Optimizing Dehydration Conditions of Cow's and Goat Milk Yogurt Powder

doi:10.35940/ijitee.c1015.0193s20

Cited by 3 publications

(2 citation statements)

References 8 publications

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“…Lactic acid starter cultures are the most important group of bacterial starter cultures [3]. There are many reports indicating the industrial importance of these cultures for the manufacture of fermented foods [4] [5].…”

Section: Introductionmentioning

confidence: 99%

“…Yogurt powder, produced by drying of fresh yogurt, can be used as an ingredient for the manufacturing of many food products such as confectioneries, bakery foods, yogurt drink mixes with fruits or vegetables, instant drink mixes, soup bases, dips, and sauces as well as for direct consumption after reconstitution [5] [8]. The important and objectives of this study to increase the shelf life of yoghurt, provide a new product and access to the best drying way to produce dried yogurt, but the research problem to prolong the period of validity of yogurt because most of the companies and factories producing yogurt stationed in the capital, making it difficult for the product in other states and remote areas, additionally difficulty of transport, storage and high in costs.…”

Section: Introductionmentioning

confidence: 99%

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Effect of dryer & drying methods and production time on the quality and safety of dried yoghurt during storage

Abdelhakam

Alhady

Osman

et al. 2021

Proceeding ICMA-SURE

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The main objective of this research is to study the effect of drying, drying methods and production time on the quality & safety of dried yoghurt and effect of storage on it. 4 kg of natural yoghurt freshly produced during the first day of shelf life, and 4 kg after expiration date (day 11), the samples were dried using two method, spray drying process and the traditional method, dried yoghurt samples were stored at room temperature after being packed in an unsealed plastic container for 3 months. The experiment was conducted in Samsung /turkey, in Ondokuz Mayis university, Department of food Engineering labs. Chemical, physical, microbiological and sensory analysis of raw and dried yoghurt samples were performed before and during storage. The results of the study showed that drying significantly affects all properties of yoghurt. The moisture content (1%) was affected by drying as moisture decreased by great rate of more than (70%) (P ≤ 0.05), moisture was also affected by small amount by the storage; Protein content % was significantly increased by drying from (4.020%) in the raw yoghurt produced during production shelf life, and (3.217%) in the yoghurt produced after expiration date to (7.177%) in average, the protein content values were not affected by the storage in the dried samples by the spray drying method. Drying significantly (P ≤ 0.05) affect the values of fat content where the values increased after expiration date to (13%) in average, and the value were not affected by the storage. The non-fatty solids content significantly (P ≤ 0.05) increased by drying, has become an average of (77.00%) after drying. Acidity value ratio increased by drying and storage by meager percentage, the pH value significantly decreased (P ≤ 0.05) by drying and storage at a significantly rate. Total Solids % was significantly affected (P≤0.05) by drying and storage as it increased from (16.42%) in the raw yoghurt (during production shelf life) and (14.69%) in the raw yoghurt (after expiration date) to become more than (90%) by drying. As for the microbial content; the total bacteria value decreased by drying, but were not affected by storage, also lactic acid bacteria values reduced significantly (P ≤ 0.05) by drying, but remained the same during storage. However, the total count of yeast, molds, E-coli bacteria was not found in the raw yoghurt and has not grown during storage. In the sensory evaluation, the panelists preferred a raw yoghurt and dried yoghurt in the first month, and then the rate and values of the sensory evaluation decreased significantly (P ≤ 0.05) during storage. The study concluded that, the validity of yoghurt can be extended by drying, and taking advantages of yoghurt in the last day by drying and storing it.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of dryer & drying methods and production time on the quality and safety of dried yoghurt during storage

Abdelhakam

Alhady

Osman

et al. 2021

Proceeding ICMA-SURE

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Comparative study between cow and goat milk yogurt based on composition and sensory evaluation

Ibrahim

Naufalin

Muryatmo

et al. 2021

IOP Conf. Ser.: Earth Environ. Sci.

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This present investigation aimed to compare between cow and goat yogurt based on compositions, physicochemical and sensory properties. The Association of Official Analytical Chemistry International and Indonesian National Standards were used to analyze the parameters of yogurt samples. One-way ANOVA was achieved to assess the variance between data by Microsoft Excel. Yogurt was made from different fresh milk samples; cow and goat milk. Thees results shown there were no significant differences between cow and goat yogurt on fat values were 2.02, 2.10%, ash values were 0.39, 0.59 and in viscosities values were 47.18 and 47,65 respectively. On the other side there were significant differences on total solids were 12.82 and 14.5%, protein content was 2.89 and 3.185%, and pH was 4.56 and 4.34, respectively. The results from this study concluded that goat yogurt had the best physicochemical properties and sensory characteristics comparable with cow yogurt.

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Investigating the Impact of Microwave Drying on Papaya Slice Quality and Drying Attributes

Kumar,

Yadav

2023

IJFE

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Impact of microwave power and thickness of papaya slices were studied on the product quality and drying attributes of dehydrated papaya slices. Power (20, 40, 60 and 80W), thickness (3, 6 and 9mm), Moisture content, Vitamin’C’ and Iron content were determined and found i.e.M.c 24.23 to 13.25% w.b., Vitamin ‘C’ 45.55 – 45.38 mg/100g, Iron content 4 - 3.98 mg/100g. The quality and sensory attributes were determined, and it was found that the sample with the thickness of 3mm with 60W power was found highest score in overall acceptability with minimum loss of vitamin C and iron content. Drying rate, Rehydration Ratio, Ash Content were determined and found i.e., Drying Rate 0.0002 – 0.00025 g/s, Rehydration Ratio 1.85 – 1.08, Ash Content 1.80 – 1.02 %. In color parameters the product achieved dark color [L-22.48]at higher microwave power before acceptable dehydration. Where, as the sample dehydrated at slice thickness 3mm and microwave power 60 W scored acceptable color and sensory score as well as L (39.46), a (8.45) &b (15.23. The samples processed at 60 W microwaves drying had higher porosity than fresh samples analyzed by using SEM.Based on the criteria for thin-layer drying kinetics, the results reveal that, in comparison to the Henderson and Pabis, Lewis and Page model, the Singh and Wang model achieved the best values for the coefficient of determination (R2), chi-square (χ2), and reduced root-mean-square error approximation (0.01341).

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Optimizing Dehydration Conditions of Cow's and Goat Milk Yogurt Powder

Cited by 3 publications

References 8 publications

Effect of dryer & drying methods and production time on the quality and safety of dried yoghurt during storage

Effect of dryer & drying methods and production time on the quality and safety of dried yoghurt during storage

Comparative study between cow and goat milk yogurt based on composition and sensory evaluation

Investigating the Impact of Microwave Drying on Papaya Slice Quality and Drying Attributes

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