scholarly journals The addition of ginger extract in making soymilk powder by spray drying method: Chemical constituents, sensory characteristic and antioxidant activity

2011 ◽  
Vol 9 (1) ◽  
pp. 17-25 ◽  
Author(s):  
DIKA PRAMITASARI ◽  
R. BASKORO KATRI ANANDHITO ◽  
GUSTI FAUZA
Keyword(s):  
Antioxidant Activity ◽  
Spray Drying ◽  
Chemical Constituents ◽  
Milk Powder ◽  
Proximate Analysis ◽  
Cow Milk ◽  
Chemical Characteristics ◽  
Drying Method ◽  
Ginger Extract ◽  
Sensory Characteristic

Pramitasari D, Anandhito RBK, Fauza G. 2011. The addition of ginger extract in making soymilk powder by spray drying method: Chemical constituents, sensory characteristic and antioxidant activity. Biofarmasi 9: 17-25. Soybean has better nutritional contents than other legumes. Soybean is appropriate to produce soymilk due to the protein contents which similar to cow milk. However, soymilk has an unpleasant beany flavor taste which less favored by consumers. This study aimed to determine the effect of ginger extract adding on soy milk powder which produced by a spray dryer method regarding to chemical characteristics, antioxidant activity, and the consumer acceptance of product. This research used a Completely Randomized Design (CRD) with three different concentrations of ginger extract treatments. The treatments were consisted of the ginger extract concentration by 0% (P1 as control), 2% (P2) and 3% (P3). The chemical characteristics were proximate analysis (AOAC), antioxidant activity (DPPH) and sensory characteristic (hedonic quality test). The statistical analysis used was ANOVA method at α=5% and followed by Duncan's Multiple Range Test. The result showed that moisture, ash, and fat content of product were not significantly different from P1, but the protein content and the antioxidant activity were significantly increasing due to the addition of ginger extract. The lowest antioxidant activity was P1, while the highest was P3. The sensory test result showed that the product with the highest overall preferences was P3.

scholarly journals The Effect of Different Type Drying Methods on Chemical Characteristics and Microbiology of Goat Milk Powder Kefir

2020 ◽  
Vol 7 (1) ◽  
Author(s):  
Nurwantoro Nurwantoro ◽  
Siti Susanti ◽  
Heni Rizqiati
Keyword(s):  
Water Content ◽  
Spray Drying ◽  
Milk Powder ◽  
Goat Milk ◽  
Fat Content ◽  
Ash Content ◽  
Chemical Characteristics ◽  
Drying Method ◽  
Total Acid ◽  
Total Yeast

The research aims to test and compare the chemical characteristics and total Lactic Acid Bacteria or LAB of goat milk powder kefir that was produced from cabinet drying, freeze drying and spray drying. Kefir was made from goat milk since it was found as a good digestibility, no β-lactoglobulin, and high protein. Data analysis was performed with the test analysis of variance with a significance level of 5% followed by Duncan testing if significant result was detected. Analysis of total acid was conducted using titration. Analysis of proteins was conducted using Kjeldahl method. Water content analysis was performed using oven and ash content was analyzed using furnace. Analysis of fat content was conducted using Soxhlet method. Analysis of total LAB and total yeast were done using Total Plate Count (TPC). As results, drying method significantly affected (p<0.05) water content, ash content, and total LAB but there was no significant effect (p<0.05) on the total acid, protein content, fat content, and total yeast. As conclusion, the best treatment of drying method in making goat milk kefir powder was spray drying

scholarly journals MICROENCAPSULATION OF PULP OF MANGIFERA INDICA L. BY SPRAY DRYING AND ANTIOXIDANT ACTIVITY

2017 ◽  
Vol 9 (12) ◽  
pp. 181
Author(s):  
Nerlis Paola Pajaro Castro ◽  
Clemente Granados Conde ◽  
Miladys Esther Torrenegra AlarcÓn ◽  
MarÍa Del Rosario Osorio Fortich ◽  
Enilson JÓse Pajaro Castro ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Spray Drying ◽  
Mineral Content ◽  
Mangifera Indica ◽  
Life Time ◽  
Total Phenol Content ◽  
Drying Method ◽  
Drying Techniques ◽  
Ic50 Values ◽  
Mango Pulp

