Abstract:
:Alterations in surface chemical composition relating to rehydration properties of spray-dried camel milk powders during accelerated storage (11-33% RH, 37 °C) over 18 weeks were investigated. The results showed that the surface of the fresh spray-dried camel milk powder (t = 0) was dominated by lipids (78%), followed by proteins (16%) and lactose (6%). During storage, the surface protein and lactose content decreased while the surface lipid content increased, resulting in an increase in surface hydrophobicity and slight agglomeration of the powder, especially for powder kept at 33% RH. Although fresh camel milk powder had very poor wettability, it displayed very high dispersibility and solubility (99%). During storage, dispersibility and solubility declined with increasing storage time and increasing RH levels, which correlated with an increase in surface lipid content. However, at the end of the storage period, camel milk powder still retained very high solubility (>93%).
journal_name
Food Chemjournal_title
Food chemistryauthors
Ho TM,Ton TT,Gaiani C,Bhandari BR,Bansal Ndoi
10.1016/j.foodchem.2021.130136keywords:
["Accelerated storage","Camel milk powder","Rehydration property","Surface chemical composition"]subject
Has Abstractpub_date
2021-11-01 00:00:00pages
130136eissn
0308-8146issn
1873-7072pii
S0308-8146(21)01142-0journal_volume
361pub_type
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