Enzyme-modified cheese powder production: Influence of spray drying conditions on the physical properties, free fatty acid content and volatile compounds

Salum P., Berktas S., ÇAM M., Erbay Z.

International Dairy Journal, cilt.125, 2022 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 125
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1016/j.idairyj.2021.105241
  • Dergi Adı: International Dairy Journal
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database
  • Kayseri Üniversitesi Adresli: Hayır

Özet

© 2021 Elsevier LtdEnzyme-modified cheese (EMC) is a flavour ingredient with intense cheese flavour and can be produced in both liquid and powder form. In this study, the effects of spray drying process conditions (inlet temperature, feed flow rate, air flow rate) on the quality parameters of EMC powder (compositional, physical, and morphological properties) were investigated. Additionally, the variations in the free fatty acids and volatile compounds were assessed. The results showed that higher drying yields and desirable physical properties (flowability, wettability, bulk density, and colour) were obtained at low drying rates. Moreover, detection of volatile compounds (n-aldehydes and methyl ketones) at higher spray drying rates indicated fat oxidation. Reconstitution properties of the powders were dependent not only on the factors including surface fat of the powder and hydrophobicity of the powder surface, but also the other factors such as bulk density, particle agglomeration and porosity.