Study on the Non-enzymatic Browning of Skim Milk Powder
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
The quality of amorphous powders，which are widely involved in many industries such as food, drinking, nutrient and medicine, could be greatly affected by the non-enzymatic browning . In this paper, the non-enzymatic browning of skim milk powder were experimentally studied and the effects of several factors such as water activity, storage temperature T, storage time and glass transition temperature Tg on the non-enzymatic browning of skim milk powder were examined. The results showed that the non-enzymatic browning indexes markedly increased with the increase of water activity, storage temperature, storage time and (T-Tg). The skim milk powder should be stored under the conditions of low water activity (e.g. less than 0.3) and low temperature (e.g. below 40℃) in order to prolong its shelf life.
