Lactose-hydrolyzed milk powder: Physicochemical and technofunctional characterization
2018
Lopes Fialho, Tatiana | Martins, Evandro | Rodrigues de Jesus Silvaa, Carolina | Stephani, Rodrigo | Miranda-Tavares, Guilherme | Caldas Pereira Silveira, Arlan | Tuler Perrone, Italo | Schuck, Pierre | Cappa de Oliveira, Luiz Fernando | Fernandes de Carvalho, Antonio | Departamento de Tecnologia de Alimentos (DTA) ; Universidade Federal de Viçosa [Brasil] = Federal University of Viçosa [Brazil] = Université fédérale de Viçosa [Brésil] (UFV [Brésil]) | Núcleo de Espectroscopia e Estrutura Molecular do Departamento de Química da ; Universidade Federal de Juiz de Fora (UFJF) | Departamento de Engenharia de Alimentos ; Universidade Estadual de Campinas = University of Campinas (UNICAMP) | Science et Technologie du Lait et de l'Oeuf (STLO) ; Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST | rupo GEA, Campinas ; Grupo GEA, Campinas | Núcleo de Espectroscopia e Estrutura Molecular do Departamento de Química da ; Universidade Federal de Juiz de Fora (UFJF) | Departamento de Tecnologia de Alimentos (DTA),e Viçosa (UFV) ; Universidade Federal de Viçosa [Brasil] = Federal University of Viçosa [Brazil] = Université fédérale de Viçosa [Brésil] (UFV [Brésil])
The objective of this work is to demonstrate the effect of operational drying parameters on thephysicochemical and techno-functional properties of lactose-hydrolyzed milk powder (LHMP).LHMP showed water content superior to the control regardless of drying conditions, which is adirect result of the difficulties encountered in drying the product. For a lab-scale spray dryer,the LHMP produced at θair,in ¼ 145°C and mCM ¼ 1.0 kg · h−1 was the only sample that met allstipulated quality parameters: water content <5% (w/w), aw < 0.20 and luminosity value >93,particle sizes similar to control, and complete rehydration.
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