Use este identificador para citar ou linkar para este item: https://locus.ufv.br//handle/123456789/12939
Tipo: Artigo
Título: Technological aspects of lactose-hydrolyzed milk powder
Autor(es): Torres, Jansen Kelis Ferreira
Stephani, Rodrigo
Tavares, Guilherme M.
Carvalho, Antônio Fernandes de
Costa, Renata Golin Bueno
Almeida, Carlos Eduardo Rocha de
Almeida, Mariana Ramos
Oliveira, Luiz Fernando Cappa de
Schuck, Pierre
Perrone, Ítalo Tuler
Abstract: Few reports describe the effect of lactose hydrolysis on the properties of milk powder during production and storage. Hence, the aim of this study was to evaluate the effects of five different levels of enzymatic lactose hydrolysis during the production and storage of milk powder. As the lactose hydrolysis rate increased, adhesion to the drying chamber also increased, due to higher levels of particle agglomeration. Additionally, more brown powder was obtained when the lactose hydrolysis rate was increased, which in turn negatively affected rehydration ability. Using Raman spectroscopy, crystallization of the lactose residues in various samples was assessed over 6 weeks of accelerated aging at a room temperature environment with 75.5% of air moisture. Products with 25% or greater lactose hydrolysis showed no signs of crystallization, in contrast to the non-hydrolyzed sample.
Palavras-chave: Spray drying
Hydrolyzed lactose milk powder
Microstructure
Glass transition
Editor: Food Research International
Tipo de Acesso: Open Access
URI: https://doi.org/10.1016/j.foodres.2017.08.043
http://www.locus.ufv.br/handle/123456789/12939
Data do documento: 24-Ago-2017
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