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J Food Sci

Title:		The effect of feed solids concentration and inlet temperature on the flavor of spray dried whey protein concentrate
Author(s):		Park CW; Bastian E; Farkas B; Drake M;
Address:		"Dept. of Food, Bioprocessing, and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State Univ., Raleigh, NC 27695, U.S.A"
Journal Title:		J Food Sci
Year:		2014
Volume:		20131213
Issue:		1
Page Number:		C19 - C24
DOI:		10.1111/1750-3841.12279
ISSN/ISBN:		1750-3841 (Electronic) 0022-1147 (Linking)
Abstract:		"Previous research has demonstrated that unit operations in whey protein manufacture promote off-flavor production in whey protein. The objective of this study was to determine the effects of feed solids concentration in liquid retentate and spray drier inlet temperature on the flavor of dried whey protein concentrate (WPC). Cheddar cheese whey was manufactured, fat-separated, pasteurized, bleached (250 ppm hydrogen peroxide), and ultrafiltered (UF) to obtain WPC80 retentate (25% solids, wt/wt). The liquid retentate was then diluted with deionized water to the following solids concentrations: 25%, 18%, and 10%. Each of the treatments was then spray dried at the following temperatures: 180 degrees C, 200 degrees C, and 220 degrees C. The experiment was replicated 3 times. Flavor of the WPC80 was evaluated by sensory and instrumental analyses. Particle size and surface free fat were also analyzed. Both main effects (solids concentration and inlet temperature) and interactions were investigated. WPC80 spray dried at 10% feed solids concentration had increased surface free fat, increased intensities of overall aroma, cabbage and cardboard flavors and increased concentrations of pentanal, hexanal, heptanal, decanal, (E)2-decenal, DMTS, DMDS, and 2,4-decadienal (P < 0.05) compared to WPC80 spray dried at 25% feed solids. Product spray dried at lower inlet temperature also had increased surface free fat and increased intensity of cardboard flavor and increased concentrations of pentanal, (Z)4-heptenal, nonanal, decanal, 2,4-nonadienal, 2,4-decadienal, and 2- and 3-methyl butanal (P < 0.05) compared to product spray dried at higher inlet temperature. Particle size was higher for powders from increased feed solids concentration and increased inlet temperature (P < 0.05). An increase in feed solids concentration in the liquid retentate and inlet temperature within the parameters evaluated decreased off-flavor intensity in the resulting WPC80"
Keywords:		Aldehydes/analysis Alkenes/analysis Cheese/analysis Food Handling/*methods Food Technology/*methods Milk Proteins/*chemistry Particle Size Pasteurization *Taste Temperature Volatile Organic Compounds/analysis Whey Proteins flavor free fat whey protein;
Notes:		"MedlinePark, Curtis W Bastian, Eric Farkas, Brian Drake, MaryAnne eng Research Support, Non-U.S. Gov't 2013/12/18 J Food Sci. 2014 Jan; 79(1):C19-24. doi: 10.1111/1750-3841.12279. Epub 2013 Dec 13"