Physicochemical, microstructural, technological, and sensory properties of reconstituted goat milk beverage powder with added texture enhancers

IF 4.6 2区工程技术 Q2 ENGINEERING, CHEMICAL

Powder Technology Pub Date : 2025-07-24 DOI:10.1016/j.powtec.2025.121462

Mychelle de Lira Andrade , Ivania Samara dos Santos Silva , Tammyrys Maria de Oliveira Dantas , Haissa Roberta Cardarelli , Cristiani Viegas Brandão Grisi , Amanda Marília da Silva Sant'Ana , Valquiria Cardoso da Silva Ferreira , Fabio Anderson Pereira da Silva

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Abstract

This study aimed to develop a goat milk beverage by spray-dryer drying and to evaluate the influence of the addition of a texture improver (guar and xanthan gums) on the technological and sensory properties of the reconstituted beverage. Five formulations were developed: the original beverage (BO), obtained from the fermentation of goat milk; the original powdered beverage (B1); powdered beverage with 0.70 % guar gum and 0.30 % xanthan gum (B2); and samples B1 and B2 reconstituted with 10 % water, called BR1 and BR2, respectively. Powdered samples were evaluated for their physical and technological properties and liquid/reconstituted samples were evaluated for their physicochemical and sensory characteristics. Gum incorporation increased both apparent (0.39 to 0.42 g/cm³) and compacted density (0.49 to 0.54 g/cm³), while reducing true density. It also enhanced water absorption capacity from 3.47 gH₂O/mL in B1 to 10.80 gH₂O/mL in B2, and induced color changes. The FTIR analysis indicated chemical interactions associated with the gums and the XRD presented an amorphous structure for both samples. For liquid/reconstituted beverages, the Preferred Attribute Elicitation (PAE) approach highlighted notable differences among formulations. Although the BO sample received the highest sensory scores, gum incorporation significantly improved both technological and sensory properties of the final product. These results demonstrate the potential of goat milk and the application of gums in the formulation of powdered milk beverages with differentiated characteristics, with adequate properties to meet the consumer market.

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添加质地增强剂的再造山羊奶饮料粉的理化、显微结构、工艺和感官性能

本研究的目的是利用喷雾干燥机对山羊奶饮料进行干燥，并评价添加瓜尔胶和黄原胶对山羊奶饮料工艺性能和感官性能的影响。开发了五种配方：原始饮料（BO），由羊奶发酵获得；原粉状饮料（B1）；含0.70%瓜尔胶和0.30%黄原胶的粉末状饮料（B2）；用10%的水重构样品B1和B2，分别称为BR1和BR2。对粉末样品的物理和工艺性能进行了评估，对液体/重构样品的物理化学和感官特性进行了评估。胶的掺入增加了表观密度（0.39 ~ 0.42 g/cm3）和压实密度（0.49 ~ 0.54 g/cm3），降低了真密度。同时使B1的吸水量从3.47 gH2O/mL提高到10.80 gH2O/mL，并引起颜色变化。FTIR分析表明，两种样品的胶均具有化学相互作用，XRD分析表明两种样品均呈无定形结构。对于液体/重组饮料，首选属性引出（PAE）方法突出了配方之间的显着差异。虽然BO样品获得了最高的感官分数，但口香糖的掺入显著改善了最终产品的技术和感官性能。这些结果表明，羊奶和树胶在奶粉饮料配方中的应用潜力，具有差异化的特点，具有足够的性能，以满足消费市场。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Powder Technology 工程技术-工程：化工

CiteScore

9.90

自引率

15.40%

发文量

1047

审稿时长

46 days

期刊介绍： Powder Technology is an International Journal on the Science and Technology of Wet and Dry Particulate Systems. Powder Technology publishes papers on all aspects of the formation of particles and their characterisation and on the study of systems containing particulate solids. No limitation is imposed on the size of the particles, which may range from nanometre scale, as in pigments or aerosols, to that of mined or quarried materials. The following list of topics is not intended to be comprehensive, but rather to indicate typical subjects which fall within the scope of the journal's interests: Formation and synthesis of particles by precipitation and other methods. Modification of particles by agglomeration, coating, comminution and attrition. Characterisation of the size, shape, surface area, pore structure and strength of particles and agglomerates (including the origins and effects of inter particle forces). Packing, failure, flow and permeability of assemblies of particles. Particle-particle interactions and suspension rheology. Handling and processing operations such as slurry flow, fluidization, pneumatic conveying. Interactions between particles and their environment, including delivery of particulate products to the body. Applications of particle technology in production of pharmaceuticals, chemicals, foods, pigments, structural, and functional materials and in environmental and energy related matters. For materials-oriented contributions we are looking for articles revealing the effect of particle/powder characteristics (size, morphology and composition, in that order) on material performance or functionality and, ideally, comparison to any industrial standard.