Artículos de revistas
Physical properties of goat milk powder with soy lecithin added before spray drying
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, v.46, n.3, p.608-611, 2011
FONSECA, Carolina R.
BENTO, Milena S. G.
QUINTERO, Edneli S. M.
GABAS, Ana Lucia
OLIVEIRA, Carlos A. F.
P>In this study, physical characteristics of goat milk powder produced with the addition of soy lecithin at levels of 0 (control), 0.4, 0.8 and 1.0 g lecithin/100 g of total solids in concentrated milk before the spray drying process were investigated. Goat milk was pasteurised, concentrated at 40% of total solids, spray dried and packed in plastic bags under vaccum conditions. Lecithin addition decreased the wetting time of milk powders, although no influence was observed on dispersibility, water sorption, water activity and particle size distribution of the powders. Powders with higher levels of lecithin showed significantly lower brightness, with a greater intensity of yellow colour. It was concluded that lecithin addition before spray drying process at the minimal proportion in concentrated milk of 0.4 g lecithin/100 g of total solids in concentrated milk is useful for achieving more rapid wetting time of goat milk powder.