Characteristics of spray dried dahi powder with maltodextrin as an adjunct

Kothakota, Anjineyulu; Kumar, Anil; Kumar, Manish; Juvvi, Praneeth; Rao, Sankar; Kautkar, Sheshrao

doi:10.5958/2230-732x.2014.01396.5

Cited by 10 publications

(8 citation statements)

References 23 publications

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“…Low water content is necessary for powdered aromas in order to keep a long shelf-life. Kothakota et al (2014), who spray dried Indian dahi yoghurt, received water content values below 4%. Similar values, in the range of 3-5% were obtained for tea powder (Sinija, Mishra, & Bal, 2007) and honey powder (Samborska, Wasilewska, Gondek, Jakubczyk, & Kami nska-Dwórznicka, 2017).…”

Section: Water Content and Water Activitymentioning

confidence: 99%

Physicochemical properties of vanilla and raspberry aromas microencapsulated in the industrial conditions by spray drying

Jedlińska

Samborska

Janiszewska‐Turak

et al. 2018

J Food Process Engineering

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Physicochemical properties of powdered vanilla and raspberry complex aromas obtained on industrial conditions by spray drying were investigated. Powders had low water content and activity, promoting long shelf‐life. Aroma retention was lower for vanilla flavors. Raspberry powdered flavors had poorer flowability, lower bulk density, lower particle size, and higher Tg. Additionally, physicochemical properties of powders from various locations of spray dryer (cyclone container/chamber) were compared—powders from the cyclone had higher water content and activity, but the flowability was not affected by collection place. Aromatic substances’ retention of raspberry flavors was better in chamber‐received powder, what was confirmed by sensory evaluation. Practical application This research gave the information about the significant influence of the type (vanilla and raspberry) of industrial flavor compositions on spray drying process done in industrial conditions and the properties of the obtained powders: aroma retention was lower for vanilla flavors, raspberry powdered flavors had poorer flowability, lower bulk density, lower particle size, and higher Tg. It is important for aroma creators, who should have knowledge how to avoid possible production problems (like sticking to the chamber wall, low efficiency), already at the stage of creating the recipe. Additionally, it was shown that some of the properties of powders taken from the cyclone container and the chamber of the spray dryer were different: powders from the cyclone had higher water content and activity, but the flowability was not affected by collection place. Aromatic substances’ retention of raspberry flavors was better in chamber‐received powder, what was confirmed by sensory evaluation.

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Section: Water Content and Water Activitymentioning

confidence: 99%

Physicochemical properties of vanilla and raspberry aromas microencapsulated in the industrial conditions by spray drying

Jedlińska

Samborska

Janiszewska‐Turak

et al. 2018

J Food Process Engineering

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“…The BMP stored at 27 ± 1°C showed a higher decrease in the hygroscopicity in comparison with BMP at 4 ± 1°C, which could be due to the difference in the ability of BMP to absorb moisture in different storage environments. Kothakota et al (2014) attempted the spray drying of dahi and reported a decrease in the hygroscopicity of dahi powder from 33.9 ± 0.3 to 17.9 ± 0.1 with an increase in the concentration of maltodextrin as an adjunct in the process of spray drying of dahi . Tan et al (2021) observed no change in hygroscopicity of spray‐dried cantaloupe powder.…”

Section: Resultsmentioning

confidence: 99%

“…The Solubility index (SI) of BMP samples was estimated using the following expression. The detailed procedure followed was as given by Kothakota et al (2014).

SI ()(%) goodbreak= \frac{Dried Supernatant ()(%)}{Weight of sample ()(, g)}

…”

Section: Methodsmentioning

confidence: 99%

Optimization of spray‐dried probiotic buttermilk powder using response surface methodology and evaluation of its shelf stability

Ahlawat

Basak

Ananthanarayan

2022

Food Processing Preservation

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In the present study, double‐toned milk was inoculated with Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, and Bifidobacterium bifidum, to result in a curd which was further subjected to homogenization and spray drying. Various process parameters like inlet temperature (140–160°C), the flow rate of feed (10–20 ml/min), and compressed air (2–4 kg/cm2) were varied to obtain the best‐operating conditions for the maximum viable count in the probiotic cultured buttermilk powder. The yields of the powder ranged between 58.4% and 71.5%. An inlet temperature of 150°C, feed flow rate of 15 ml/min and compressed air of 3 kg/cm2 were the optimum process parameters obtained by response surface methodology for maximum survival of starter culture and probiotic bacteria Bifidobacterium bifidum. The powder stored at 4 ± 1°C showed superior qualities to that stored at 27 ± 1°C. While moisture content, aw, solubility and density showed an increase, hygroscopicity exhibited a decline during storage. The final moisture content, hygroscopicity, aw, solubility index, and bulk density of buttermilk powder stored at 4 ± 1°C and 27 ± 1°C were 5.93, 13.73, 0.293, 59.78, 0.71, and 6.27, 12.31, 0.301, 60.12, 0.93 respectively. The viable counts of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and Bifidobacterium bifidum in BMP were 8.07 ± 0.21, 7.68 ± 0.17, 6.01 ± 0.18 at 4 ± 1°C and 5.73 ± 0.17, 5.57 ± 0.14, 4.14 ± 0.20 at 27 ± 1°C after 4 weeks of storage. Practical applications Probiotics have gained tremendous attention in recent times. However, the viability of probiotics during rigorous food processing and handling steps remains a matter of concern. Spray drying results in a powder that can be easily handled, stored, and reconstituted in beverages. A probiotic cultured buttermilk powder was obtained by optimizing the inlet temperature, feed flow rate, and compressed air while spray drying. Buttermilk is a valuable by‐product usually lost in waste streams during the manufacturing of butter. This study attempts to valorize buttermilk by developing a spray dried probiotic buttermilk powder and evaluate its shelf‐life under refrigerated storage and ambient conditions, which would be of great help to the industry.

