TY - JOUR
T1 - Effect of sucrose on physical properties of spray-dried whole milk powder
AU - Lay Ma, U. V.
AU - Ziegler, G. R.
AU - Floros, J. D.
PY - 2008/11/1
Y1 - 2008/11/1
N2 - Spray-dried whole milk powders were prepared from whole condensed milk with various sucrose concentrations (0%, 2.5%, 5%, 7.5%, and 10% w/w), and their glass transition temperature and some physical properties of importance in chocolate manufacture were evaluated. In milk powder samples, the glass transition temperature and free-fat content decreased in a nonlinear manner with sucrose addition. Moreover, increasing sucrose concentration reduced the formation of dents on the particle surface. Addition of sucrose in whole condensed milk increased linearly the apparent particle density and in a nonlinear manner the particle size of spray-dried milk powders. The particle size volume distribution of milk powders with the highest sucrose concentration differed from the log-normal distribution of the other samples due to the formation of large agglomerates. Neither vacuole volume, nor the amorphous state of milk powders was affected by sucrose addition.
AB - Spray-dried whole milk powders were prepared from whole condensed milk with various sucrose concentrations (0%, 2.5%, 5%, 7.5%, and 10% w/w), and their glass transition temperature and some physical properties of importance in chocolate manufacture were evaluated. In milk powder samples, the glass transition temperature and free-fat content decreased in a nonlinear manner with sucrose addition. Moreover, increasing sucrose concentration reduced the formation of dents on the particle surface. Addition of sucrose in whole condensed milk increased linearly the apparent particle density and in a nonlinear manner the particle size of spray-dried milk powders. The particle size volume distribution of milk powders with the highest sucrose concentration differed from the log-normal distribution of the other samples due to the formation of large agglomerates. Neither vacuole volume, nor the amorphous state of milk powders was affected by sucrose addition.
UR - http://www.scopus.com/inward/record.url?scp=55649110867&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=55649110867&partnerID=8YFLogxK
U2 - 10.1111/j.1750-3841.2008.00955.x
DO - 10.1111/j.1750-3841.2008.00955.x
M3 - Article
C2 - 19021798
AN - SCOPUS:55649110867
VL - 73
SP - E431-E438
JO - Journal of Food Science
JF - Journal of Food Science
SN - 0022-1147
IS - 9
ER -