Note: NA+-caseinate as stabilizer for instant buko juice powder

Abstract

A puree of buko water, kernel and Na+-caseinate was dehydrated at 60-65 C in a forced-draft convection oven then ground to a powder. The structure, appearance and reconstitution characteristics of the powdered product were evaluated. Proximate analysis of the finished product was also conducted. Formulations with Na+-caseinate at 0.5%-1.0% levels produced powders with good physico-chemical properties. The protein content of the finished product increased more than two-fold when Na+-caseinate was incorporated into the formulation. At concentrations of Na+-caseinate higher than 1%, however, the buko flavor was lost and browning occurred. Spray-drying of buko juice formulations containing 0.5-1.0% Na+-caseinate is recommended to optimize the process and reduce production cost.

Source or Periodical Title

Philippine Agricultural Scientist

ISSN

317454

Page

120-125

Document Type

Article

Subject

Buko juice, Caseinate, Coconut, Dehydration, Instant, Powder, Processing, Reconstitution, Stabilizer

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