Introduction: For the food industry and trade, it is very important to obtain powders based on fruits or vegetables by means of drying techniques that allow them to preserve their nutritional, organoleptic properties and also extend the life time by offering new commercialization possibilities. Studies have made it possible to optimize drying techniques by obtaining water-free products in more than 80% with a high commercial value. To microencapsulate the mango pulp (Mangifera indica L) flounder variety by the Spray Drying method and to evaluate its potential antioxidant activity.Methodology: The fruits were collected in the municipality of Turbana - Bolívar (10º 16 '22 "N 75º 26' 38" W), Colombia. The pulps obtained from the healthy fruits were microencapsulated by the spray drying method. The obtained microcapsules were measured the particle size and the mineral content was determined. The antioxidant activity was determined by three methodologies: total phenols, DPPH • and ABTS • +.Results: The results obtained demonstrate that the microcapsules of the mango pulp (M. indica L) have a mineral content in the following order of importance Calcium> Phosphorus> Iron. The IC50 values for the DPPH • and ABTS • assay were found to be 110.54 ± 1.5 μg / mL and 65.33 ± 1.0 μg / mL respectively. The total phenol content was 73.11 ± 1.54 mg AG / 100 mg of microcapsules, which may be related to the antioxidant activity.Conclusion: The spray drying method was a suitable technique to microcapsulate the mango pulp (M.indica L), which were shown to possess antioxidant activity.

Antioxidant activity and chemical characteristics in egg albumen fermented by lactid acid bacteria

2020 ◽  
Vol 45 (3) ◽  
pp. 214-221
Author(s):  
N. Nahariah ◽  
H. Hikmah ◽  
F.N. Yuliati
Keyword(s):  
Antioxidant Activity ◽  
Water Content ◽  
Total Protein ◽  
Milk Powder ◽  
Chemical Characteristics ◽  
Powdered Milk ◽  
Glucose Content ◽  
Fermentation Time ◽  
Glucose Levels ◽  
Egg Albumen

Research on fermentation time and the addition of milk powder to egg albumen is still limited. The purpose of this study was to determine the antioxidant activity and chemical characteristics of fermented egg albumen using different levels of full cream milk powder and different microbial fermentation times. This study used a completely randomized factorial pattern design, 4 x 5 treatments with 4 replications. Research materials include egg albumen, full cream milk powder and mixed Lactic Acid Bacteria (L. bulgaricus, L.achidopillus, and Streptococcus thermopillus). The research treatments were the addition of powdered milk in different level (%) including, 0, 2, 4 and 6. Fermentation times were 0, 12, 24, 36, and 48 h, respectively. The results showed that the addition of powdered milk in different level and fermentation time had no significant effect on the antioxidant activity. The addition of different-level powdered milk was not significant on the glucose content and total protein, but it was very significant (P<0.01) on water content. The fermentation time had a very significant effect (P<0.01) on glucose levels and total protein, but it had no significant effect on the water content of albumen fermentation. Antioxidant activity did not change during the fermentation time and the addition of different-level milk powder. The 24 h fermentation time could reduce the total protein and glucose levels of egg albumen. Adding 2% milk powder could reduce the water content of egg albumen fermentation. 

scholarly journals Influence of k-casein genotype on heat stability and cheese making properties of milk powder

Mljekarstvo ◽  
2021 ◽  
pp. 269-280
Author(s):  
Alexandr Gennadyevich Kruchinin ◽  
Keyword(s):  
Spray Drying ◽  
Freeze Drying ◽  
Milk Powder ◽  
Heat Stability ◽  
Model Systems ◽  
Drying Method ◽  
Cheese Making ◽  
Rennet Coagulation ◽  
Ph Range ◽  
Physical And Chemical

In this study the effect of k-casein gene polymorphism on the technological characteristics of milk powder obtained by spray (AA1:BB1) and freeze drying (AA2:BB2) was investigated. Standardized and generally accepted methods were used in the field of physical and chemical control of dairy products, as well as methods for assessing the heat stability and cheese making properties of milk. The most heat-resistant were the samples with a predominance of milk obtained from cows with the AA CSN3 genotype, in the pH range from 6.4 to 7.0 (36-91 minutes for AA1:BB1 and 37-101 minutes for AA2:BB2). In systems with a fraction of 25 % to 100 % of milk from cows with the AA CSN3 genotype obtained by freeze drying, higher (by 3-10 %) stabilization qualities of protein were revealed when heated in the pH range from 6.4 to 7.0 compared to spray drying. The analysis of the results regarding the cheese making properties showed that with an increase in the proportion of milk from cows with the BB CSN3 genotype from 0 % to 100 % in model systems, the rennet coagulation time decreases for all samples, regardless of the drying method. It was also found that when using freeze drying, coagulum of all samples were assigned to the highest class of milk quality in terms of cheese making properties, while during spray drying only the samples consisting of min. 75 % or completely of milk obtained from cows with genotype BB CSN3 corresponded to this category.

