Changes in physicochemical properties of spray-dried camel milk powder over accelerated storage. (15th October 2019)

• Record Type: Journal Article
• Authors: Ho, Thao M.; Chan, Sophia; Yago, Anya J.E.; Shravya, Ruchitha; Bhandari, Bhesh R.; Bansal, Nidhi
• Is Part Of: Food chemistry. Volume 295(2019)
• Page Start: 224
• Page End: 233
• Publication Date: 2019-10-15
• Subjects: Camel milk powder -- Physiochemical properties -- Spray drying -- Glass transition -- Accelerated storage; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2019.05.122
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Changes in spray-dried camel milk powder properties during storage were studied. Over 18 weeks of storage at 37 °C, RH had a great effect on the powder properties. True density, L*, a* and whiteness of the powders did not change during storage. During storage, browning and fat oxidation increased, but solubility declined. Tg of lactose and unfolding of protein structure evolved over storage period. Abstract: Changes in physiochemical properties of spray-dried camel milk powders during storage at 11–32% RH and 37 °C over 18 weeks were investigated. The results showed that fresh camel milk powders had amorphous structure, clumsy spherical shape particles and almost 100% solubility in water. During storage at controlled low RH levels (<32% RH), reduction in moisture content and aw of the powders caused glass transition signals of lactose to evolve, although the powders exhibited a slight development of crystallinity. True density, colour (L*, a* and whiteness), and morphology were almost unchanged during storage while b* values associated with non-enzymatic browning, and fat oxidation into volatile compounds increased steadily. Over storage period, solubility of the powder declined just slightly and secondary structure of proteins unfolded from α-helices to β-sheets, loops and β-turns. These changes were more profound for the powders stored at 32% RH than those kept at 11 and 22% RH.