Formulation and nutritive value of 2 milk substitutes based on sweet lupine (Lupinus albus, var. multolupa)

Two protein mixtures, A and B, based on sweet lupine, wheat flour and dried skim milk powder were formulated, bearing in mind the chemical and nutritional standards set by the National System of Health Services for protein mixtures used through the National Program of Complementary Feeding (PNAC) for preschool children. Both formulas contained 12% of sweet lupine flour, but they differed in their skim milk content, which was 15% in mixture A, and 10% in mixture B. Taking as reference value a content of 2% moisture, formula A contains 17.6% protein and mixture B, 16.4%, with a caloric content of 420 kcal/100 g for both of them. The amino acid score was 0.80 for both mixtures. The biological quality of the proteins of A and B, measured as protein efficiency ratio (PER), was 2.2 and 2.1, respectively. These values are not statistically different, although they are lower than the value of 2.5 obtained for casein (p less than 0.01).     

Fortification of Skim Milk with Nanoliposomes Loaded with Shrimp Oil: Properties and Storage Stability

Shrimp oil nanoliposomes (SONL) were fortified into skim milk at various levels (2–10%, v/v), followed by pasteurization at 63 °C for 30 min. Skim milk showed lowered whiteness but increased redness and yellowness as SONL levels added increased (P < 0.05). Viscosity of fortified samples was also augmented with increasing levels of SONL (P < 0.05). Sensory analysis indicated that fortified milk skim samples had no perceivable fishy odor and were organoleptically acceptable. When skim milk fortified with 10% SONL was stored up to 15 days at 4 °C, the microbial load was less than 2.54 log CFU mL⁻¹. The pH and acidity values were also within the acceptable limits. As measured by peroxide value (PV) and thiobarbituric acid reactive substances (TBARS), shrimp oil in SONL did not undergo oxidation during the extended storage. The fatty acid profile of shrimp oil revealed no loss of polyunsaturated fatty acids taken place during the storage of fortified milk. Therefore, nanoliposomes could be an effective carrier for shrimp oil to be fortified in skim milk.     

Spray Drying of Skim Milk Mixed with Milk Permeate: Effect on Drying Behavior, Physicochemical Properties, and Storage Stability of Powder

The possibility of using milk permeate (MP) to lower the protein level of skim milk powder (SMP) in producing powders of 34% and lower protein is explored. Skim milk suspensions with various levels of MP were prepared by mixing SMP and MP powder (MPP) at the ratios of 1:0, 7:3, 3:7, and 0:1: from 34 to 5.3% protein. The suspensions were dried in a spray dryer with inlet and outlet temperatures of 180 and 80°C, respectively. Increasing permeate concentration in the mixture showed a greater tendency to stickiness manifested by lowered the cyclone recovery of the powder as more powder stuck on the wall of the dryer. Increasing permeate concentration in the resultant powder did not significantly affect the bulk density but led to a reduction in the particle size and also made the powder slight green and yellowish in color. It also found to lower the glass transition temperature (T_g) of the skim milk powder (SMP) and induce crystallization of lactose at lower water activity (a_w ≥ 0.328 for SMP:MPP of 3:7 and 0:1 compared to a_w ≥ 0.0.432 for SMP:MPP of 1:0 and 3:7). Addition of MP in SMP lowered the T_g values of the resulting powders. The permeate fraction in spray-dried SMP/MPP mixtures found to lower the critical a_w and moisture content, suggesting the SMP mixed with MPP is more likely to become sticky than SMP alone (at 34% protein) when stored at a similar water activity and moisture content.     

Spray Drying of Skim Milk Mixed with Milk Permeate: Effect on Drying Behavior,Physicochemical Properties,and Storage Stability of Powder

The possibility of using milk permeate (MP) to lower the protein level of skim milk powder (SMP) in producing powders of 34% and lower protein is explored. Skim milk suspensions with various levels of MP were prepared by mixing SMP and MP powder (MPP) at the ratios of 1:0, 7:3, 3:7, and 0:1: from 34 to 5.3% protein. The suspensions were dried in a spray dryer with inlet and outlet temperatures of 180 and 80°C, respectively. Increasing permeate concentration in the mixture showed a greater tendency to stickiness manifested by lowered the cyclone recovery of the powder as more powder stuck on the wall of the dryer. Increasing permeate concentration in the resultant powder did not significantly affect the bulk density but led to a reduction in the particle size and also made the powder slight green and yellowish in color. It also found to lower the glass transition temperature (T_g ) of the skim milk powder (SMP) and induce crystallization of lactose at lower water activity (a_w  ≥ 0.328 for SMP:MPP of 3:7 and 0:1 compared to a_w  ≥ 0.0.432 for SMP:MPP of 1:0 and 3:7). Addition of MP in SMP lowered the T_g values of the resulting powders. The permeate fraction in spray-dried SMP/MPP mixtures found to lower the critical a_w and moisture content, suggesting the SMP mixed with MPP is more likely to become sticky than SMP alone (at 34% protein) when stored at a similar water activity and moisture content.     

