Article (Scientific journals)
Physicochemical, techno-functional, and fat melting properties of spray-dried camel and bovine milk powders.
Zouari, Ahmed; Lajnaf, Roua; Lopez, Christelle et al.
2021In Journal of Food Science, 86 (1), p. 103-111
Peer Reviewed verified by ORBi
 

Files


Full Text
Journal of Food Science - 2020 - Zouari - Physicochemical techno‐functional and fat melting properties of spray‐dried.pdf
Publisher postprint (958.36 kB)
Download

All documents in ORBi are protected by a user license.

Send to



Details



Keywords :
Particle Size; dromedary milk; foam capacity; powder; rehydration; spray drying
Abstract :
[en] In this study, three skimmed and one whole-fat spray-dried camel milk powders were produced and their characteristics were compared to those of bovine milk powders. The physicochemical analysis of the produced powders indicated that camel milk powders (whether skimmed or not) presented higher ash and whey protein contents as compared to those of bovine milk powders. Our results indicated that the investigated camel and bovine milk powders exhibited a high solubility index (>99%) with poor dispersibility and wettability indexes due to their small particles size (d(50) ≤ 12 µm) and their narrow size distribution (span ≤ 2). In addition, although camel and bovine milk powders presented the same total fat content, lower free fat content was measured for camel milk powders. Besides, the whey protein nitrogen index and the SDS-PAGE electrophoresis underlined that camel and bovine milk proteins remained intact after drying with low denaturation extent. It is worth noticed that camel milk proteins were less denaturized due to the absence of the heat-sensitive β-lactoglobulin in camel milk. Moreover, the low denaturation extent participated in the enhancing of the foaming capacity and stability of camel and bovine milk powders. Finally, the calorimetric analysis showed that higher fat melting temperatures were recorded in whole-fat camel milk powder and in their anhydrous form as compared to those of bovine milk. PRACTICAL APPLICATION: Camel milk powder is an emerging non-bovine dairy product. Understanding its rehydration ability and evaluating the impact of spray drying on its protein quality are promising approaches to obtain high-quality camel milk powder with high reconstitution ability. Findings of this study indicated that spray drying is a suitable technique to produce highly soluble camel milk powders with low denaturation extent. These results will benefit the research and development department of food industry (especially those producing camel milk powder) as well as the direct consumers.
Disciplines :
Food science
Author, co-author :
Zouari, Ahmed ;  Valuation, Security and Food Analysis Laboratory, National Engineering School of Sfax, Sfax University, Sfax, Tunisia. ; INRAE, STLO, Rennes, F-35000, France.
Lajnaf, Roua;  Valuation, Security and Food Analysis Laboratory, National Engineering School of Sfax, Sfax University, Sfax, Tunisia.
Lopez, Christelle;  INRAE, STLO, Rennes, F-35000, France.
Schuck, Pierre;  INRAE, STLO, Rennes, F-35000, France.
Attia, Hamadi;  Valuation, Security and Food Analysis Laboratory, National Engineering School of Sfax, Sfax University, Sfax, Tunisia.
Ayadi, Mohamed ;  Valuation, Security and Food Analysis Laboratory, National Engineering School of Sfax, Sfax University, Sfax, Tunisia.
Language :
English
Title :
Physicochemical, techno-functional, and fat melting properties of spray-dried camel and bovine milk powders.
Publication date :
January 2021
Journal title :
Journal of Food Science
ISSN :
0022-1147
eISSN :
1750-3841
Publisher :
Wiley
Volume :
86
Issue :
1
Pages :
103-111
Peer reviewed :
Peer Reviewed verified by ORBi
Commentary :
© 2020 Institute of Food Technologists®.
Available on ORBi :
since 10 December 2024

Statistics


Number of views
7 (1 by ULiège)
Number of downloads
9 (0 by ULiège)

Scopus citations®
 
13
Scopus citations®
without self-citations
12
OpenCitations
 
9
OpenAlex citations
 
19

Bibliography


Similar publications



Contact ORBi