Color changes of milk powder due to heat treatments and season of manufacture
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| Format: | Artículo científico |
| Language: | en |
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Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2007
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| _version_ | 1876476091161378816 |
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| author | G. Grigioni |
| author_facet | G. Grigioni |
| contents | Color changes of milk powder due to heat treatments and season of manufacture G. Grigioni A. Biolatto M. Irurueta A. M. Sancho R. Páez N. Pensel Química color Milk powder heat treatment In the present work, the changes of color in whole milk powder (WMP) were evaluated in relation to the milkingseason and the thermal treatment applied to the milk before dry step. The WMP obtained under indirect thermal treatmentconditions (IHT: 90-93 °C; 180 s) showed significant lower values of L*, reflectance measured at 450 nm and index ofprotein than WMP elaborated with direct thermal treatment (DHT: 105 °C; 30 s) (p<0.05). An opposite behavior showed thecomponent b* and hidroximetilfurfural. WMP produced in summer revealed the lowest levels of L* in contrast with WMPfrom autumn and winter (p<0.05). In general, The WMP elaborated in spring and summer showed higher levels of b* forboth thermal treatments. 2007 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72450502 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.5 Vol.5 |
| format | Artículo científico |
| id | redalyc_72450502 |
| institution | Redalyc |
| language | en |
| publishDate | 2007 |
| publisher | Sociedad Mexicana de Nutrición y Tecnología de Alimentos |
| spellingShingle | Color changes of milk powder due to heat treatments and season of manufacture G. Grigioni Química color Milk powder heat treatment Color changes of milk powder due to heat treatments and season of manufacture G. Grigioni A. Biolatto M. Irurueta A. M. Sancho R. Páez N. Pensel Química color Milk powder heat treatment In the present work, the changes of color in whole milk powder (WMP) were evaluated in relation to the milkingseason and the thermal treatment applied to the milk before dry step. The WMP obtained under indirect thermal treatmentconditions (IHT: 90-93 °C; 180 s) showed significant lower values of L*, reflectance measured at 450 nm and index ofprotein than WMP elaborated with direct thermal treatment (DHT: 105 °C; 30 s) (p<0.05). An opposite behavior showed thecomponent b* and hidroximetilfurfural. WMP produced in summer revealed the lowest levels of L* in contrast with WMPfrom autumn and winter (p<0.05). In general, The WMP elaborated in spring and summer showed higher levels of b* forboth thermal treatments. 2007 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72450502 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.5 Vol.5 |
| title | Color changes of milk powder due to heat treatments and season of manufacture |
| topic | Química color Milk powder heat treatment |
| url | https://www.redalyc.org/articulo.oa?id=72450502 |