Physicochemical Properties of Dairy Creamer Stabilized by Hydrolyzed Goldband Snapper (Pristipomides Multidens) Visceral Oil
Physicochemical Properties of Dairy Creamer Stabilized by Hydrolyzed Goldband Snapper (Pristipomides Multidens) Visceral Oil
Ria Dewi Andriani1, Lilik Eka Radiati1, Teti Estiasih2*
ABSTRACT
Dairy creamer is a liquid or powder milk product for milk substitution or cream in coffee, tea, chocolate, or cakes. The dairy creamer powder should be stable after reconstituting in water and have a good stability emulsion. Therefore, emulsifiers are important ingredients in dairy creamer preparation to prevent separation. Emulsifiers with good emulsifying and stabilizing properties will improve the stability and consistency of dairy creamer. Usually, emulsifiers used for dairy creamer are mono and diglycerides that produced from edible oils and fats such as sunflower, soybean, and palm oil. These common sources usually lack of health beneficial omega-3 fatty acids. This study evaluated the capability of hydrolyzed goldband snapper (Pristipomides multidens) visceral oil (HGSVO) as the omega-3 fatty acid containing emulsifier for dairy creamer produced by spray drying method. This HGSVO was obtained by hydrolyzing the goldband snapper oil with goldband snapper visceral lipase. The glycerides composition of HGSVO was monoglyceride, diglyceride, triglyceride, glycerol, and free fatty acids, and contained omega-3 fatty acids comprising of docosahexaenoic acid (DHA) of 17.62% and eicosapentaenoic acid (EPA) of 3.60%. HGSVO was formulated in dairy creamer at concentrations of 0.2%, 0.4%, and 0.6% (w/v). The results showed that the differences formulated of HGSVO in dairy creamer had a significant effect (p<0.05) on moisture content, emulsifying activity index (EAI), emulsion stability index (ESI), and solubility, which increased from HGSVO concentration of 0.20% to 0.40%, but decreased at 0.60%. Meanwhile, increasing HGSVO concentration decreased the particle size. This study did not include the sensory analysis and consumer acceptance as a new developed dairy creamer stabilized with HGSVO. Consumer acceptance is very important for the further study in comparison with commercial dairy creamer.
Keywords | Emulsifying activity, Emulsion stability, Hydrolyzed visceral oil, Particle size, Reconstituted dairy creamer
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September 2024
Vol. 12, Iss. 9, pp. 1622-1845