scholarly journals ENCAPSULATION OF L-ASCORBIC ACID WITHIN THE NATURAL BIOPOLYMER-GALACTOMANNAN-USING THE SPRAY-DRYING METHOD: PREPARATION, CHARACTERIZATION, AND EVALUATION OF ANTIOXIDANT ACTIVITY

Química Nova ◽  
2015 ◽  
Author(s):  
Carlos A. G. de Souza ◽  
Sônia M. C. Siqueira ◽  
Antônia F. V. de Amorim ◽  
Selene M. de Morais ◽  
Tamara Gonçalves ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Spray Drying ◽  
Drying Method

scholarly journals Kandungan Gizi dan Aktivitas Antioksidan Permen Jelly Buah Pedada (Sonneratia Caseolaris) dengan Penambahan Karagenan

2020 ◽  
Vol 9 (2) ◽  
pp. 154
Author(s):  
Dwi Tria Ramadani ◽  
Dini Wulandari ◽  
Aisah Aisah
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Water Content ◽  
Fruit Juice ◽  
Proximate Analysis ◽  
Ash Content ◽  
Chemical Characteristics ◽  
Sonneratia Caseolaris ◽  
Quantitative Descriptive ◽  
Activity Method

Pedada fruit (Sonneratia caseolaris) is one of the mangrove varieties that has a high nutritional content and has the potential as an antioxidant. In general, pedada is still underutilized by the community because it tastes sour and feels tight when consumed directly. One of the efforts in utilizing the pedada fruit is processing it into jelly candy. The purpose of this study was to determine the chemical characteristics of pedada jelly candy with the addition of carrageenan. This research is an experimental design using a quantitative descriptive approach with P2K2(100 ml  of pedada fruit juice and 20 gr carrageenan) and P0K2 contol samples (without pedada fruit juice and 20 gr of carrageenan). To find out the chemical characteristics were tested Carbohydrate, protein, fat, fiber, water content, ash content, vitamin C and Antioxidant activity. This research was conducted in May-August 2018. Jelly candy making was carried out at the STIKes Baiturrahim Jambi Nutrition and Food Laboratory, Chemical characteristics were tested by proximate analysis (Carbohydrate, protein, fat, fiber, water content, ash content), iodimetry (vitamin c) method and DPPH (Antioxidant activity) method. The best treatment in making Pedada jelly candy which is very preferred, namely P2K2 (100 ml pedada fruit juice and 20 gr carrageenan) with a carbohydrates (69.83%), protein (5.66%), fat (9.89%), water content (39.26%), ash content (9.67%), fiber (0.67%), vitamin C (14.08%) and antioxidant activity (67.34%).

scholarly journals Effect of freeze- and spray-drying on physico-chemical characteristics, phenolic compounds and antioxidant activity of papaya pulp

2018 ◽  
Vol 55 (6) ◽  
pp. 2095-2102 ◽  
Author(s):  
Wesley Faria Gomes ◽  
Fernanda Rocha Morais França ◽  
Marina Denadai ◽  
Julianna Karla Santana Andrade ◽  
Ester Maria da Silva Oliveira ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Spray Drying ◽  
Chemical Characteristics ◽  
Physico Chemical ◽  
Papaya Pulp

scholarly journals Quality Assessment of Honey Powders Obtained by High- and Low-Temperature Spray Drying

2020 ◽  
Vol 11 (1) ◽  
pp. 224
Author(s):  
Aleksandra Jedlińska ◽  
Artur Wiktor ◽  
Dorota Witrowa-Rajchert ◽  
Dorota Derewiaka ◽  
Rafał Wołosiak ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Low Temperature ◽  
Spray Drying ◽  
Aromatic Compounds ◽  
Traditional Method ◽  
Production Method ◽  
Drying Method ◽  
Polyphenol Content ◽  
Total Polyphenol

The paper aimed to compare the quality of rapeseed and honeydew honey powders, obtained by two methods of spray drying—traditional at a high temperature (inlet air 180 °C) and innovative low-temperature spray drying with the use of dehumidified air as a drying medium (inlet air 75 °C). Total polyphenol content, antioxidant activity, and the content and types of aromatic compounds were determined. In addition, Fourier-transform infrared spectroscopy (FTIR) coupled with chemometrics analyses was done. Powders obtained by the low-temperature spray drying method (with dehumidified air) were characterized by a higher content of polyphenols, antioxidant activity, and aromatic compounds, compared to powders obtained by the traditional method. Honeydew honey compared to rapeseed honey was characterized by a higher content of polyphenols, antioxidant activity, and composition of aromatic compounds. The results proved that the production method had a higher impact on the final properties of powders than the type of honey.

Sign in / Sign up

Export Citation Format

Share Document