Obtention and evaluation of a precooked flour of auyama (Cucurbita maxima) and rice, enriched with oleaginous proteins and/or skim milk

The purpose of the present study was the production of a precooked blend made of pumpkin squash and rice flour (PRB), processed with drum dyer. The blend was supplemented with different protein sources: soy, sesame and deffated milk. The following formulations were obtained: I) PRB + 10.5% deffated soy flour; II) PRB + 15% deffated milk; III) PRB + 5% deffated sesame flour + 10% deffated milk; IV) PRB + 5% deffated soy flour + 10% deffated sesame flour, and V) PRB + 9.5% deffated soy flour + 9.5% deffated milk. All formulations were submitted to physico-chemical, nutritional and sensorial evaluation. The protein content of the formulations varied from 14.6% to 17.9%. Rat assays gave satisfactory net protein ratio values. Soups prepared with the formulations were qualified as having good organoleptic characteristics. The production of some of the formulations described above, would contribute to a larger utilization of pumpkin, as it would allow the easy preparation of salted and sweet dishes (soups, cakes, etc).     

Crystallization and Drying of Milk Powder in a Multiple-Stage Fluidized Bed Dryer

The rationale of this study has been to use fluidized beds to crystallize amorphous spray-dried skim milk powders with multiple stages of processing at different temperatures and humidities with the aim of rapidly making mostly crystalline powders. This paper discusses the performance of a multiple-stage fluidized bed dryer, and a combination of crystallization of lactose in spray drying at high humidity (lactose nuclei formation) and subsequent fluidized bed drying. Two different combinations of spray dryer and multi-stage fluidized-bed dryer have been suggested to crystallize lactose in skim milk powder. The results show significant improvements in the crystallinity of the powders. Moisture sorption test and X-ray diffraction analysis were used to assess the crystallinity of the powders. The processed powders that were crystallized in a humid-loop spray drying combined with a two-stage fluidized-bed dryer/crystallizer showed 92% improvement in lower amorphicity by processing at different stages of 70°C, 50% RH and 80°C, 50% RH for 15 minutes. The conventionally spray-dried powders that were crystallized in a three-stage fluidized-bed dryer/crystallizer showed 87% improvement in lower amorphicity (less moisture sorption) by processing at different stages of 60°C, 50% RH; 70°C, 40% RH; and 80°C, 40% RH for 20 minutes. The multiple-stage fluidized bed system showed distinctive potential to crystallize lactose significantly in skim milk powder using an industrial-feasible process.     

The estimation of peanut meal in a premix for bread enrichment

Summary By modifying existing methods a dependable procedure has been developed for the estimation of defatted peanut flour in a premix containing this component in addition to skim milk powder and calcium carbonate. The method is based on extraction of the catechol tannin pigments of the peanut skin by refluxing with diluted alcohol, purification of the pigments by precipitation as the lead salts, and development of a red color in alcoholic hydrochloric acid. This red product has a maximum absorption at 545 mμ, and the extinction is directly proportional to the concentration of peanut meal in a range of 0–70%. Deviations from the linear relationship occur at higher concentrations. Using a premix containing 60% peanut meal, a standard deviation of 2.1% has been calculated for this procedure, indicating excellent reproducibility for control determinations.     

Uses of defatted and partially defatted peanut flours

Defatted peanut flour produced by direct solvent extraction and partially defatted peanut flours produced by mechanical pressing have many potential uses in foods. The defatted peanut flour has a high protein solubility and is light colored, practically tasteless, and odor free. The defatted peanut flour has been evaluated as: an additive to increase the protein content of foods such as bread and other baked goods, macaroni, pancakes, and puddings; an extender in meats such as meat loaf and frankfurters; and an aid in preparing skim and full-fat (fat added) milk-like drinks and ice creams. The characteristics of this flour also make it useful in the preparation of protein concentrates (by air classification) and protein isolates. The partially defatted flour, with about 55% oil removed, is ideal for preparing full-fat, milk like drinks and can also be used in baked goods, ice cream, meats, and so forth. This flour can also be toasted to different degrees for use in foods such as baked goods, in which a nutty flavor may be desired. The “over roasted” flour has potential for use as a cocoa diluent.     

