The effect of drying temperature and sodium caseinate concentration on the functional and physical properties of spray-dried coconut milk
This study investigated the effect of drying temperature on the stability and quality of spray-dried coconut milk. A low concentration (1–2% w/w) of sodium caseinate (SC) was used as emulsifying agent with 8–9% of maltodextrin. The spray drying temperature was varied from 140 to 180 °C. Emulsions pr...
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| Veröffentlicht in: | Journal of food science and technology 2021-08, Vol.58 (8), p.3174-3182 |
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| creator | Abdullah, Zalizawati Taip, Farah Saleena Mustapa Kamal, Siti Mazlina Abdul Rahman, Ribhan Zafira |
| description | This study investigated the effect of drying temperature on the stability and quality of spray-dried coconut milk. A low concentration (1–2% w/w) of sodium caseinate (SC) was used as emulsifying agent with 8–9% of maltodextrin. The spray drying temperature was varied from 140 to 180 °C. Emulsions prepared at different SC concentration remained stable without phase separation for 24 h. Higher the SC concentration produced smaller-sized of droplet and powder particles. The spray dried coconut milk has a skin-forming structure. Emulsion with low concentration of SC (1% w/w) is unstable during atomisation process due to re-coalescence of fat. Adding SC to the emulsion reduce the moisture content to less than 5%. However, drying the emulsions at 180 °C gave negative impact to the powder properties. Some particles rupture and lead to high free fat content, high insolubility and larger fat droplet size. Presence of fleck is also noticed in the powder. |
| doi_str_mv | 10.1007/s13197-020-04820-9 |
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A low concentration (1–2% w/w) of sodium caseinate (SC) was used as emulsifying agent with 8–9% of maltodextrin. The spray drying temperature was varied from 140 to 180 °C. Emulsions prepared at different SC concentration remained stable without phase separation for 24 h. Higher the SC concentration produced smaller-sized of droplet and powder particles. The spray dried coconut milk has a skin-forming structure. Emulsion with low concentration of SC (1% w/w) is unstable during atomisation process due to re-coalescence of fat. Adding SC to the emulsion reduce the moisture content to less than 5%. However, drying the emulsions at 180 °C gave negative impact to the powder properties. Some particles rupture and lead to high free fat content, high insolubility and larger fat droplet size. Presence of fleck is also noticed in the powder.</description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-020-04820-9</identifier><identifier>PMID: 34294979</identifier><language>eng</language><publisher>New Delhi: Springer India</publisher><subject>Atomizing ; Beverages ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Coalescence ; Coalescing ; Coconut milk ; Droplets ; Drying ; Emulsifying agents ; Emulsions ; Engineering ; Food Science ; Maltodextrin ; Milk ; Moisture content ; Nutrition ; Original ; Original Article ; Particle size ; Phase separation ; Physical properties ; Plant-based beverages ; Powder ; Proteins ; Sodium ; Spray drying ; Water content</subject><ispartof>Journal of food science and technology, 2021-08, Vol.58 (8), p.3174-3182</ispartof><rights>Association of Food Scientists & Technologists (India) 2020</rights><rights>Association of Food Scientists & Technologists (India) 2020.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c451t-b099193dd4287decb7d15be6432d9a1e8f695a09e9811c6bc0b2f41ff14478ae3</citedby><cites>FETCH-LOGICAL-c451t-b099193dd4287decb7d15be6432d9a1e8f695a09e9811c6bc0b2f41ff14478ae3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC8249532/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC8249532/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,727,780,784,885,27924,27925,41488,42557,51319,53791,53793</link.rule.ids></links><search><creatorcontrib>Abdullah, Zalizawati</creatorcontrib><creatorcontrib>Taip, Farah Saleena</creatorcontrib><creatorcontrib>Mustapa Kamal, Siti Mazlina</creatorcontrib><creatorcontrib>Abdul Rahman, Ribhan Zafira</creatorcontrib><title>The effect of drying temperature and sodium caseinate concentration on the functional and physical properties of spray-dried coconut milk</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><description>This study investigated the effect of drying temperature on the stability and quality of spray-dried coconut milk. A low concentration (1–2% w/w) of sodium caseinate (SC) was used as emulsifying agent with 8–9% of maltodextrin. The spray drying temperature was varied from 140 to 180 °C. Emulsions prepared at different SC concentration remained stable without phase separation for 24 h. Higher the SC concentration produced smaller-sized of droplet and powder particles. The spray dried coconut milk has a skin-forming structure. Emulsion with low concentration of SC (1% w/w) is unstable during atomisation process due to re-coalescence of fat. Adding SC to the emulsion reduce the moisture content to less than 5%. However, drying the emulsions at 180 °C gave negative impact to the powder properties. Some particles rupture and lead to high free fat content, high insolubility and larger fat droplet size. Presence of fleck is also noticed in the powder.