Table 1.
Chemical, physical, and functional characteristic of dairy powders.
| Sample | Moisture (%) | Protein 1 (% d.b.) | Fat 2 (% d.b.) | Lactose 2 (% d.b.) | Ash (% d.b.) | Particle size (µm) | Color parameters | WAI (g/g) | WSI (g/100 g) | OAC (g/g) | ||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| L* | a* | b* | RT | 90 °C | RT | 90 °C | ||||||||
| CAS | 7.23 a | 88.39 b | 1.50 a | 0.50 c | 3.99 a | 62.89 a | 91.78 b | −2.09 a | 9.42 d | 2.81 a | 1.21 d | 56.84 b | 72.78 a | 1.85 a |
| NAS | 6.66 b | 94.42 a | 1.00 b | 1.00 b | 3.93 a | 75.79 b | 93.70 a | −2.46 c | 6.77 c | 1.84 b | 1.54 c | 50.61 c | 67.95 b | 1.25 d |
| OPT | 4.43 c | 87.02 b | 1.00 b | 2.00 a | 2.69 b | 179.19 c | 91.37 c | −2.48 c | 11.05 a | 0.96 c | 5.30 b | 81.88 a | 22.34 c | 1.37 c |
| ISO | 4.40 c | 88.42 b | 1.50 a | 0.20 d | 2.68 b | 233.70 d | 91.09 d | −2.32 b | 10.86 b | 0.82 d | 6.12 a | 81.85 a | 14.17 d | 1.46 b |
CAS: calcium caseinate; NAS: sodium caseinate; OPT: whey proteins hydrolysate; ISO: whey proteins isolate; 1 N × 6.25; 2 Provided by the supplier; RT: Room temperature; WAI: Water absorption index; WSI: Water solubility index; OAC: Oil absorption capacity; Mean values labeled with different letters in the same column are significantly different (p < 0.05).