Effect of dehulling and heat processing on nutritional value of sesame proteins

Processing of edible sesame flour involves use of hot lye treatment of the seed for dehulling followed by drying, screw pressing, and solvent extraction. The effect of such processing on protein quality, especially lysine availability has been studied. The enzymatic digestibility of protein is improved as a result of dehulling, and lysine present in the flour exhibits remarkable stability to heat treatment, the maximum losses being less than 15% even under drastic conditions of heat treatment of the flour (1 kg/cm² for 60 min). Supplementation of the flour with lysine at an optimal level of 1.25 g L-lysine HCl/100 g flour enhances the nutritive value of protein, making it comparable to that of milk powder.     

Influence of Dryer Type on Surface Characteristics of Milk Powders

Reconstituted milk powders (skim milk, whole milk, and milk protein concentrate powders) were spray dried using research-scale (laboratory- and pilot-scale) spray dryers to investigate the influence of type on the dryer on the surface composition (protein, fat, lactose) and morphological characteristics (size and surface structure) of the powder particles. Milk powders produced by these research-scale dryers were compared to commercially produced and freeze-dried powders. The powders produced by the laboratory- and pilot-scale dryers were significantly different from the commercially dried powders in both surface composition and morphology. The milk powders produced by laboratory- and pilot-scale dryers provided reproducible results with similar surface morphologies between dryer types, despite varying surface compositions. The surface composition of the freeze-dried powder was also significantly different from than that of the spray-dried powders. The freeze-dried skim milk powder (SMP) was similar in surface protein to its bulk protein composition, indicating relative homogeneity of particle composition of the freeze-dried powder.     

Studies on the development of infant foods from plant protein sources. Part III. Preparation, processing and properties of various products developed

Studies have been carried out on the development of a low-cost, high-quality infant food of low paste viscosity from rice, chickpea (Cicer arietinum) and cow's milk. In order to improve the overall quality of the product, chickpea was processed by different methods prior to its incorporation. A number of formulations was prepared by mixing 52% rice, 30% each, the processed chickpea sample, and 18% whole milk powder. These mixtures were processed by extrusion cooking or drum drying. In the case of the extrusion cooking method, from the nutritional and technological points of view, it was found advantageous to incorporate milk powder after cooking a mixture of rice and chickpea. The values of net protein ratio (NPR) of the products developed, whether processed by extrusion cooking or drum-drying methods, were statistically equal, and not significantly different from those of casein. Supplementing the product with methionine and threonine showed no effect in improving the NPR value, suggesting that these amino acids were not limiting. There were slight differences in the digestibilities of proteins in the products developed and all were lower than that of casein. Depending on the processing method, differences were observed in paste viscosities of the products. After partial hydrolysis of the products with pounds amylase, both the cold and hot paste viscosities were greatly reduced and were comparable with those of whole milk powder. From the results herein reported, it can be concluded that the drum-dried product prepared using rice:chickpea (carbonate presoaked):milk (52:30:18) is the best of all the products developed. Its amino acid composition compares favorably with that of the milk proteins.     

Nutritional effectiveness of soy cereal foods in undernourished infants

These studies show that a variety of cereal-soy foods can be the major or only source of protein in the diet of growing infants and children. These included various combinations of cornmeal and soy flour, with and without added dry skim milk or methionine; a wheat flour-wheat concentrate mixture or whole wheat flour with soy flour; oat and soy flours; and a corn-wheat-soy flour macaroni. Apparent absorption of nitrogen from each of these mixtures was similar, averaging 76.3±0.6 (SEM) % of intake, but was inferior to that from casein in the same children, which averaged 86.8±0.4% of intake. Apparent retentions of nitrogen averaged 26.6±0.8 and 33.8±1.0% of intake respectively, with all but one of the soy-cereal combinations being similar. This one had a mean retention equal to that from casein, possibly as the result of “instantizing” of the cornmeal which probably resulted in increased availability of dietary energy. For all the mixtures, nitrogen retention was influenced by the efficiency of nitrogen absorption, suggesting that processing methods can improve the nutritional quality of these foods.     

