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Shelf‐life study of spray‐dried groundnut milk powder
Journal of Food Process Engineering ( IF 2.7 ) Pub Date : 2019-09-29 , DOI: 10.1111/jfpe.13259 D. Saha 1 , Saroj K. Nanda 1 , Deep N. Yadav 1
Journal of Food Process Engineering ( IF 2.7 ) Pub Date : 2019-09-29 , DOI: 10.1111/jfpe.13259 D. Saha 1 , Saroj K. Nanda 1 , Deep N. Yadav 1
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Shelflife study of spray‐dried groundnut milk powder was conducted in metal tin can and aluminum foil package. The observations were recorded at 0th, 1st, 2nd, 4th, 8th, 12th, and 16th week of storage. There was an increasing trend in the values of moisture content (3.69–7.56% w.b. and 3.69–7.08% w.b.), water activity (0.44–0.68 and 0.44–0.64), and free fatty acid (0.48–2.02% and 0.48–1.87%) in aluminum foil package and metal tins can, respectively. Dispersibility of powder varied between 96.10–90.22% and 96.10–91.78% while insolubility index varied between 0.75–3.88 ml and 0.75–3.56 ml in aluminum foil package and metal tin can, respectively. Results indicated that groundnut milk powder can be safely stored in both the packaging materials for 3 months and metal tin can packaging is better than aluminum foil packaging. A significant difference in the values of the above parameters was observed in commercially available milk powder during the same storage period. PRACTICAL APPLICATIONS: Groundnut is widely used for oil extraction or consumed as roasted nuts. Considering its wide acceptability and nutritional value, groundnut processing needs more diversification in order to utilize its potential. Groundnut can be used for the preparation of imitation milk for lactose intolerant population of the country. However, groundnut milk has a very limited shelf life (5–7 days under refrigerated condition) and adds to the increased transportation cost of carrying liquid milk from one place to another. The conversion of groundnut milk into powder using spray drying will reduce product perishability as well as storage and transportation costs. Further, the shelf life study of the groundnut milk powder in different packaging material will be useful in determining the safe storage period as well as the type of packaging material to be used for storing the powder considering the quality as well as sensory attributes of the powder during the duration of storage.
中文翻译：
喷雾干燥花生奶粉的保质期研究
在金属锡罐和铝箔包装中进行喷雾干燥花生奶粉的保质期研究。在储存的第 0、1、2、4、8、12 和 16 周记录观察结果。水分含量（3.69-7.56% wb 和 3.69-7.08% wb）、水分活度（0.44-0.68 和 0.44-0.64）和游离脂肪酸（0.48-2.02% 和 0.48-1.87）的值有增加的趋势%) 分别装在铝箔包装和金属罐中。粉末在铝箔包装和金属锡罐中的分散性在 96.10-90.22% 和 96.10-91.78% 之间变化，而不溶解指数在 0.75-3.88 ml 和 0.75-3.56 ml 之间变化。结果表明，花生奶粉在两种包装材料中均可安全存放3个月，金属锡罐包装优于铝箔包装。在相同的储存期间，在市售奶粉中观察到上述参数值的显着差异。实际应用： 花生广泛用于榨油或作为烤坚果食用。考虑到其广泛的可接受性和营养价值，花生加工需要更加多样化才能发挥其潜力。花生可用于配制国内乳糖不耐受人群的仿奶。然而，花生奶的保质期非常有限（冷藏条件下为 5-7 天），并且增加了将液态奶从一个地方运送到另一个地方的运输成本。使用喷雾干燥将花生乳转化为粉末将降低产品的易腐性以及储存和运输成本。更多，
更新日期：2019-09-29
中文翻译：
喷雾干燥花生奶粉的保质期研究
在金属锡罐和铝箔包装中进行喷雾干燥花生奶粉的保质期研究。在储存的第 0、1、2、4、8、12 和 16 周记录观察结果。水分含量（3.69-7.56% wb 和 3.69-7.08% wb）、水分活度（0.44-0.68 和 0.44-0.64）和游离脂肪酸（0.48-2.02% 和 0.48-1.87）的值有增加的趋势%) 分别装在铝箔包装和金属罐中。粉末在铝箔包装和金属锡罐中的分散性在 96.10-90.22% 和 96.10-91.78% 之间变化，而不溶解指数在 0.75-3.88 ml 和 0.75-3.56 ml 之间变化。结果表明，花生奶粉在两种包装材料中均可安全存放3个月，金属锡罐包装优于铝箔包装。在相同的储存期间，在市售奶粉中观察到上述参数值的显着差异。实际应用： 花生广泛用于榨油或作为烤坚果食用。考虑到其广泛的可接受性和营养价值，花生加工需要更加多样化才能发挥其潜力。花生可用于配制国内乳糖不耐受人群的仿奶。然而，花生奶的保质期非常有限（冷藏条件下为 5-7 天），并且增加了将液态奶从一个地方运送到另一个地方的运输成本。使用喷雾干燥将花生乳转化为粉末将降低产品的易腐性以及储存和运输成本。更多，
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