Development of Dairy Based Spread- Selection of Levels of Ultrasonication Parameters
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Authors
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Akshay, R
Verghese Kurien Institute of Dairy and Food Technology, Kerala Veterinary and Animal Sciences University, Thrissur, Kerala, India
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Divya K.B
Verghese Kurien Institute of Dairy and Food Technology, Kerala Veterinary and Animal Sciences University, Thrissur, Kerala, India
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S N Rajakumar
Verghese Kurien Institute of Dairy and Food Technology, Kerala Veterinary and Animal Sciences University, Thrissur, Kerala, India
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Dinker Singh
Verghese Kurien Institute of Dairy and Food Technology, Kerala Veterinary and Animal Sciences University, Thrissur, Kerala, India
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Aswin S Warrier
Verghese Kurien Institute of Dairy and Food Technology, Kerala Veterinary and Animal Sciences University, Thrissur, Kerala, India
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Shyam Suraj S
Verghese Kurien Institute of Dairy and Food Technology, Kerala Veterinary and Animal Sciences University, Thrissur, Kerala, India
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Bincy T.J
Verghese Kurien Institute of Dairy and Food Technology, Kerala Veterinary and Animal Sciences University, Thrissur, Kerala, India
Keywords:
Ultrasonication, Fat spread, Butter milk powder, Whey protein concentrateAbstract
A study was conducted to determine the effect of ultrasonication on the sensory and physical properties of dairy based spread. The fat phase of the spread contains butter and sunflower oil. The aqueous phase constitute butter milk powder, whey protein concentrate and salt. Ultrasonication was performed using 20 kHz Ultrasonicator (Cole-Parmer, USA) at varying amplitudes (20%, 30%, and 40%) and durations (10, 20, and 30 minutes) at 40°C. The study found that certain combinations of amplitude and duration significantly influenced the quality of the fat spread. Also emulsion stability and spreadability were assessed for all treatments using modified methodologies for identifying optimal conditions for producing a superior fat spread product.
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References
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