Experimental Results Contributed to Early Detection of Smouldering Milk Powder as an Integrated Part of Maintaining Spray Drying Plant Safety

Smoldering milk powder lumps deposited on dryer walls or falling through the hot air could potentially start a fire or even an explosion in milk powder dryers. Explosive behavior is more frequently experienced in the modern industry, where high production throughputs are desired. It has been known that powder at such a state emits carbon monoxide (CO). The work reported in this article is the study of the characteristics of CO generation during the incomplete combustion of milk powders. The powders used in the study were whole milk and skim milk. Samples placed in a reactor were heated using air at 300°C. The exhaust air of the reactor was continuously measured for CO concentration using a highly sensitive CO analyzer. Temperatures were monitored, and the smoke produced during the combustion of whole milk powder was collected and analyzed using gas-chromatography mass-spectroscopy (GC-MS). Whole milk powder was found to produce significantly higher amounts of CO than skim milk powder. Hydrocarbons, alcohols, and carboxylic acids were tentatively identified during the GC-MS analyses. Results from the study are definitely useful in optimizing the use of an early fire detection system in milk powder plants.     

Experimental Results Contributed to Early Detection of Smouldering Milk Powder as an Integrated Part of Maintaining Spray Drying Plant Safety

Smoldering milk powder lumps deposited on dryer walls or falling through the hot air could potentially start a fire or even an explosion in milk powder dryers. Explosive behavior is more frequently experienced in the modern industry, where high production throughputs are desired. It has been known that powder at such a state emits carbon monoxide (CO). The work reported in this article is the study of the characteristics of CO generation during the incomplete combustion of milk powders. The powders used in the study were whole milk and skim milk. Samples placed in a reactor were heated using air at 300°C. The exhaust air of the reactor was continuously measured for CO concentration using a highly sensitive CO analyzer. Temperatures were monitored, and the smoke produced during the combustion of whole milk powder was collected and analyzed using gas-chromatography mass-spectroscopy (GC-MS). Whole milk powder was found to produce significantly higher amounts of CO than skim milk powder. Hydrocarbons, alcohols, and carboxylic acids were tentatively identified during the GC-MS analyses. Results from the study are definitely useful in optimizing the use of an early fire detection system in milk powder plants.     

Dairy Milk Particles Made with a Mono-Disperse Droplet Spray Dryer (MDDSD) Investigated for the Effect of Fat

Mono-disperse droplet generation and subsequent drying in a spray-drying chamber, i.e., mono-disperse droplet spray dryer (MDDSD), provides a better-defined “flight experience” for liquid droplets. The related particle formation can be investigated more easily than that in the usual poly-disperse droplet spray dryer (PDDSD). Previously, skim milk, which is of high protein and high lactose content and is one of the two main dairy fluids that are processed into powder form for consumer markets, was subjected to this kind of investigation in Australia. Here, whole milk, which is the other main dairy fluid, has been spray-dried in a MDDSD set-up at Xiamen University (China). Because the initial droplet size is uniform, measurable, and the particle morphology after drying is consistent, it was possible to investigate the initial solids content effect upon shrinkage and inlet air temperature effect upon shrinkage. In contrast to what had been found for skim milk particles, the formation of the fat-containing (whole milk) particles does not follow the perfect shrinkage model as the skim milk does. This work has improved our quantitative understanding of the whole milk drying process. A fundamental analysis invoked with a modified one-dimensional modeling of spray drying has been given that has shown some further insight about the process.     

Low cholesterol egg powder. Nutritive and quality characteristics of the product

The purpose of this study is to obtain a low cholesterol egg powder for the preparation of different foods for persons whose egg consumption is restricted. Egg white and yolk mixtures prepared in different proportions were dehydrated; the following dried mixtures were obtained: A (1:1), B (2:1) and C (3:1) of egg white:yolk respectively. These mixtures were evaluated using the following parameters: proximal analysis, microbiological assay and protein quality evaluation. Physical characteristics of the powder and the sensorial tests of foods prepared with these mixtures were carried out. The fat and the cholesterol content in the mixture C were decreased by 40% and 20% respectively. The microbiological tests showed that the three mixtures were safe for human consumption. The PER of sample A (whole egg) was 3.65 and for the mixture C 3:1 egg white:yolk was 3.05. The PER of the 50:50 protein mixtures eggs white and yolk: with corn lime treated flour (HMN) were higher than that of the casein standard. The sensorial tests of the foods prepared with all the mixtures were acceptable.     

