TY - JOUR

T1 - Infant milk formulae processing

T2 - effect of wet-mix total solids and heat treatment temperature on rheological, emulsifying and nutritional properties

AU - Arzuaga, Mariana Rodríguez

AU - Aalaei, Kataneh

AU - Silva, Denise Felix da

AU - Barjon, Sylvain

AU - Añón, María C.

AU - Abraham, Analía G.

AU - Ahrné, Lilia

PY - 2021

Y1 - 2021

N2 - This study investigated the effects of total solids (TS) in the wet-mix and pasteurisation temperature on the whey protein (WP) denaturation, rheological behaviour, emulsifying properties and available lysine content of a model infant milk formula (IMF). IMF with 50% or 60% (w/w) TS were produced by wet-mix process and pasteurised at 75 °C or 100 °C for 18 s. Measurements were taken after dispersion, pasteurisation, homogenisation and spray-drying of wet-mix. Pasteurisation at 100 °C caused extensive WP denaturation (above 80%) and increased the viscosity. Available lysine content was 52% higher in powdered IMF obtained from wet-mixes pasteurised at 75 °C compared to 100 °C. A significant reduction in energy consumption could be achieved by producing IMF from 60% TS wet-mixes pasteurised at 75 °C, while obtaining powders with less than 7% WP denaturation, no loss of available lysine during processing and post-reconstitution stability for 2 h.

AB - This study investigated the effects of total solids (TS) in the wet-mix and pasteurisation temperature on the whey protein (WP) denaturation, rheological behaviour, emulsifying properties and available lysine content of a model infant milk formula (IMF). IMF with 50% or 60% (w/w) TS were produced by wet-mix process and pasteurised at 75 °C or 100 °C for 18 s. Measurements were taken after dispersion, pasteurisation, homogenisation and spray-drying of wet-mix. Pasteurisation at 100 °C caused extensive WP denaturation (above 80%) and increased the viscosity. Available lysine content was 52% higher in powdered IMF obtained from wet-mixes pasteurised at 75 °C compared to 100 °C. A significant reduction in energy consumption could be achieved by producing IMF from 60% TS wet-mixes pasteurised at 75 °C, while obtaining powders with less than 7% WP denaturation, no loss of available lysine during processing and post-reconstitution stability for 2 h.

KW - Denaturation

KW - dry matter

KW - Energy consumption

KW - Lysine

KW - Pasteurisation

KW - Viscosity

U2 - 10.1016/j.jfoodeng.2020.110194

DO - 10.1016/j.jfoodeng.2020.110194

M3 - Journal article

AN - SCOPUS:85086450214

VL - 290

JO - Journal of Food Engineering

JF - Journal of Food Engineering

SN - 0260-8774

M1 - 110194

ER -