title: Effect of spray drying on the sensory and physical properties of hydrolysed casein using gum arabic as the carrier.
abstract: This study was aimed at spray drying hydrolysed casein using gum Arabic as the carrier agent, in order to decrease the bitter taste. Three formulations with differing proportions of hydrolysed casein: gum Arabic (10:90, 20:80 and 30:70) were prepared and characterized. They were evaluated for their moisture content, water activity, hygroscopicity, dispersibility in water and in oil, particle size and distribution, particle morphology, thermal behaviour (DSC) and bitter taste by a trained sensory panel using a paired-comparison test (free samples vs. spray dried samples). The proportion of hydrolysed casein did not affect the morphology of the microspheres. The spray drying process increased product stability and modified the dissolution time, but had no effect on the ability of the material to dissolve in either water or oil. The sensory tests showed that the spray drying process using gum Arabic as the carrier was efficient in attenuating or masking the bitter taste of the hydrolysed casein.
authors.affiliation: College of Animal Science and Food Engineering, University of São Paulo (USP), Av. Duque de Caxias Norte, 225. CP 23, 13535 900 Pirassununga, SP Brazil.
authors.forename: S F
authors.initials: SF
authors.lastname: Subtil
authors.affiliation: College of Food Engineering, State University of Campinas (UNICAMP), Rua Monteiro Lobato, 80. CP 6121, 13083-862 Campinas, SP Brazil.
authors.forename: G A
authors.initials: GA
authors.lastname: Rocha-Selmi
authors.affiliation: College of Animal Science and Food Engineering, University of São Paulo (USP), Av. Duque de Caxias Norte, 225. CP 23, 13535 900 Pirassununga, SP Brazil.
authors.forename: M
authors.initials: M
authors.lastname: Thomazini
authors.affiliation: College of Animal Science and Food Engineering, University of São Paulo (USP), Av. Duque de Caxias Norte, 225. CP 23, 13535 900 Pirassununga, SP Brazil.
authors.forename: M A
authors.initials: MA
authors.lastname: Trindade
authors.affiliation: College of Food Engineering, State University of Campinas (UNICAMP), Rua Monteiro Lobato, 80. CP 6121, 13083-862 Campinas, SP Brazil.
authors.forename: F M
authors.initials: FM
authors.lastname: Netto
authors.affiliation: College of Animal Science and Food Engineering, University of São Paulo (USP), Av. Duque de Caxias Norte, 225. CP 23, 13535 900 Pirassununga, SP Brazil.
authors.forename: C S
authors.initials: CS
authors.lastname: Favaro-Trindade
keywords: Bitter taste; Encapsulation; Microencapsulation; Sensory analysis; Thermal behaviour