Na+-caseinate as stabilizer for instant buko juice powder
1998
Raymundo, L.C. | Diaz, J.V. | Ombico, M.T. | De Villa, T.M. (Philippines Univ. Los Banos, College, Laguna (Philippines). Inst. of Food Science and Technology)
A puree of buko water, kernel and Na+-caseinate was dehydrated at 60-65 deg C in a forced-draft convection oven then ground to a powder. The stucture, appearance and reconstitution characteristics of the powdered product were evaluated. Proximate analysis of the finished product was also conducted. Formulations with Na+-caseinate at 0.5 percent-1.0 percent levels produced powders with good physico-chemical properties. The protein content of the finished product increased more than two-fold when Na+-caseinate was incorporated into the formulation. At concentrations of Na+-caseinate higher than 1 percent, however, the buko flavor was lost and browning occurred. Spray-drying of buko juice formulations containing 0.5-1.0 percent Na+-caseinate is recommended to optimize the process and reduce production cost
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