Rheological behavior of reconstituted yoghurt powder—An optimization study

Sakin-Yilmazer, Melike; Koç, Banu; Balkir, Pınar; Kaymak‐Ertekin, Figen

doi:10.1016/j.powtec.2014.06.060

Cited by 19 publications

(12 citation statements)

References 10 publications

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“…As reported by Sakin-Yilmazer et al (2014b), the dried yoghurt after reconstitution requires rheological behaviour comparable to yhat of fresh yoghurt, since the rheological and structural properties are closely related to the sensory quality criteria, such as softness and firmness in the mouth and on the spoon, which directly affect consumer acceptance. The authors rehydrated yoghurt powder to obtain different solids contents in the final product, and concluded that the product with 30% solids had rheological characteristics closer to those of the traditional product containing 14% solids.…”

Section: Rehydrationmentioning

confidence: 86%

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

Santos¹,

Nogueira

Rosenthal

2018

Braz. J. Food Technol.

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Yoghurt is one of the dairy products most consumed worldwide but dehydrated yoghurt is still uncommon. Considered a nutritious food, yoghurt powder could be used as an ingredient or supplement in juices, cookies, ice cream and dairy beverages. Spray drying and freeze drying are the methods most widely used to dehydrate dairy products, and the process conditions are directly associated with the production costs and value of the final product. Due to osmotic and thermal stress during dehydration, it is often necessary to incorporate agents such as carriers, thermal protectants, cryo-protectants and stabilizers in order to improve the process yield, preserve nutrients and even facilitate rehydration of the product. Thus the present review presents the technologies available to obtain yoghurt powder, including the processes, drying agents, drying rates, rehydration conditions and survival of the lactic acid bacteria.

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Section: Rehydrationmentioning

confidence: 86%

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

Santos¹,

Nogueira

Rosenthal

2018

Braz. J. Food Technol.

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“…The spray drying process is economical and can retain the quality characteristics in yoghurt powder due to short exposure time in the drying chamber . However, a number of quality issues including poor consistency, low flavour, low viscosity, and syneresis can not be avoided in yoghurts rehydrated from powder …”

Section: Introductionmentioning

confidence: 99%

Effect of hydrocolloids on the physico‐chemical and rheological properties of reconstituted sweetened yoghurt powder

2017

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“…Similarly, lower viscosities of reconstituted yoghurt powders were reported by Sakin‐Yilmazer et al . ().…”

Section: Resultsmentioning

confidence: 97%

Microbial viability, physicochemical and sensory properties of kefir microcapsules prepared using maltodextrin/Arabic gum mixes

Nale

Tontul

Arslan

et al. 2017

Int J of Dairy Tech

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Kefir microencapsulation was optimised using Box-Behnken's response surface methodology. Product yield, moisture, water activity, bulk density, hygroscopicity, colour, wettability, solubility, particle size, pH, titratable acidity and microstructure were analysed. The viable counts of lactobacilli, lactococci and yeasts in the kefir microcapsules were found in the range of 9.03-9.92 log cfu/g, 9.56-11.51 log cfu/g and 3.09-5.90 log cfu/g, respectively. Sensory evaluation indicated that reconstituted samples obtained from microencapsulated kefir samples had high and/or full scores for flavour, appearance/colour and structure/texture. Addition of hydrocolloids to kefir before spraydrying provided sufficient stability for the powdered product.

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Rheological behavior of reconstituted yoghurt powder—An optimization study

Cited by 19 publications

References 10 publications

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

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

Effect of hydrocolloids on the physico‐chemical and rheological properties of reconstituted sweetened yoghurt powder

Microbial viability, physicochemical and sensory properties of kefir microcapsules prepared using maltodextrin/Arabic gum mixes

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