Effects of spray drying conditions and the addition of surfactants on the foaming properties of a whey protein concentrate

• DOI: 10.1016/j.lwt.2014.02.016
• Publication Date: 2014-03-03T06:48:23Z
• Authors: J. Osorio; J. Monjes; M. Pinto; C. Ramírez; R. Simpson; O. Vega
• Keywords: Dairy industry; Foaming agent

Whey is the main waste by-product from dairy industry and at same time major source of globular proteins. These proteins are concentrated mainly through spray drying, but high temperatures affect foaming properties protein. The addition surfactants can have a protective role against thermal effects. aim this work was to optimize spray-drying condition surfactant concentration obtain whey protein concentrate (WPC) be used in hot beverages according criteria for stability. Three three concentrations were applied, optimization conducted using response surface analysis. Sensory analysis applied WPC obtained under optimal conditions. results showed that stability industrial attained when drying performed 210 °C with 1.50 g/100 g. This resulted capacity 3.80 mL, moisture content 1.82 g apparent density 0.181 g/cm3. sensory suggested aroma related dairy, cooked taste sweet notes. In conclusion, temperature played an important WPC.