| Título: | Infant milk formulae processing : effect of wet-mix total solids and heat treatment temperature on rheological, emulsifying and nutritional properties |
| Autores: | MARIANA RODRÍGUEZ ARZUAGA, Autor ; AALAEI, KATANEH, Autor ; DA SILVA, DENISE FELIX, Autor ; BARJON, SYLVAIN, Autor ; MARÍA CRISTINA AÑÓN, Autor ; ANALÍA GRACIELA ABRAHAM, Autor ; AHRNÉ, LILIA, Autor |
| Tipo de documento: | documento electrónico |
| Fecha de publicación: | 2021 |
| ISBN/ISSN/DL: | 69294 |
| Dimensiones: | 9 p. |
| Nota general: | En: Journal of Food Engineering, 290, pp.110194. DOI: https://doi.org/10.1016/j.jfoodeng.2020.110194 |
| Langues: | Inglés |
| Clasificación: | |
| Resumen: | 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. |
| Creative Commons : | CC BY |
| Fin de embargo : | 11/06/2021 |
| En línea: | https://www.sciencedirect.com/science/article/abs/pii/S0260877420302892?via%3Dihub |
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