# Effects of drying methods and acidic strength on physicochemical properties of potassium caseinate
> Maruddin F.

URL kanonis: https://discover.unhas.ac.id/publications/effects-of-drying-methods-and-acidic-strength-on-physicochemical-properties-of-p
Jurnal / Konferensi: Italian Journal of Food Science
Tahun terbit: 2022
DOI: https://doi.org/10.15586/ijfs.v34i1.2010
ISSN: 11201770
Kuartil SJR: Q3
Citations: 1

## Authors
- Maruddin F.

## Abstract
The aims of the present study were to characterize physicochemical characteristics and chemical structures by Fourier Transform Infrared (FTIR), and mark dissolved protein content, microstructure, and moisture content of potassium caseinate prepared by drying methods and acid strength. The experiment was arranged according to factorial complete randomized design with triplicates, while data from FTIR and microstructure analysis was presented descriptively. The results demonstrated that acids and drying methods for preparing potassium caseinate could increase antioxidant activity, a* score (reddish) and b* score (yellowish). Specifically, freeze-drying method coupled with acid treatments accounted for reducing moisture content but improved viscosity and microstructural properties. Briefly, we could argue that drying techniques and acids established noticeable effects on the quality of potassium caseinate.

## Keywords
- Potassium
- Fourier transform infrared spectroscopy
- Microstructure
- Chemistry
- Water content
- Factorial experiment
- Moisture
- Fractional factorial design
- Food science
- Chemical engineering
- Mathematics
- Organic chemistry
- Statistics
- Geotechnical engineering
- Crystallography
- Engineering

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Sumber: Discover Unhas — RIMS Universitas Hasanuddin.
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