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“…The cassava mahewu in powder is poor in fat taking into account the content of fat in cassava estimated in 0.1% [23]; this fact made the cassava mahewu in powder more hydrophilic thus influencing the wettability and dispensability [24]. When compared to products with higher contents of fat such as milk powder which was reported to have period of wettability and dispensability grander than 60 s and others [25,26].…”

Section: Instantaneous Behavior Of Cassava Mahewu In Powdermentioning

confidence: 99%

Development of Cassava <i>mahewu </i>in<i> </i>Powder of Instantaneous Reconstitution

Salvador¹,

Guilengue²,

Magaia³

2021

JFNS

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Mahewu is a traditional cool non-alcoholic fermented beverage known among African countries; generally made from cereals but also it can be made from tubes. The raw material (cereals and tubes) is spontaneity fermented at room temperature by acid lactic bacteria, the fermentation process is considered to increase the nutritional content of mahewu. The beverage is most known in the liquid form, that takes up more volume and less shelf life. The presentation of mahewu in powder it will allow minor volume and increase the shelf life. The objective of the present study was to develop cassava mahewu in powder form in order to stabilize a protocol of rehydration and investigate its instantaneous behavior. The standard cassava mahewu was prepared using fermentation techniques and thereafter 30 g and 40 g were firstly frozen for 24 h/-18°C followed by freeze drying at -20°C for a period of 24 h to obtain the powder form of cassava mahewu. The pH and acidity levels were controlled throughout the preparation processes and the total solids content of the solution was adjusted to 15.9 ± 0.1 ºBrix, in order to freeze dry with a quantity of known soluble solids. The moisture content, water activity (w a ), tests of instantaneousness (wettability and dispensability) of the powdered cassava mahewu and the sensorial properties of the reconstituted powder after rehydration with water at 25°C to replace 60%, 80% and 100% of water lost during the freezedrying were evaluated using standard methods. The results showed a reduction of the pH (6.11 to 4.56) and an increased in acidity (0.06 g/100g to 0.25 g/100g of lactic acid) of the standard cassava mahewu at beginning (t = 0 h) and at end of fermentation (t = 24 h) respectively. Both samples of 30 g and 40 g indicated a water activity of 0.39 and 0.42, moisture content of 6.50 and 8.57% and instantaneousness of 3 s and 3.33s respectively. The results showed an optimal behavior of instantaneousness of 3 s indicating an easy penetration of liquid (water) on the powdered cassava mahewu. According to the sensorial analysis, the reconstituted cassava mahewu rehydrated with 100% of water lost during the freeze drying was more appreciated and preferred compared with 80% and 60%.

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Characteristics of spray dried dahi powder with maltodextrin as an adjunct

Cited by 10 publications

References 23 publications

Physicochemical properties of vanilla and raspberry aromas microencapsulated in the industrial conditions by spray drying

Physicochemical properties of vanilla and raspberry aromas microencapsulated in the industrial conditions by spray drying

Optimization of spray‐dried probiotic buttermilk powder using response surface methodology and evaluation of its shelf stability

Development of Cassava <i>mahewu </i>in<i> </i>Powder of Instantaneous Reconstitution

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Characteristics of spray dried dahi powder with maltodextrin as an adjunct

Cited by 10 publications

References 23 publications

Physicochemical properties of vanilla and raspberry aromas microencapsulated in the industrial conditions by spray drying

Physicochemical properties of vanilla and raspberry aromas microencapsulated in the industrial conditions by spray drying

Optimization of spray‐dried probiotic buttermilk powder using response surface methodology and evaluation of its shelf stability

Development of Cassava &lt;i&gt;mahewu &lt;/i&gt;in&lt;i&gt; &lt;/i&gt;Powder of Instantaneous Reconstitution

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Product

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About

Development of Cassava <i>mahewu </i>in<i> </i>Powder of Instantaneous Reconstitution