Estudo dos efeitos do agente microencapsulante no pó obtido por secagem de atomização do leite caprino in natura

Abstract

Goat’s milk is one of the most popular dairy products consumed worldwide and is frequently suggested for children and for those affected by general digestive diseases due to its low lactose content. In Brazil, it complements the diet of populations in the Southeastern region and in the Northeastern semi-arid region, especially in the state of Paraíba, the national leader in its production. Spray drying is a method by which liquid volumes of food products are reduced to powders higher in biochemical stability, employing for that technique additives known as microencapsulating agents — added beforehand as solid quotas of mass fraction — which act on the sensorial, physicochemical, and morphologic behaviors of the resulting food powders. The present study hasfocused on evaluating the impact individually generated by three different defined configurations of carrying agents on powdered in natura goat’s milk: maltodextrin with a dextrose equivalent (DE) of 20, a mixture of gum arabic and the aforesaid maltodextrin, and modified starch. The result of the analysis revealed that the three distinct setups of spray drying carrier agents were effective in its goal of obtaining milk powders with a wide range of characteristics within the references ranges established by drying and food science literature and by Brazilian legislation. The maltodextrin-gum arabic mixture produced a goat’s milk powder more readily soluble in water and of finer granulometric properties. The modified starch was unequivocally more efficient in producing a milk powder with superior preservability, lower water activity when compared to the maltodextrin as the sole microencapsulating agent and, as determined by the colorimetric study, a redder and more yellow powder; in addition, the reconstituted (liquid) milk was measured slightly more acidic. The three setups had identical statistical impact (95% confidence interval) on the ashes content measurements, on water content, and on the refractometric index of the reconstitutions.