20±0.47%), fat (0.55±0.07%), protein (39.75±0.53%), fiber (3.30±1.04%), ash (8.65±0.52%) and carbohydrate (36.54±0.50%) while juice powder contained moisture (5.0%), fat (1.0%), protein(27.13%), fiber (16.00±2.52%), ash (2.83±0.12%) and carbohydrate(48.04±2.58%).Conclusion: This work demonstrated that the nutrient composition of the mushroom improved when formulated into juice powder. The quantity of Zn and Ca significantly increased in the juice powder at p<0.05 and reached the recommended daily dietary allowances and adequate intakes.Keywords: Pleurotus ostreatus, Juice powder, Nutritional value, formulation

scholarly journals The Effect of Different Type Drying Methods on Chemical Characteristics and Microbiology of Goat Milk Powder Kefir

2020 ◽  
Vol 7 (1) ◽  
Author(s):  
Nurwantoro Nurwantoro ◽  
Siti Susanti ◽  
Heni Rizqiati
Keyword(s):  
Water Content ◽  
Spray Drying ◽  
Milk Powder ◽  
Goat Milk ◽  
Fat Content ◽  
Ash Content ◽  
Chemical Characteristics ◽  
Drying Method ◽  
Total Acid ◽  
Total Yeast

The research aims to test and compare the chemical characteristics and total Lactic Acid Bacteria or LAB of goat milk powder kefir that was produced from cabinet drying, freeze drying and spray drying. Kefir was made from goat milk since it was found as a good digestibility, no β-lactoglobulin, and high protein. Data analysis was performed with the test analysis of variance with a significance level of 5% followed by Duncan testing if significant result was detected. Analysis of total acid was conducted using titration. Analysis of proteins was conducted using Kjeldahl method. Water content analysis was performed using oven and ash content was analyzed using furnace. Analysis of fat content was conducted using Soxhlet method. Analysis of total LAB and total yeast were done using Total Plate Count (TPC). As results, drying method significantly affected (p<0.05) water content, ash content, and total LAB but there was no significant effect (p<0.05) on the total acid, protein content, fat content, and total yeast. As conclusion, the best treatment of drying method in making goat milk kefir powder was spray drying

Physical Properties of Nonfat Dry Milk as Influenced by Spray Drying Conditions

1970 ◽  
Vol 13 (6) ◽  
pp. 0723-0725 ◽  
Author(s):  
Hiromichi Hayashi ◽  
Dennis R. Heldman and T. I. Hedrick
Keyword(s):  
Physical Properties ◽  
Spray Drying ◽  
Dry Milk ◽  
Nonfat Dry Milk ◽  
Drying Conditions
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