Effect of Wheat Flour on the Viscosity of Urea-formaldehyde Adhesive

It is hoped to develop new additives substituting for wheat flour used in UF-glue, which needs to investigate the interaction of flour with UF-glue as reference. This paper tested and contrasted the effects of wheat flour, maize powder, wheat starch and its mixture with gluten on the properties of UF-glue through measuring glue viscosity and slab pre-press strength. The viscosity-increasing in UF-glue and slab pre-press strengthening efficiency ordered from great to small as: wheat gluten, wheat flour, simulated flour, wheat starch, maize powder. SEM images, IR and XRD spectra do not show clear evidence of chemical reaction between flour and UF-glue around room temperature. The starch separated from mixture of flour with UF-glue keeps its crystallitic properties such as polarizing and gelatinizes when heated enough. For same compositions the viscosity of the mixture of suspension with UF-glue is bigger than that of the mixture of dry powder with UF-glue. Wheat flour and other powders containing wheat proteins have stronger influence on UF-glue than on poly(vinyl acetate) latex; the reason for this fact needs further in-depth study.     

Food uses of sunflower proteins

Commerical use of sunflower meal as a food product is dependent on the development of low chlorogenic acid cultivars and efficient procedures for dehulling the high oil cultivars and hybrids. Laboratory defatted sunflower flours have high protein contents, bland flavors, white colors at acid pH levels, and contain no antinutritive factors. Functional test data show that sunflower flours and protein concentrates have high salt solubility, oil absorption and oil emulsification. In rat feeding trials, the low lysine level in sunflower proteins has resulted in low protein efficiency ratios for sunflower diets and blends with cereals including bakery products. High weight gains are obtained for sunflower blends with legume and animal proteins, suggesting applications in milk and meat extenders and in soybean-based infant, formulas. Heat treatments, mechanical agitation, and emulsifiers were effective in solubilizing 80% of sunflower proteins in extended milk formulations, and the product was given high ratings in taste panel evaluations. Sunflower flour slurries show excellent whippability and foam stability, comparable to that of soybean protein isolate, but lack the ability to form a firm gel. Wieners supplemented with sunflower products have low shrinkage and cooking losses, but rate poorly in organoleptic tests. Texturization of sunflower flour by extrusion cooking gave fibrous chunks which were greyish in appearance, but had a chewy texture, a meat-like flavor, and gave low cooking losses in beef pattie formulations. Spun sunflower protein/casein (1:1) blends are superior to other vegetable proteins in shear strength, swellability and firmness. Sunflower flours are particularly deleterious to bread loaf characteristics. This effect can be partially overcome by autoclaving the flour, concentration of the protein, or addition of gluten, but the protein nutritive value of the supplemented bread is only marginally improved.     

Aqueous processing of coconuts: Economic analysis

A process previously has been developed at Texas A&M University for aqueous processing of coconuts to produce oil and a concentrated skim milk. This paper details the costs for that process and concludes that 20% of rate-of-return can be realized if the market price of coconut skim milk solids are assigned the value of $0.50/kg (bulk price).     

Mineral bioaccessibility in yerba mate (Ilex paraguariensis St) infusions and mixtures with iron fortified milk

The bioaccesibility of various minerals in infusions of yerba male (mate cocido) and preparations with Fe-fortified milk was assessed to determine the influence of the infusions on the potential bioavailability of intrinsic minerals and fortified Fe. The dialyzability (D) of iron, calcium, magnesium and zinc was evaluated, as indicator of bioaccesibility in milk samples fortified with ferrous sulfate (FS), ferric bisglicinate GF) and EDTANaFe. Dialyzability was also evaluated in mixtures of milk with mate cocido and in infusions cooked with Fe-fortified milk. In each case the effect of ascorbic acid (AA) in a ratio Fe: AA 1:4 was studied. In the mate cocido FeD was zero and increased to 15% with the addition of AA. The FeD in milk with SF, BGF and EDTANaFe (1.2, 1.0 and 27.4 respectively), increased with the addition of AA to 2.9, 3.5 and 24.8. The FeD in the mixture milk: mate cocido was 4.7%, 5.7% and 31.2% for SF, BGF and EDTANaFe respectively. With the addition of AA was 13.5%, 13.7% and 25.7%. In infusions cooked with SF fortified milk, the values were lower than those of the mixture. The CaD did not show significant changes in Fe fortified milk and its preparations with yerba mate, while the MgD and ZnD only showed a significant reduction in infusion cooked with Fe-fortified milk. The use of infusions of yerba mate does not provide significant amounts of minerals. However, its use in mixtures with milk will not adversely affect the availability of Fe in that matrix.