The effect of storage on physicochemical properties of spray-dried milk, egg and milk-egg mixture
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| Authors: | Sylwia Chudy1, Jan Pikul1, Magdalena Rudzińska2, Agnieszka Makowska2 1Department of Dairy Technology, Faculty of Food Science and Nutrition, Poznań University of Life Science ul. Wojska Polskiego 28, 60-637 Poznań, Poland 2Institute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Science ul. Wojska Polskiego 28, 60-637 Poznań, Poland |
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| Abstract : | The aim of this work was to obtain a new spray-dried milk-egg mixture and to compare its physicochemical properties with the properties of whole milk powder and egg powder. The powders prepared were packaged in bags under air and vacuum and stored for 24 months. During storage all of the properties assayed (lightness,hydroxymethylfurfural, Maillard browning intensity, thiobarbituric acid reactive substances, solubility index, pH) deteriorated. The addition of milk to egg before drying improved the solubility of egg powder. Solubility of milk powder was higher than 2 cm3 in the twelfth month of storage. For this reason the powders retained their best qualities till the sixth month of storage. The kind of packaging had an influence on the quality of the products (vacuum packaging delayed the deterioration of powders). |
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| Keywords : | powdered food, milk-egg mixture, storage | ||||||||
| Language : | English | ||||||||