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Journal of Food Quality and Hazards Control، جلد ۸، شماره ۱، صفحات ۲۸-۳۳
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عنوان انگلیسی Types of Acid and Drying Method Differently Affect the Chemical Profile of Sodium Caseinate
چکیده انگلیسی مقاله Background: Sodium caseinate is a rich source of protein and minerals originating from animals. Numerous food and non-food products are made from sodium caseinate. The present study investigated the chemical components (moisture, crude protein, ash, and soluble crude protein) of sodium caseinate prepared by different acids and drying techniques. Methods: A completely randomized factorial design was used by different acids including hydrochloric acid (HCl) and acetic acid, and also drying methods including oven (50 °C for 48 h) and freeze drying (-40 °C for 48 h). In each experimental group, sodium caseinate was obtained for determination of moisture, crude protein, ash, and soluble crude protein. Data were statistically evaluated using an ANOVA in SPSS 18.0. Results: The interaction of both acids and drying methods significantly (p< 0.01) affected moisture, crud protein, and ash content. HCl treatment coupled with freeze drying was the best combination, resulting in an appreciably higher content of crude protein (52.90%), moisture (5.38%), and soluble protein (0.85%). Conclusion: The kinds of acid and drying method altered the chemically profile of sodium caseinate. The combination of HCl and freeze drying could be the considered as the best approach, resulting in good chemical characteristics of sodium caseinate. DOI: 10.18502/jfqhc.8.1.5460
کلیدواژه‌های انگلیسی مقاله Caseins, Food Handling, Acids, Hot Temperature, Chemistry, Food Analysis
نویسندگان مقاله | F. Maruddin
Department of Animal Production, Faculty of Animal Science, Hasanuddin University, Makassar, South Sulawesi, Indonesia


| R. Malaka
Department of Animal Production, Faculty of Animal Science, Hasanuddin University, Makassar, South Sulawesi, Indonesia


| S. Sabil
Department of Animal Production, Faculty of Animal Science, Hasanuddin University, Makassar, South Sulawesi, Indonesia


| S. Baba
Department of Social Economic, Faculty of Animal Science, Hasanuddin University, Makassar, South Sulawesi, Indonesia


| H. Amqam
Department of Environmental Health, Faculty of Public Health, Makassar, Indonesia


| M. Taufik
Agriculture Extension College, Jalan Poros Malino Km 7 Romanglompoa, Gowa, Indonesia
نشانی اینترنتی http://jfqhc.ssu.ac.ir/browse.php?a_code=A-10-943-1&slc_lang=en&sid=1
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زبان مقاله منتشر شده en
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نوع مقاله منتشر شده Original article
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