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Foaming and Other Functional Properties of Freeze-Dried Mare’s Milk
The aim of this study was to evaluate the effect of the freeze-drying process on the preservation of mare’s milk. This was achieved through the characterization of the functional properties of reconstituted freeze-dried mare’s milk. The chemical composition, bulk density, foam capacity, and ability to form emulsions of the atherogenic, thrombogenic, and hypercholesterolemic fatty acid index were investigated. The freeze-drying process did not change the proportion of the milk components in the dry matter. The moisture content of the freeze-dried mare’s milk was 10.3 g/kg and the bulk was below 0.1 g/mL. The foaming capacity was 111.3%; hence, the foaming capacity of the milk was very poor. The oil binding capacity was 2.19 g/g of protein. The freeze-drying process improves the binding degree and retention of oil by milk proteins, but produced foam was unstable, short-lived, and lacked the ability to retain air fractions. The atherogenic index and thrombogenic index values calculated for reconstituted milk were 1.02 and 0.53, respectively. The hypercholesterolemia fatty acid index was 25.01.
Mare’s and Cow’s Milk Fortified with Flaxseed Oil Through Freeze-Drying Microencapsulation: Physicochemical and Nutritional Properties
The microencapsulation via freeze drying of flaxseed oil in cow and mare milk was analyzed. The physicochemical and nutritional properties of the four obtained freeze-dried powder products were comparatively analyzed: microencapsulated and fortified with flaxseed oil cow milk (CMFO) and mare milk (MMFO), as well as pure cow milk (CM) and pure mare milk (MM). The moisture content, water activity, particle size distribution (PSD), loose and tapped bulk densities, flowability, color, and fatty acid profiles of the freeze-dried powders as well as the PSD of reconstituted emulsion droplets were investigated. For both types of milk, the fortified products achieved lower moisture content and water activity, higher loose and tapped bulk densities, better flowability, and lower particle sizes for the reconstituted emulsion droplets. The PSDs of the powders and reconstituted emulsion droplets showed significantly lower levels for the mare milk products than the cow milk products. The atherogenic index (AI) and thrombogenic index (TI) of cow milk products were three and six times higher than those for mare milk products, respectively. In both types of milk, fortified products did not show differences in their AI and TI values, except for the TI for cow milk (where CMFO < CM). The hypercholesterolemia fatty acid index (HcFA), hypocholesterolemic acids (DFAs), hypercholesterolemic acids content (OFA), and n-6/n-3 fatty acid ratio showed greater health benefits from mare milk products. Fortification with flaxseed oil showed increased health-promoting properties in the case of the DFA and OFA parameters (for mare milk) and n-6/n-3 ratio (for cow milk).
Application of artificial neural network for the quality-based classification of spray-dried rhubarb juice powders
AbstractThe aim of the study was to develop a neural model enabling classification of fruit spray dried powders, on the basis of graphic data acquired from a bitmap received in the process of spray drying. The neural model was developed with multi-layer perceptron topology. Input variables were expressed in 46 image descriptors based on RGB, YCbCr, HSV (B) and HSL models. Sensitivity analysis of input variables and principal component analysis determined the significance level of each attribute. The optimal model with the lowest error value root mean square, at the level of 0.04 contained 46 neurons in the input layer, 11 neurons in the hidden layer, 10 neurons in the output layer. The results allowed to show that dyeing force (color features) had influence on effective differentiation of the research material consisting of spray-dried powders of rhubarb juice with various dried juice content levels: 30, 40 and 50% as well as high (“H”) and low (“L”) level of saccharification a chosen carrier (potato maltodextrin).