Physical and microbiological properties of yoghurt powder produced by refractance window drying

Tontul, İsmail; Ergin, Firuze; Eroğlu, Emrah; Küçükçetin, Ahmet; Topuz, Ayhan

doi:10.1016/j.idairyj.2018.06.002

Cited by 37 publications

(37 citation statements)

References 42 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The polyester film used for drying of beetroot transmits radiative heat to the food, increasing the drying rate and reducing drying time, thereby retaining more nutrients without loss of aroma or flavor. As observed in this study, similar kinds of results were reported in yogurt powder dried at RWD, the protein content value was high and the ash content value was low (Tontul, Ergin, Eroğlu, Küçükçetin, & Topuz, 2018). Retention of protein in RWD fish silage showed that the method is a low‐temperature drying approach and that CHD offers the potential to prevent nutrient losses in foods (van‘t Land & Raes, 2019).…”

Section: Resultssupporting

confidence: 86%

Conductive hydro drying of beetroot (Beta vulgaris L) pulp: Insights for natural food colorant applications

Preethi

Deotale

Moses

et al. 2020

J Food Process Engineering

View full text Add to dashboard Cite

Natural food colorants are often unstable and undergo rapid degradation reactions. These are significant at higher temperatures, as in the case of drying of food powders. In this research, conductive hydro drying (CHD), a variant of the refractance window drying technology was used to prepare flakes from beetroot pulp. Three different temperatures (40, 50, and 60 C) were used and the results were compared against tray dried counterparts. Significant differences in moisture content, water activity, color, powder characteristics, reconstitution behavior, total phenolic content, antioxidant property, and betalain content (both betaxanthin and betacyanin) were observed between the drying methods. With significantly lower drying time, CHD can be conveniently used for commercial applications requiring the drying of natural pigment-rich foods. Practical applications • CHD is an effective alternative method for drying of natural colorant rich foods • "Non-thermal" drying approach showed significant retention of betalains, phenolics, and antioxidant activity as compared with tray drying • CHD is commercially viable and can be conveniently scaled up • This novel drying approach shows significant savings in cost, energy, and time 1 | INTRODUCTION Beetroot (Beta vulgaris L) belongs to the Chenopodiaceae family, now categorized under the Amaranthaceous family. They have been used in culinary, medicinal applications particularly owing to their pigment compositions which have good industrial significance (Patel, Sharma, Joshi, Chaudhari, & Dave, 2017). Nowadays, beetroot juice is also considered as a low-calorie diet; in randomized clinical trials, the beneficial effects of beetroot juice supplementation on hypertension, hypercholesterolemia, type 2 diabetes, and pulmonary diseases have been observed (Bahadoran, Mirmiran, Kabir, Azizi, & Ghasemi, 2017). Several commercial beetroot-based snack items are known to be rich in protein, dietary fiber, and fatty acids (Hamid & Mohamed Nour, 2018). Importantly, beetroots are a good source of phenolics and betalains, making it rich in antioxidants that exhibit anti-tumor, anti-atherosclerotic, and anticancer effects. Further, beetroot powders are rich in the red pigment betalain and are as natural colorants in dry mixes, sweets, jam, and jellies (Obón, Castellar, Alacid, & Fernández-López, 2009). However, these pigments can be sensitive to various environmental or technological process conditions, explaining increasing research interests on developing processes and technologies that can prevent pigment degradation (Janiszewska, 2014). Drying is one of the most widely used techniques to preserve fruits and vegetables. Dehydrated beetroot slices and dried beetroot powders are available in the market; at a commercial-scale, beetroot powder is generally produced by solar drying, oven-drying, tray drying (TD), freeze-drying, or drum drying (Gokhale & Lele, 2011). Various process conditions can have significant implications on the quality of the dried product and in this case, particularly th...

show abstract

Section: Resultssupporting

confidence: 86%

Conductive hydro drying of beetroot (Beta vulgaris L) pulp: Insights for natural food colorant applications

Preethi

Deotale

Moses

et al. 2020

J Food Process Engineering

View full text Add to dashboard Cite

show abstract

“…Freeze dryed samples' L* values were lower; b* and a* values were higher than spray dryed samples. Tontul et al (2018) reported the decrease in L* values and increase in b* value arise from non-enzymatic browning reactions occurred in samples [26]. Baykal et al (2018) found L*, a*, ; b* value of goat milk powder produced by spray dryer as 90,98; -1,78; 8,67 respectively [19].…”

Section: Colourmentioning

confidence: 97%

Comparison Some Microbiological and Physicochemical Properties of Freeze Dryed and Spray Dryed Milk Powder

