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The effect of storage on physicochemical properties of spray-dried milk, egg and milk-egg mixture

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Chudy S., Pikul J., Rudzinska M., Makowska A.

Acta Agrophysica

2015

tom 22

nr 1

The aim of this work was to obtain a new spray-dried milk-egg mixture and to compare its physicochemical properties with the properties of whole milk powder and egg powder. The powders prepared were packaged in bags under air and vacuum and stored for 24 months. During storage all of the properties assayed (lightness, hydroxymethylfurfural, Maillard browning intensity, thiobarbituric acid reactive substances, solubility index, pH) deteriorated. The addition of milk to egg before drying improved the solubility of egg powder. Solubility of milk powder was higher than 2 cm3 in the twelfth month of storage. For this reason the powders retained their best qualities till the sixth month of storage. The kind of packaging had an influence on the quality of the products (vacuum packaging delayed the deterioration of powders).

Ograniczanie wyników

1 Acta Agrophysica

1 Chudy S.

1 Makowska A.

1 Pikul J.

1 Rudzinska M.

1 2015

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The effect of storage on physicochemical properties of spray-dried milk, egg and milk-egg mixture