Infant milk formulae processing : effect of wet-mix total solids and heat treatment temperature on rheological, emulsifying and nutritional properties
This study investigated the effects of total solids (TS) in the wet-mix and pasteurisation temperature on the whey protein (WP) denaturation, rheological behaviour, emulsifying properties and available lysine content of a model infant milk formula (IMF). IMF with 50% or 60% (w/w) TS were produced by...
| Autores: | , , , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2021 |
| País: | Uruguay |
| Institución: | Laboratorio Tecnológico del Uruguay |
| Repositorio: | Catálogo digital del LATU |
| Idioma: | inglés |
| OAI Identifier: | oai:PMBOAI:32294 |
| Acceso en línea: | https://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=32294 https://doi.org/10.1016/j.jfoodeng.2020.110194 |
| Access Level: | acceso abierto |
| Palabra clave: | ALIMENTACIÓN INFANTIL LECHE NUTRICIÓN TRATAMIENTO TÉRMICO |
| Sumario: | This study investigated the effects of total solids (TS) in the wet-mix and pasteurisation temperature on the whey protein (WP) denaturation, rheological behaviour, emulsifying properties and available lysine content of a model infant milk formula (IMF). IMF with 50% or 60% (w/w) TS were produced by wet-mix process and pasteurised at 75ºC or 100ºC for 18 s. Measurements were taken after dispersion, pasteurisation, homogenisation and spraydrying of wet-mix. Pasteurisation at 100ºC caused extensive WP denaturation (above 80%) and increased the viscosity. Available lysine content was 52% higher in powdered IMF obtained from wet-mixes pasteurised at 75ºC compared to 100ºC. A significant reduction in energy consumption could be achieved by producing IMF from60% TS wet-mixes pasteurised at 75ºC, while obtaining powders with less than 7% WP denaturation, no loss of available lysine during processing and post-reconstitution stability for 2 h. |
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