{"title":"Effects of the demineralisation degree on physicochemical, functional, microstructural and powder flow properties of whey powder","authors":"Müşerref Bebek , Durmuş Sert , Emin Mercan","doi":"10.1016/j.idairyj.2024.105982","DOIUrl":null,"url":null,"abstract":"<div><p>This study aimed to investigate the effects of the demineralisation process on powder flow, physicochemical, functional, and microstructural properties of whey powders (WP). WP samples were produced from 50, 70 and 90% demineralised sweet whey concentrates. Although the salt, ash, and lactic acid content of the powders decreased with increasing demineralisation, pH increased. D [3,2] (surface area mean diameter) value of WP samples ranged from 28.2 to 60.9 μm, in which demineralisation increased the particle size. The colour values showed increased darkness and yellowness, attributed to the higher demineralisation process. Demineralisation improved solubility and foaming characteristics, whereas it decreased the wettability and dispersibility of samples. The caking and cohesion characteristics of WP were significantly decreased by demineralisation. Demineralisation significantly improved the powder flow characteristics of samples. The cohesion index decreased depending on the demineralisation degree increased. Also, demineralisation decreased the cake strength and compaction coefficient of samples. Mineral content decreased with increasing demineralisation, with some minerals showing more sensitivity to demineralisation than others. Scanning Electron Microscope images showed reduced caking and clustering in samples with higher degrees of demineralisation. The results highlighted the importance of demineralisation as an effective parameter to control the properties of WP. In conclusion, this study demonstrated that the degree of demineralisation had a substantial impact on the physical and functional properties of WP.</p></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":null,"pages":null},"PeriodicalIF":3.1000,"publicationDate":"2024-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Dairy Journal","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S095869462400102X","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
This study aimed to investigate the effects of the demineralisation process on powder flow, physicochemical, functional, and microstructural properties of whey powders (WP). WP samples were produced from 50, 70 and 90% demineralised sweet whey concentrates. Although the salt, ash, and lactic acid content of the powders decreased with increasing demineralisation, pH increased. D [3,2] (surface area mean diameter) value of WP samples ranged from 28.2 to 60.9 μm, in which demineralisation increased the particle size. The colour values showed increased darkness and yellowness, attributed to the higher demineralisation process. Demineralisation improved solubility and foaming characteristics, whereas it decreased the wettability and dispersibility of samples. The caking and cohesion characteristics of WP were significantly decreased by demineralisation. Demineralisation significantly improved the powder flow characteristics of samples. The cohesion index decreased depending on the demineralisation degree increased. Also, demineralisation decreased the cake strength and compaction coefficient of samples. Mineral content decreased with increasing demineralisation, with some minerals showing more sensitivity to demineralisation than others. Scanning Electron Microscope images showed reduced caking and clustering in samples with higher degrees of demineralisation. The results highlighted the importance of demineralisation as an effective parameter to control the properties of WP. In conclusion, this study demonstrated that the degree of demineralisation had a substantial impact on the physical and functional properties of WP.
期刊介绍：
The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry.
The journal''s coverage includes the following, where directly applicable to dairy science and technology:
• Chemistry and physico-chemical properties of milk constituents
• Microbiology, food safety, enzymology, biotechnology
• Processing and engineering
• Emulsion science, food structure, and texture
• Raw material quality and effect on relevant products
• Flavour and off-flavour development
• Technological functionality and applications of dairy ingredients
• Sensory and consumer sciences
• Nutrition and substantiation of human health implications of milk components or dairy products
International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
