Abstract

The influence of different contents of maltodextrin and whey protein isolate was investigated in the coffee foam, drying kinetics, sensory acceptance of cappuccinos (added of instant coffee) and solubility, antioxidant capacity, wettability, and moisture content of dried samples. The desirability function was used to define the optimum process condition. Shorter drying times and greater stability were achieved using higher concentrations of whey proteins than maltodextrin for foams. The results analyzed showed significantly higher retention of bioactive components, low moisture and high wettability of powders. The Midilli model was the most appropriate to represent the drying kinetics. The foaming agents contributed to improving the quality characteristics (aroma, taste, and overall impression) of instant coffee (p < 0.05). There was no influence of the foaming agents on the solubility and density of the powders (p > 0.05). The combination of the agents of 1.32% of maltodextrin and 2.64% of whey protein isolate obtained greater overall desirability (0.6503).

摘要

研究了不同含量的麦芽糖糊精和乳清分离蛋白对咖啡泡沫、干燥动力学、卡布奇诺（添加速溶咖啡）的感官接受度以及干燥样品的溶解度、抗氧化能力、润湿性和水分含量的影响。意愿函数用于定义最佳工艺条件。与麦芽糖糊精相比，用于泡沫的乳清蛋白浓度更高，干燥时间更短，稳定性更高。分析的结果表明，生物活性成分的保留率显着提高，粉末的低水分和高润湿性。Midilli 模型最适合代表干燥动力学。发泡剂有助于改善速溶咖啡的质量特性（香气、味道和整体印象）（p < 0.05)。发泡剂对粉末的溶解度和密度没有影响( p  > 0.05)。1.32% 的麦芽糖糊精和 2.64% 的乳清蛋白分离物的组合获得了更大的整体合意性 (0.6503)。