![]() ![]() In recent times, the most popular food-grade whitener, titanium dioxide (TiO 2), has come under safety scrutiny, necessitating an alternative food whitening agent. In summary, this study provides a valuable contribution to the dairy industry by highlighting the potential of AWM powders as a natural alternative food whitening agent to TiO 2. These findings suggest that AWM powder is a white powder that contains a wide range of components with high nutritional value that could be readily incorporated into various applications. Macrominerals (P, K, Ca, and Na) and microminerals (Zn and Cu) significantly increased in the AWM powder, while tannin content was reduced in AWM powders. AWM powders had higher lactose levels and retained all major amino acids after spray drying. The crude protein content in the AWM powders was significantly ( pā<ā0.05) lower when compared to the crude protein content in millet flours. The L* values of the AWM powders were significantly higher than TiO 2 and the rest of the millet formulations. This study evaluated the color attribute, proximate composition, sugar profile, amino acid profile, total phenolic content, antioxidant activity, and antinutrient content of the novel acid whey millet (AWM) powder. Recently, concerns over the safety of the commonly used food-grade whitener titanium dioxide (TiO 2) have arisen, and the search for an alternative food-whitening agent has become essential. ![]() However, recent studies have demonstrated that AW can be transformed into a viable white powder by encapsulating it in millet flour. The dairy industry faces a daunting challenge in managing acid whey (AW), a byproduct of Greek yogurt manufacturing that is costly to dispose of and challenging to incorporate into other food products. ![]()
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