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Effects of the emulsifier concentration on the microstructure and end-use properties of spray dried coconut milk powders

Proceeding from jhptump / 2018-02-10 11:47:42
Oleh : Hamad and Suphantharika, M. (
Dibuat : 2012-05-07, dengan 1 file

Keyword : coconut milk, powder, emulsifier, spray dry, sodium caseinate

Properties of spray dried powder depended on the used process, feed composition and operation condition during spray dry. Physical properties of the spray dry such as size, shape, porosity, and density influenced on the end-used properties i.e flowability, wettability and dispersibility of the spray dried powders. This study aimed to investigate the effects of the concentration of sodium caseinate used as an emulsifier on the characteristic and end-use properties of the spray dried coconut milk powders. The freshly prepared coconut milk was blended with various concentrations of sodium caseinate i.e. 0,1,2,3 and 5% w/v and 10% (w/v) maltodextrin. The emulsion was pasteurized at 70oC for 1 min, homogenized using the high pressure homogenizer at 200/20 bar for five passes and then spray dried by a spray dryer at 180oC for the input temperature. The oil droplet size of the homogenized coconut milks was found to be decreased with increasing concentration of sodium caseinate up to 3% and then increased there after. The stability of the coconut milk obtained after reconstitution at 40oC was highest at 3% and 5% sodium caseinate. These results indicate that the optimum concentration of sodium caseinate was 3%. However, all the spray dried coconut milk powder were very small and very cohesive leading to their poor flowability. The dispersibility of these powders was good but their wettability could be further improved. This study showed

that emulsifier concentration would influence on microstructure and use-end properties of coconut milk powders. The resulted showed the fine particle and poor reconstitution

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  • 1. Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400 Thailand

    2. Department of Chemical Engineering, Faculty of Engineering, Muhammadiyah University of Purwokerto, Dukuh Waluh Road PO BOX 202 Purwokerto Indonesia, Editor: