Italian Journal of Food Science 2022-01-05T15:05:40+00:00 PROF. PAOLO FANTOZZI Open Journal Systems <p>The <strong>Italian</strong> <strong>Journal</strong> <strong>of</strong> <strong>Food</strong> <strong>Science</strong> is an international journal publishing original, basic, and applied papers, reviews, short communications, surveys, and opinions on food science and technology.</p> <p> </p> <p align="center"><a href="" target="_blank" rel="noopener"><img src="" alt="" /></a></p> Effects of drying methods and acidic strength on physicochemical properties of potassium caseinate 2021-08-05T12:55:37+00:00 Fatma Maruddin Wahyu Triputra Hasim Nursida Ratmawati Malaka Hikmah Muhammad Ali Muhammad Taufik Syahriana Sabil <p>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.</p> 2022-01-01T00:00:00+00:00 Copyright (c) 2022 Fatma Maruddin, Wahyu Triputra Hasim, Nursida Nursida, Ratmawandi Malaka, Hikmah Muhammad Ali, Muhammad Taufik, Syahriana Sabil