Production of microencapsulated enzyme-modified cheese (EMC) powder: Impact of wall material combinations, their concentrations, and homogenisation pressures
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Tarih
2023
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Sci Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Enzyme-modified cheese (EMC) is a concentrated cheese flavour, and microencapsulation can improve its physical properties while preserving flavour. This study performed microencapsulation of EMC in two stages: emulsification and spray drying. Different combinations of proteins (sodium caseinate, whey protein concentrate) and carbohydrates (lactose, maltodextrin, oxidised starch) at varying homogeni-sation pressures (500, 1000, 2000 bar) were used to determine the most appropriate wall material combination, and emulsions with different concentrations of wall materials (23, 36.5, 50%) spray-dried to select the best microencapsulation formulation. Emulsion properties and the physical, chemical, and sensorial characteristics of the powders were evaluated. Microencapsulation enhanced the physical properties of powders, increased the drying yield, reduced the loss of free fatty acids, and increased the concentration of ester compounds. The best powder was produced using whey protein concentrate/ lactose at a concentration of 50% of the total dry matter in the emulsion, with a homogenisation pressure of 500 bar.(c) 2023 Elsevier Ltd. All rights reserved.
Açıklama
Anahtar Kelimeler
Solıd-Phase Mıcroextractıon, Free Fatty-Acıds, Physıcochemıcal Propertıes, Daıry Powders, Surface-Composıtıon, Volatıle Compounds, Sensory Propertıes, Dryıng Condıtıons, Lıpıd Oxıdatıon, Mılk Powder
Kaynak
International Dairy Journal
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
143
