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The influence of sodium caseinate on the physical properties of spray‐dried honey

Author:
Samborska, Katarzyna, Langa, Elwira, Kamińska‐Dwórznicka, Anna, Witrowa‐Rajchert, Dorota
Source:
International journal of food science & technology 2015 v.50 no.1 pp. 256-262
ISSN:
0950-5423
Subject:
buckwheat, gum arabic, honey, hygroscopicity, particle size, powders, protein content, sodium caseinate, spray drying
Abstract:
The aim of this work was to spray dry honey (rape and buckwheat varieties) with Arabic gum (AG) as a carrier alone or in combination with sodium caseinate (1% and 2% w/w NaCas) as a drying aid. Powder recovery ranged from 66.2 ± 0.7% to 75.8 ± 4.9%, and the values were significantly higher for samples containing NaCas. Powders were characterised by good flowability, the addition of NaCas had positive impact on this factor. However, the hygroscopicity of protein‐containing powders was higher, especially at 2% w/w of NaCas. Powders hygroscopicity was related to particle size: AG powder of the smallest particle size was the most hygroscopic, while the particle size did not affected flowability, which was strongly related to the feed solution composition. Based on the obtained results, it was concluded that the addition of 1% w/w of NaCas as a drying aid during buckwheat and rape honey spray drying with Arabic gum as a carrier is favourable, while the further increase of protein content does not give additional benefits.
Agid:
1332030