PL EN
THE INVESTIGATION OF THE APPLICATION OF SKIM MILK AS A CARRIER AND DILUENT DURING HONEY SOLUTION SPRAY DRYING
 
More details
Hide details
1
WULS-SGGW, Faculty of Food Sciences
Publication date: 2021-06-28
 
2019;(597):3–13
 
KEYWORDS
ABSTRACT
Maltodextrin and skimmed milk powder were used (separately) as carriers for the spray drying of multiflower honey. Main while, water and liquid skimmed milk were used as two different diluents for the dissolution of honey to facilitate spray drying. The application of skimmed milk improved the product’s yield and enabled the increase of honey content in the received powders up to 70% of solids that cannot be observed when water is used a diluent and maltodextrin as a carrier. Moreover, milk used as a carrier as well as a diluent, had a positive effect on values of water content, water activity, density, cohesiveness and morphology, improving the overall quality of finished product comparing to variants where maltodextrin was used as a carrier and water as a diluent. Based on the obtained results, it was concluded that milk powder can be successfully used as an alternative to maltodextrin as a carrier in honey spray drying.
 
REFERENCES (16)
1.
Bhandari B.R., Datta N., Howes T., 1997. Problems associated with spray drying of sugar-rich foods. Dry. Technol. 15(2), 671–684.
 
2.
Domian E., 2011. Charakterystyka suszonych rozpyłowo emulsji stabilizowanych białkami mleka. ŻNTJ 6(79), 5–23.
 
3.
Domian E., Bialik E., 2006. Wybrane właściwości fizyczne soku jabłkowego w proszku. Acta Agroph. 8(4), 803–814.
 
4.
Goula A.M., Adamopoulos K.G., 2010. A new technique for spray drying orange juice concentrate. IJFSET 11(2), 342–351.
 
5.
Hausner H.H., 1967. Fraction conditions in mass of metal powder. Int. J. Powder Metall. 3, 7–13.
 
6.
Hebbar H.U., Rastogi N.K., Subramanian R., 2008. Properties of dried and intermediate moisture honey products a review. Int. J. Food Prop. 11(4), 804–819.
 
7.
Jedlińska A., Samborska K., Wieczorek A., Wiktor A., Ostrowska-Ligęza E., Jamróz W., Skwarczyńska-Maj K., Kiełczewski D., Błażowski Ł., Tułodziecki M., Witrowa-Rajchert D., 2019. The application of dehumidified air in rapeseed and honeydew honey spray drying. Process performance and powders properties considerations. J. Food Eng. 245, 80–87.
 
8.
Johari G.P., Hallbruker A., Mayer E., 1987. The glass liquid transition of hyper quenched water. Nature 330, 552–553.
 
9.
Samborska K., 2019. Powdered honey – drying methods and parameters, types of carriers and drying aids, physicochemical properties and storage stability. Trends Food Sci. Tech. 88, 133–142.
 
10.
Samborska K., Gajek P., Kamińska-Dwórznicka A., 2015a. Spray drying of honey: the effect of drying aids on powder properties. Pol. J. Food Nutr. Sci. 65(2), 109–118.
 
11.
Samborska K., Jedlińska A., Dudek O., Kamińska-Dwórznicka A., 2017. Wpływ warunków przechowywania na morfologię i wielkość cząstek proszku miodowego. ZPPNR 591, 53–61.
 
12.
Samborska K., Jedlińska A., Wiktor A., Deewiaka D., Wołosiak R., Matwijczuk A., Jamróz W., Skwarczyńska-Maj K., Kiełczewski D., Błażowski Ł., Tułodziecki M., Witrowa-Rajchert D., 2019. The effect of low-temperature spray drying with dehumidified air on phenolic compounds, antioxidant activity and aroma compounds of rapeseed honey powders. Food Bioprocess Tech. 12, 919–932.
 
13.
Samborska K., Langa E., Kamińska-Dwórznicka A., Witrowa-Rajchert D., 2015b. The influence of sodium caseinate on the physical properties of spray dried honey. IJFST 50, 256–262.
 
14.
Shi Q., Fan Z., Bhandari B., 2013. Effect of addition of whey protein isolate on spray-drying behavior of honey maltodextrin as a carrier material. Dry. Technol. 31(13–14), 1681–1692.
 
15.
Stevenson E.J., Watson A., Theis S., Holz A., Harper L.D., Russell M., 2017. A comparison of isomaltulose versus maltodextrin ingestion during soccer-specific exercise. Eur. J. Appl. Physiol. 117(11), 2321–2333.
 
16.
Sułek A., Domian E., 2010. Wpływ ciśnienia homogenizacji na zawartość tłuszczu powierzchniowego w suszonych rozpyłowo emulsjach stabilizowanych białkami mleka. ŻNTJ 6(73), 168–176.
 
ISSN:0084-5477