Fortification of Nano Whey Protein-Meniran Phyllanthine (Phyllanthus niruri L.) Encapsulated Casein Hydrolysates on Physicochemical Properties of Skimmed Milk Powder
Winda Fransisca Saragih, Abdul Manab, Manik Eirry Sawitri
Asian Food Science Journal · pp. 58–65 · Published 2 Apr 2022
10.9734/afsj/2022/v21i330418Abstract
Skimmed milk powder is one of dairy products that have processing through heating process and impact decreasing nutritional contents, thus would required fortification. Fortification skimmed milk powder with the addition of encapsulation is carried out using meniran phyllanthine and whey protein as core material and casein hydrolysates as wall material. The research was conducted to obtain skimmed milk powder fortified nano whey protein-meniran phyllanthine encapsulated casein hydrolysates with better physicochemical properties. The research material used was skimmed milk powder with different concentrations of nano whey protein-meniran phyllanthine encapsulated casein hydrolysates, designed by 5 treatments and 3 replications consisting of T0: 0% nano whey protein-meniran phyllanthine encapsulated casein hydrolysates, T1: 2% nano whey protein-meniran phyllanthine encapsulated casein hydrolysates, T2: 4% nano whey protein-meniran phyllanthine encapsulated casein hydrolysates, T3: 6% nano whey protein-meniran phyllanthine encapsulated casein hydrolysates, T4: 8% nano whey protein-meniran phyllanthine encapsulated casein hydrolysates. The variables tested were solubility, turbidity, sedimentation, water activity (aw) and hygroscopicity. The research method was a laboratory experiment analyzed by Analysis of Variance (ANOVA) using Duncan’s Multiple Range Test (DMRT) if there were differences. The results showed a highly significant difference (P<0.01) on water activity (aw). However, there was no significant difference (P>0.05) on skimmed milk powder’s solubility, turbidity, sedimentation, and hygroscopicity. The data of physicochemical properties in this study were solubility ranged from 57.983-75.295%, turbidity 0.459-0.518, sedimentation 0.036-0.043, water activity 0.434-0.467, and hygroscopicity 4.601-5.528%. In conclusion, fortified nano whey protein-meniran phyllanthine encapsulated casein hydrolysates in skimmed milk powder can be used as a product with better physicochemical properties.
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