Powdered yoghurt produced by spray drying and freeze drying: a review

Santos, Geânderson dos; Nogueira, Regina Isabel; Rosenthal, Amauri

doi:10.1590/1981-6723.12716

Cited by 25 publications

(20 citation statements)

References 55 publications

(62 reference statements)

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“…bulgaricus and rehydrated yoghurts ( Table 5 ). The current results are in a contrast with those found by Santos et al., 2018a , Santos et al., 2018b , who found that Streptococcus thermophlius usually survive more than Lactobacillus bulgaricus and that sucrose had no effect on protection of yoghurt starter culture during freeze drying. Whey protein was used as protectants and added to the drying media before freeze drying to protect the viability of yoghurt cultures during dehydration ( Martín et al., 2015 ).…”

Section: Resultscontrasting

confidence: 99%

“…It includes drying the product through sublimation at low temperatures and under vacuum. This procedure maintains the nutritional, microbiological, and sensory characteristics, and results in a dry product that rehydrates easily ( Santos et al., 2018 ). Jaruwan Chutrtong (2015) reported that freeze-dried yoghurt must be stored in dry conditions at low temperatures.…”

Section: Introductionmentioning

confidence: 99%

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Quality and microstructure of freeze-dried yoghurt fortified with additives as protective agents

Ismail

Aly

Atallah

2020

Heliyon

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The effect of freeze drying of yoghurt and addition of some additives on the physico-chemical, microbiological, texture, microstructure, and sensory quality of yoghurt was studied. Freeze drying of yoghurt had light effects on the viability of Streptococcus thermophilus and no effect on viability of Lactobacillus delbreuckii subsp. bulgaricus and rehydrated yoghurt. Addition of modified starch had a considerable protection effect on Streptococcus thermophilus during freeze drying process. Addition of whey protein concentrate produced different surface structures and caused porous and loos structure. The microstructure of the freeze-dried yoghurt fortified with spirulina powder showed a coarse and a compact less porous structure in comparison with the freeze-dried yoghurt samples fortified with whey protein concentrate. All Additives significantly decreased adhesiveness and significantly increased cohesiveness, springiness, gumminess, and chewiness in both fresh and rehydrated yoghurts.

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Section: Resultscontrasting

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Quality and microstructure of freeze-dried yoghurt fortified with additives as protective agents

Ismail

Aly

Atallah

2020

Heliyon

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“…The populations of both starter cultures decreased to <10% of the corresponding counts in the wet blends on drying at 46 °C for 48 h (Figure 1b). The reduction in starter culture viability during drying of the blend is consistent with the results of previous studies on spray drying yoghurt [29,30].…”

Section: Resultssupporting

confidence: 91%

Fortified Blended Food Base: Effect of Co-Fermentation Time on Composition, Phytic Acid Content and Reconstitution Properties

Shevade

O’Callaghan

O’Brien

et al. 2019

Foods

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Dehydrated blends of dairy-cereal combine the functional and nutritional properties of two major food groups. Fortified blended food base (FBFB) was prepared by blending fermented milk with parboiled wheat, co-fermenting the blend at 35 °C, shelf-drying and milling. Increasing co-fermentation time from 0 to 72 h resulted in powder with lower lactose, phytic acid and pH, and higher contents of lactic acid and galactose. Simultaneously, the pasting viscosity of the reconstituted base (16.7%, w/w, total solids) and its yield stress (σ0), consistency index (K) and viscosity on shearing decreased significantly. The changes in some characteristics (pH, phytic acid, η120) were essentially complete after 24 h co-fermentation while others (lactose, galactose and lactic acid, pasting viscosities, flowability) proceeded more gradually over 72 h. The reduction in phytic acid varied from 40 to 58% depending on the pH of the fermented milk prior to blending with the parboiled cereal. The reduction in phytic acid content of milk (fermented milk)-cereal blends with co-fermentation time is nutritionally desirable as it is conducive to an enhanced bioavailability of elements, such as Ca, Mg, Fe and Zn in milk-cereal blends, and is especially important where such blends serve as a base for fortified-blended foods supplied to food-insecure regions.

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“…Moreover, this different due to amount of stirring during dehydration and count of batches during drying yogurt samples, sample A stirring 4 times, B stirring 5 times, and C stirring 3times. This result comparable withSantos et al, (2018), who found the yield of freeze dried yogurt was 18%.…”

supporting

confidence: 90%

Optimizing Dehydration Conditions of Cow's and Goat Milk Yogurt Powder

2020

IJITEE

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Abstract: Yogurt is one the importance the most common fermented dairy products widely consumed worldwide, mmostly studies are about in how to longer the yogurt shelf life, this study purposed to drying cow and goat milk yogurt by freeze dryer to provide alternative method don't have effect on yogurt compounds and lactic acid bacteria cell, and to identification the influence of stirring and time on yogurt powder compounds, the International Official Analytical Chemistry Association (AOAC) and the Indonesian National Standard (SNI) methods were used to analyze the chemical composition of yogurt powder, Cow's and goat milks were mixed in rate 25:75 (v/v), inoculum with culture 15% (v/v) S. therophillus, L. acidophilus, L. burgaricus (1:1:1), and incubated at 46 o C for 8h.Yogurt was dryed by freeze dryer at -73 o C for 16, 19, and 22hours on 4, 5, and 3 batches with stirring respectively, The results obtained from this study that the best drying method of cow and goat yogurt treated by freeze dryer was19h., drying by freeze at batches with stirring have no significant effect on amount of bacteria cells, moreover, it is an excellent method to preserve the desirable microbiological properties in yogurt, and decreased the drying time and improving quality of final product.Jenderal Soedirman -Indonesia, She supervised a lot of research for undergraduate and graduate students and provided counseling to serve the community, and have more research projects. Moreover, she has more research work and publications.Erminawati, Co-professor at Department of Food Science and Technology, Faculty of agriculture, Universitas Jenderal Soedirman -Indonesia, She supervised a lot of research for undergraduate and graduate students and provided counseling to serve the community, and have more research projects. Moreover, she has more research work and publications.Hidayah Dwiyanti, Co-professor and Head of Department of Food Science and Technology, Faculty of agriculture, Universitas Jenderal Soedirman -Indonesia, She supervised a lot of research for undergraduate and graduate students and provided counseling to serve the community, and have more research projects. Moreover, she has more research work and publications.

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Powdered yoghurt produced by spray drying and freeze drying: a review

Cited by 25 publications

References 55 publications

Quality and microstructure of freeze-dried yoghurt fortified with additives as protective agents

Quality and microstructure of freeze-dried yoghurt fortified with additives as protective agents

Fortified Blended Food Base: Effect of Co-Fermentation Time on Composition, Phytic Acid Content and Reconstitution Properties

Optimizing Dehydration Conditions of Cow's and Goat Milk Yogurt Powder

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