Volume 8, Issue 1 (March 2021)                   J. Food Qual. Hazards Control 2021, 8(1): 28-33 | Back to browse issues page


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Maruddin F, Malaka R, Sabil S, Baba S, Amqam H, Taufik M. Types of Acid and Drying Method Differently Affect the Chemical Profile of Sodium Caseinate. J. Food Qual. Hazards Control. 2021; 8 (1) :28-33
URL: http://jfqhc.ssu.ac.ir/article-1-710-en.html
Department of Animal Production, Faculty of Animal Science, Hasanuddin University, Makassar, South Sulawesi, Indonesia , fatma_maruddin@unhas.ac.id
Abstract:   (236 Views)
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
Full-Text [PDF 425 kb]   (99 Downloads)    
Type of Study: Original article | Subject: Special
Received: 20/01/20 | Accepted: 20/06/16 | Published: 21/03/13

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