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The effect of drying temperature and sodium caseinate concentration on the functional and physical properties of spray-dried coconut milk
This study investigated the effect of drying temperature on the stability and quality of spray-dried coconut milk. A low concentration (1–2% w/w) of sodium caseinate (SC) was used as emulsifying agent with 8–9% of maltodextrin. The spray drying temperature was varied from 140 to 180 °C. Emulsions pr...
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| Publicado en: | J Food Sci Technol |
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| Autores principales: | , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Springer India
2020
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8249532/ https://ncbi.nlm.nih.gov/pubmed/34294979 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04820-9 |
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