Abstract
Spray drying is a method of drying powder via microencapsulated from liquid rapidly with hot temperature in order to increase the shelf life. Hence, the objectives of the study are to investigate the effect of spray drying temperature on the nutritional composition and physical properties of dry milk powder of Saanen goat milk reared in Sandakan using maltodextrin as binder. The experiment tested the inlet air temperature variation from 140°C - 220°C with triplicates. The result was analyzed by a one-way analysis variance (ANOVA) using the Statistical Analysis System (SAS) version 9.4. The results showed that there are significant (p<0.05) effects of inlet air temperature on dry milk powder in term of its protein content, fat content, moisture content and the sinkability of the milk powder. Among all of the treatments, the most sinkable temperature was at 140°C. Overall, the control powder, T0 = 180°C, however, is still preferable as nutritional value (for both protein and fat) shown to be higher in this powder and have acceptable moisture and physical properties. The finding of this study can be modified as for further investigation to improve the quality of milk powder in term of its nutritional value and physical properties.
 J. Bangladesh Agril. Univ. 17(2): 206–210, June 2019
Highlights
As the demand for milk is rapidly increasing especially in developing countries, drying of milk can balance the supply of milk and can be stored for longer period forming a stable food reserve for future consumption (Caric and Kalab, 1987).The choice of goat milk over cow milk is due to its relatively brighter color, lower lactose and smaller fat globules (Tziboula-Clarke, 2003)
Saanen goat producers in Sabah are directing towards value adding the fresh goat milk (Khandoker et al, 2018) through adaptation of technology
Maltodextrins and constituents of whey from the goat milk such as globular proteins and lactose might increase the stability of fat emulsions during processing, which decreases the free fat content and improves the reconstitution properties of powders during rehydrating (Erbay and Koca, 2015).The lower fat content from other inlet temperature was might be resulted due to incomplete evaporation which causes the cracks in the membrane inducing subsequent premature release and degradation of ingredient including fat content (Zakarian and King, 1982)
Summary
As the demand for milk is rapidly increasing especially in developing countries, drying of milk can balance the supply of milk and can be stored for longer period forming a stable food reserve for future consumption (Caric and Kalab, 1987).The choice of goat milk over cow milk is due to its relatively brighter color, lower lactose and smaller fat globules (Tziboula-Clarke, 2003). One of from several dairy product derivatives are in milk powder form from spray drying process. In milk powder production, the temperature applied during the spray drying process might affect the powder’s nutritional content and reconstitution properties such as solubility, dispersability and sinkability (Freudig et al, 1999; Schuck, 2011; Seth et al, 2017). Maltodextrin is used as microencapsulation agent since it is widely applied in dry milk powder manufacture (Fonseca et al, 2011; Seth et al, 2017; Masum et al, 2019). We evaluated the opportunities to use maltodextrin as fillers in delivering nutritional and the physical quality of powders in production of goat. Effect of spray drying temperature differences on the gross nutritional composition and solubility and sinkability of goat milk powder. The ash with crucible was transferred to the desiccator to cool and weighed
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