Yerlikaya

Arslan

2019

Bitlis Eren Üniversitesi Fen Bilimleri Dergisi

View full text Add to dashboard Cite

Öz Bu çalışmada dondurularak ve püskürterek kurutulan süt tozlarının bazı mikrobiyolojik ve fizikokimyasal özellikleri depolama süresi boyunca araştırılmıştır. İlk olarak sütler iki gruba ayrılmıştır. İlk grup süt dondurarak kurutucu ile ikinci grup ise püskürtmeli kurutucu ile kurutulmuştur. Oda sıcaklığında, depolamanın 2., 4.ve 6.günlerinde toplam aerofilik mezofilik bakteri, maya-küf, toplam koliform ve fekal koliform, nem, hunter renk analizi, su aktivitesi, pH analizleri yapılmıştır. Su absorplama indeksi, suda çözünme indeksi analizleri depolamanın yalnızca 2.gününde; protein ve mikroskopik analizler depolamanın yalnızca 6.gününde gerçekleştirilmiştir. Dondurarak kurutma ile üretilen örneklerin nem, su aktivitesi, mikrobiyolojik analiz, L değeri ve su absorplama indeksi sonuçları bütün depolama günleri için püskürterek kurutma ile üretilen örneklerin değerlerinden daha düşük olarak bulunmuştur. Dondurarak kurutulan örneklerin mikrobiyolojik kalitesinin daha iyi olduğu saptanmıştır. Elde edilen sonuçlar düşünüldüğünde dondurarak kurutma ile üretilen süt tozlarının oda sıcaklığında daha uzun raf ömrüne sahip olabileceği düşünülmüştür.

show abstract

“…Suhu pengeringan juga dapat memengaruhi derajat kecerahan karena pembuatan kefir bubuk ini melalui proses pengeringan dengan cabinet dyer suhu 50°C. Semakin tinggi suhu pengeringan maka akan menurunkan derajat kecerahan, dimana penurunan terjadi karena adanya reaksi pencoklatan non enzimatik pada sampel (Tontul et al, 2018). Wachirasiri et al (2009) berpendapat bahwa derajat kecerahan dengan nilai L=100 memiliki warna terang atau putih sempurna, sedangkan nilai L=0 memiliki warna gelap atau hitam.…”

Section: Derajat Kecerahanunclassified

Pengaruh Isolat Protein Kedelai Terhadap Karakteristik Fisik Dan Kimia Kefir Bubuk

Rizqiati

Nurwantoro

Febrisiantosa

et al. 2020

JPA

View full text Add to dashboard Cite

Pembuatan kefir bubuk melalui pengeringan merupakan pengolahan lanjutan yang dapat menghindari pertumbuhan bakteri yang tidak diinginkan, memperpanjang masa simpan, mempermudah distribusi, dan memperkecil ruang penyimpanan kefir. Isolat Protein Kedelai (IPK) merupakan bahan pengisi yang umum digunakan pada pengolahan pangan dan memiliki sifat sebagai emulsifier sehingga diharapkan dapat mempercepat kelarutan produk. Tujuan penelitian ini untuk mengetahui pengaruh IPK terhadap rendemen, total padatan terlarut, nilai pH, derajat kecerahan, kelarutan, kadar air, aktivitas air (aw), dan total asam kefir bubuk. Penelitian menggunakan metode Rancangan Acak Lengkap dengan variasi perlakuan yang diberikan yaitu T0 (tanpa penambahan IPK), T1 (penambahan IPK 2.5%), T2 (penambahan IPK 5%), T3 (penambahan IPK 7.5%), dan T4 (penambahan IPK 10%). Diperoleh hasil bahwa penambahan IPK menunjukkan adanya pengaruh nyata (p<0.05) terhadap peningkatan rendemen dan nilai pH, serta penurunan total padatan terlarut, derajat kecerahan, kadar air, kelarutan, dan total asam. Kefir bubuk dengan penambahan IPK 2.5% merupakan perlakuan terbaik.

show abstract

Physical and microbiological properties of yoghurt powder produced by refractance window drying

Cited by 37 publications

References 42 publications

Conductive hydro drying of beetroot (Beta vulgaris L) pulp: Insights for natural food colorant applications

Conductive hydro drying of beetroot (Beta vulgaris L) pulp: Insights for natural food colorant applications

Comparison Some Microbiological and Physicochemical Properties of Freeze Dryed and Spray Dryed Milk Powder

Pengaruh Isolat Protein Kedelai Terhadap Karakteristik Fisik Dan Kimia Kefir Bubuk

Contact Info

Product

Resources

About