</description><subject>Atomizing</subject><subject>Beverages</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Coalescence</subject><subject>Coalescing</subject><subject>Coconut milk</subject><subject>Droplets</subject><subject>Drying</subject><subject>Emulsifying agents</subject><subject>Emulsions</subject><subject>Engineering</subject><subject>Food Science</subject><subject>Maltodextrin</subject><subject>Milk</subject><subject>Moisture content</subject><subject>Nutrition</subject><subject>Original</subject><subject>Original Article</subject><subject>Particle size</subject><subject>Phase separation</subject><subject>Physical properties</subject><subject>Plant-based beverages</subject><subject>Powder</subject><subject>Proteins</subject><subject>Sodium</subject><subject>Spray drying</subject><subject>Water content</subject><issn>0022-1155</issn><issn>0975-8402</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNp9kc1uFiEYhYmxsU3bG3BF4sbNKDAwDBsT01hr0sRNXRMGXvpRZ4YRGJPvErxrmU5TowsJAd5wzsPPQeg1Je8oIfJ9pi1VsiGMNIT3dVQv0BlRUjQ9J-xlXRPGGkqFOEWXOT-Q2lomq_IVOm05U1xJdYZ-3R0Ag_dgC44eu3QM8z0uMC2QTFkTYDM7nKML64StyRBmUwDbOFuYS5WEOOPaS8X4dbZbbcZH03I45mBrsaRYaSVA3o7ISzLHxqUArmIqaC14CuP3C3TizZjh8mk-R9-uP91d3TS3Xz9_ufp421guaGkGohRVrXOc9dKBHaSjYoCOt8wpQ6H3nRKGKFA9pbYbLBmY59R7yrnsDbTn6MPOXdZhArc_Y9RLCpNJRx1N0H_vzOGg7-NP3TOuRMsq4O0TIMUfK-Sip5AtjKOZIa5ZMyEEJb1Sskrf_CN9iGuqH7SpuKRd1zFVVWxX2RRzTuCfL0OJ3sLWe9i6hq0fw9abqd1N9T9rZJD-oP_j-g3WRK6f</recordid><startdate>20210801</startdate><enddate>20210801</enddate><creator>Abdullah, Zalizawati</creator><creator>Taip, Farah 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effect of drying temperature and sodium caseinate concentration on the functional and physical properties of spray-dried coconut milk</title><author>Abdullah, Zalizawati ; Taip, Farah Saleena ; Mustapa Kamal, Siti Mazlina ; Abdul Rahman, Ribhan Zafira</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c451t-b099193dd4287decb7d15be6432d9a1e8f695a09e9811c6bc0b2f41ff14478ae3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Atomizing</topic><topic>Beverages</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Coalescence</topic><topic>Coalescing</topic><topic>Coconut milk</topic><topic>Droplets</topic><topic>Drying</topic><topic>Emulsifying agents</topic><topic>Emulsions</topic><topic>Engineering</topic><topic>Food Science</topic><topic>Maltodextrin</topic><topic>Milk</topic><topic>Moisture content</topic><topic>Nutrition</topic><topic>Original</topic><topic>Original Article</topic><topic>Particle size</topic><topic>Phase separation</topic><topic>Physical properties</topic><topic>Plant-based beverages</topic><topic>Powder</topic><topic>Proteins</topic><topic>Sodium</topic><topic>Spray drying</topic><topic>Water content</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Abdullah, Zalizawati</creatorcontrib><creatorcontrib>Taip, Farah Saleena</creatorcontrib><creatorcontrib>Mustapa Kamal, Siti Mazlina</creatorcontrib><creatorcontrib>Abdul Rahman, Ribhan Zafira</creatorcontrib><collection>CrossRef</collection><collection>India Database</collection><collection>India Database: Business</collection><collection>India Database: Science & Technology</collection><collection>ProQuest Central (Corporate)</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Biotechnology Research 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Zalizawati</au><au>Taip, Farah Saleena</au><au>Mustapa Kamal, Siti Mazlina</au><au>Abdul Rahman, Ribhan Zafira</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The effect of drying temperature and sodium caseinate concentration on the functional and physical properties of spray-dried coconut milk</atitle><jtitle>Journal of food science and technology</jtitle><stitle>J Food Sci Technol</stitle><date>2021-08-01</date><risdate>2021</risdate><volume>58</volume><issue>8</issue><spage>3174</spage><epage>3182</epage><pages>3174-3182</pages><issn>0022-1155</issn><eissn>0975-8402</eissn><abstract>This study investigated the effect of drying temperature on the stability and quality of spray-dried coconut milk. A low concentration (1–2% w/w) of sodium caseinate (SC) was used as emulsifying agent with 8–9% of maltodextrin. The spray drying temperature was varied from 140 to 180 °C. Emulsions prepared at different SC concentration remained stable without phase separation for 24 h. Higher the SC concentration produced smaller-sized of droplet and powder particles. The spray dried coconut milk has a skin-forming structure. Emulsion with low concentration of SC (1% w/w) is unstable during atomisation process due to re-coalescence of fat. Adding SC to the emulsion reduce the moisture content to less than 5%. However, drying the emulsions at 180 °C gave negative impact to the powder properties. Some particles rupture and lead to high free fat content, high insolubility and larger fat droplet size. Presence of fleck is also noticed in the powder.</abstract><cop>New Delhi</cop><pub>Springer India</pub><pmid>34294979</pmid><doi>10.1007/s13197-020-04820-9</doi><tpages>9</tpages><oa>free_for_read</oa></addata></record> |
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| source | EZB-FREE-00999 freely available EZB journals; PubMed Central; SpringerLink Journals - AutoHoldings |
| subjects | Atomizing Beverages Chemistry Chemistry and Materials Science Chemistry/Food Science Coalescence Coalescing Coconut milk Droplets Drying Emulsifying agents Emulsions Engineering Food Science Maltodextrin Milk Moisture content Nutrition Original Original Article Particle size Phase separation Physical properties Plant-based beverages Powder Proteins Sodium Spray drying Water content |
| title | The effect of drying temperature and sodium caseinate concentration on the functional and physical properties of spray-dried coconut milk |
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