Optimum carrageenan concentration improved the physical properties of cabinet-dried yoghurt powder

International Symposium on Food and Agro-biodiversity 2017

农业科学;生物科学

Pratama, Y.^1 ; Abduh, S.B.M.^2 ; Legowo, A.M.^2 ; Pramono, Y.B.^2 ; Albaarri, A.N.^1,2

Department of Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Central Java, Indonesia^1

Integrated Laboratory, Diponegoro University, Semarang, Central Java, Indonesia^2

关键词: cabinet;    Cabinet dryers;    Carrageenans;    Drying process;    Powder production;    Spoilage microorganisms;    Water activity;    yoghurt;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/102/1/012023/pdf
DOI  :  10.1088/1755-1315/102/1/012023

来源: IOP

【 摘 要 】

Carrageenan is a hydrocolloid which able to improve the characteristic of dried powder. The purpose of this study was to produce and evaluate the characteristics of yoghurt powder which incorporated carrageenan as stabilizer and dried in a cabinet dryer. Carrageenan of 1 %, 2 % and 3 % (w/v) concentration were added to yoghurt prior to cabinet drying process. Physical properties of the yoghurt powder and the reconstituted one were evaluated. The best result was shown in carrageenan concentration of 2 % where it showed the highest bulk density (0.62 g/ml), and best particle size distribution (65.49 % in the range of 250-500 μm). Moisture and water activity (aw) were 8.02% and 0.37, respectively. The value is lower than what spoilage microorganisms require to grow (aw> 0.6) thus ensuring its long shelf life when combined with proper packaging. Reconstitution at 50°C showed that 2 % carrageenan resulted in a stable yoghurt product with no visible syneresis even after 3 hours. The proposed method shows promising application in the production of long shelf-life yoghurt powder production.