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

Autor(es)

Subtil, S. F. ^[1] ; Rocha-Selmi, G. A. ^[2] ; Thomazini, M. ^[1] ; Trindade, M. A. ^[1] ; Netto, F. M. ^[2] ; Favaro-Trindade, C. S. ^[1]

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, Coll Anim Sci & Food Engn, BR-13535900 Pirassununga, SP - Brazil

^[2] State Univ Campinas UNICAMP, Coll Food Engn, BR-13083862 Campinas, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; v. 51, n. 9, p. 2014-2021, SEP 2014.
• Citações Web of Science: 17

Resumo

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. (AU)

• Processo FAPESP: 06/56714-8 - Microencapsulacao de hidrolisados proteicos.
• Beneficiário: Aline dos Santos Santana
• Linha de fomento: Bolsas no Brasil - Programa Capacitação - Treinamento Técnico
• Processo FAPESP: 05/56674-3 - Microencapsulacao de hidrolisados proteicos.
• Beneficiário: Carmen Sílvia Fávaro Trindade
• Linha de fomento: Auxílio à Pesquisa - Regular
• Processo FAPESP: 05/55374-6 - Microencapsulacao por atomizacao do hidrolisado proteico hyprol, utilizando goma arabica como agente encapsulante.
• Beneficiário: Suedemborg Franco Subtil
• Linha de fomento: Bolsas no Brasil - Iniciação Científica