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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 |
Aparece nas coleções: | Artigos |
Arquivos associados a este item:
Arquivo | Descrição | Tamanho | Formato | |
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1-s2.0-S0963996917304817-main.pdf | texto completo | 1,23 MB | Adobe PDF | Visualizar/Abrir |
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