Dextrose Equivalent (DE) Variation and Maltodextrin Concentration Effects in Yoghurt Powder Characteristics Using Foam-mat Drying
Fitria Riany Eris,
Vega Yoesepa Pamela,
Septariawulan Kusumasari
et al.
Abstract:Lactic Acid Bacteria (LAB) in yoghurt is a probiotic bacteria which potentially improves intestinal health. Yoghurt has a high moisture content. Thus, storing it at low temperatures can maintain the stability of microbes in the yoghurt. Yoghurt stored in the refrigerator has a maximum shelf life of 10 days. Yoghurt powder is one of the alternative solutions to prolong the shelf life. This study used a randomized design of factorial groups with variations of dextrose equivalent (DE) values of 10-12 and 18-20, a… Show more
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