Effect of spray drying on the sensory and physical properties of hydrolysed casein using gum arabic as the carrier

This study was aimed at spray drying hydrolysed casein using gum Arabic as the carrier agent, in order to decrease the bitter taste. Three formulations with differing proportions of hydrolysed casein: gum Arabic (10:90, 20:80 and 30:70) were prepared and characterized. They were evaluated for their...

Full description

Saved in:
Bibliographic Details
Published in:Journal of food science and technology 2014-09, Vol.51 (9), p.2014-2021
Main Authors: Subtil, S. F., Rocha-Selmi, G. A., Thomazini, M., Trindade, M. A., Netto, F. M., Favaro-Trindade, C. S.
Format: Article
Language:English
Subjects:
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Chemosensory perception
Drying
Drying agents
Food
Food Science
Moisture content
Morphology
Nutrition
Original
Original Article
Particle size
Peptides
Phase transitions
Physical properties
Proteins
Studies
Taste
Temperature
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:This study was aimed at spray drying hydrolysed casein using gum Arabic as the carrier agent, in order to decrease the bitter taste. Three formulations with differing proportions of hydrolysed casein: gum Arabic (10:90, 20:80 and 30:70) were prepared and characterized. They were evaluated for their moisture content, water activity, hygroscopicity, dispersibility in water and in oil, particle size and distribution, particle morphology, thermal behaviour (DSC) and bitter taste by a trained sensory panel using a paired-comparison test (free samples vs. spray dried samples). The proportion of hydrolysed casein did not affect the morphology of the microspheres. The spray drying process increased product stability and modified the dissolution time, but had no effect on the ability of the material to dissolve in either water or oil. The sensory tests showed that the spray drying process using gum Arabic as the carrier was efficient in attenuating or masking the bitter taste of the hydrolysed casein.
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-012-0722-z