Technological aspects of lactose-hydrolyzed milk powder
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | LOCUS Repositório Institucional da UFV |
Texto Completo: | https://doi.org/10.1016/j.foodres.2017.08.043 http://www.locus.ufv.br/handle/123456789/12939 |
Resumo: | 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. |
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Torres, Jansen Kelis FerreiraStephani, RodrigoTavares, Guilherme M.Carvalho, Antônio Fernandes deCosta, Renata Golin BuenoAlmeida, Carlos Eduardo Rocha deAlmeida, Mariana RamosOliveira, Luiz Fernando Cappa deSchuck, PierrePerrone, Ítalo Tuler2017-11-09T11:16:00Z2017-11-09T11:16:00Z2017-08-240963-9969https://doi.org/10.1016/j.foodres.2017.08.043http://www.locus.ufv.br/handle/123456789/12939Few 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.engFood Research InternationalVolume 101, Pages 45-53, November 2017Spray dryingHydrolyzed lactose milk powderMicrostructureGlass transitionTechnological aspects of lactose-hydrolyzed milk powderinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfinfo:eu-repo/semantics/openAccessreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINAL1-s2.0-S0963996917304817-main.pdf1-s2.0-S0963996917304817-main.pdftexto completoapplication/pdf1262212https://locus.ufv.br//bitstream/123456789/12939/1/1-s2.0-S0963996917304817-main.pdf1a27c365bc699578d609cf8e66c57c32MD51LICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://locus.ufv.br//bitstream/123456789/12939/2/license.txt8a4605be74aa9ea9d79846c1fba20a33MD52THUMBNAIL1-s2.0-S0963996917304817-main.pdf.jpg1-s2.0-S0963996917304817-main.pdf.jpgIM Thumbnailimage/jpeg6025https://locus.ufv.br//bitstream/123456789/12939/3/1-s2.0-S0963996917304817-main.pdf.jpga8a20683c20d6ba1c76261c12478e4deMD53123456789/129392017-11-09 22:00:28.214oai:locus.ufv.br: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Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452017-11-10T01:00:28LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false |
dc.title.en.fl_str_mv |
Technological aspects of lactose-hydrolyzed milk powder |
title |
Technological aspects of lactose-hydrolyzed milk powder |
spellingShingle |
Technological aspects of lactose-hydrolyzed milk powder Torres, Jansen Kelis Ferreira Spray drying Hydrolyzed lactose milk powder Microstructure Glass transition |
title_short |
Technological aspects of lactose-hydrolyzed milk powder |
title_full |
Technological aspects of lactose-hydrolyzed milk powder |
title_fullStr |
Technological aspects of lactose-hydrolyzed milk powder |
title_full_unstemmed |
Technological aspects of lactose-hydrolyzed milk powder |
title_sort |
Technological aspects of lactose-hydrolyzed milk powder |
author |
Torres, Jansen Kelis Ferreira |
author_facet |
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 |
author_role |
author |
author2 |
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 |
author2_role |
author author author author author author author author author |
dc.contributor.author.fl_str_mv |
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 |
dc.subject.pt-BR.fl_str_mv |
Spray drying Hydrolyzed lactose milk powder Microstructure Glass transition |
topic |
Spray drying Hydrolyzed lactose milk powder Microstructure Glass transition |
description |
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. |
publishDate |
2017 |
dc.date.accessioned.fl_str_mv |
2017-11-09T11:16:00Z |
dc.date.available.fl_str_mv |
2017-11-09T11:16:00Z |
dc.date.issued.fl_str_mv |
2017-08-24 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://doi.org/10.1016/j.foodres.2017.08.043 http://www.locus.ufv.br/handle/123456789/12939 |
dc.identifier.issn.none.fl_str_mv |
0963-9969 |
identifier_str_mv |
0963-9969 |
url |
https://doi.org/10.1016/j.foodres.2017.08.043 http://www.locus.ufv.br/handle/123456789/12939 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.ispartofseries.pt-BR.fl_str_mv |
Volume 101, Pages 45-53, November 2017 |
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info:eu-repo/semantics/openAccess |
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openAccess |
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dc.publisher.none.fl_str_mv |
Food Research International |
publisher.none.fl_str_mv |
Food Research International |
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