Optimising water activity for storage of high lipid and high protein infant formula milk powder using multivariate analysis
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Optimising water activity for storage of high lipid and high protein infant formula milk powder using multivariate analysis. / Cheng, Hong; Erichsen, Henriette; Soerensen, John; Petersen, Mikael Agerlin; Skibsted, Leif H.
In: International Dairy Journal, Vol. 93, 2019, p. 92-98.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Optimising water activity for storage of high lipid and high protein infant formula milk powder using multivariate analysis
AU - Cheng, Hong
AU - Erichsen, Henriette
AU - Soerensen, John
AU - Petersen, Mikael Agerlin
AU - Skibsted, Leif H.
PY - 2019
Y1 - 2019
N2 - High lipid and high protein infant formula milk powders were stored at water activity of 0.11, 0.33 and 0.53 for up to fourteen weeks at 40 °C to investigate the effect of storage water activity on physicochemical properties and formation of volatiles to thereby recommend optimal storage water activity conditions. Water activity of the powders was determined during storage together with surface colour, glass transition temperature combined with dynamic headspace sampling followed by gas chromatography/mass spectrometry. The principal component analysis (PCA) showed that the optimal water activity for storage of high lipid infant formula milk powder, for which lipid oxidation was found to be the critical quality parameter, is a w = 0.33 with lowest lipid oxidation, while for high protein infant formula milk powder, for which protein degradation was found to be the critical quality parameter, a w = 0.11 is optimal to limit formation of Maillard reaction products.
AB - High lipid and high protein infant formula milk powders were stored at water activity of 0.11, 0.33 and 0.53 for up to fourteen weeks at 40 °C to investigate the effect of storage water activity on physicochemical properties and formation of volatiles to thereby recommend optimal storage water activity conditions. Water activity of the powders was determined during storage together with surface colour, glass transition temperature combined with dynamic headspace sampling followed by gas chromatography/mass spectrometry. The principal component analysis (PCA) showed that the optimal water activity for storage of high lipid infant formula milk powder, for which lipid oxidation was found to be the critical quality parameter, is a w = 0.33 with lowest lipid oxidation, while for high protein infant formula milk powder, for which protein degradation was found to be the critical quality parameter, a w = 0.11 is optimal to limit formation of Maillard reaction products.
U2 - 10.1016/j.idairyj.2019.02.008
DO - 10.1016/j.idairyj.2019.02.008
M3 - Journal article
AN - SCOPUS:85062918786
VL - 93
SP - 92
EP - 98
JO - International Dairy Journal
JF - International Dairy Journal
SN - 0958-6946
ER -
ID: 216209463