DONDURARAK KURUTMA İLE ELDE EDİLMİŞ YOĞURT TOZUNUN FONKSİYONEL, REOLOJİK VE MİKROYAPISAL ÖZELLİKLERİ

Abstract

Bu çalışmada, konsantre edilmiş yağsız yoğurttan -49°C ve 0.0035 mBar koşullarında dondurularak kurutma ile elde edilmiş yoğurt tozunun fonksiyonel, reolojik ve mikroyapısal özellikleri araştırılmıştır. Örneğin, 204 s ıslanabilirlik, 192 s dağılabilirlik ve %74 çözünürlük endeksi değerleriyle iyi rekonstitüsyon özelliklerine sahip olduğu görülmüştür. Ancak, kitle yoğunluğu 285.71 kg/m3 olup, bu düşük değerin dondurarak kurutma işleminin kazein misellerini deforme edici özelliğinden kaynaklanmış olabileceği düşünülmüştür. Su aktivitesi 0.1125 olup kritik su aktivitesi değerinden oldukça düşük bulunmuştur. Orijinal yoğurdun, yoğurt tozunun ve rekonstitüe yoğurdun rengi beyaza çok yakındır. Rekonstitüe yoğurt orijinale göre daha iyi akış davranışı ve kıvam özellikleri göstermiştir. Ön konsantrasyon aşamasındaki çözünür kuru madde kaybının yüksek oranda higroskopik bir toz ürün eldesine yol açmış olabileceği düşünülmektedir. Orijinal ve rekonstitüe yoğurdun mikroskobik görüntüleri her ikisinin de homojen bir yapıya sahip olduğunu göstermiştir, ancak rekonstitüe yoğurdun daha kaba bir yapıya sahip olduğu gözlenmiştir.

Keywords

• yoğurt tozu
• rekonstitüsyon
• dondurarak kurutma
• konfokal Raman mikroskopisi

Project Number

Not a part of a project

FUNCTIONAL, RHEOLOGICAL AND MICROSTRUCTURAL PROPERTIES OF FREEZE-DRIED YOGHURT POWDER

Abstract

In this study, functional, rheological, and microstructural properties of freeze-dried yoghurt powder produced at -49°C and 0.0035 mBar conditions from pre-concentrated non-fat yoghurt were investigated. The sample showed good reconstitutional properties with 204 s, 192 s for wettability and dispersibility respectively and 74% for solubility index. Bulk density value was lower, as 285.71 kg/m3, which may be due to the deformation of casein micelles by freeze drying. The water activity of the yoghurt powder sample was 0.1125, much lower than the critical water activity value. The colour of the original yoghurt, yoghurt powder and reconstituted yoghurt were almost white. Reconstituted yoghurt showed better flow behaviour and consistency when compared to original yoghurt. Loss of soluble dry matter in pre-concentration of original yoghurt may have resulted in high hygroscopic powder. The microscopic imaging of original and reconstituted yoghurt demonstrated homogeneous structures for both, however the latter showed a coarser gel network.

Keywords

• yoghurt powder
• reconstitution
• freeze drying
• confocal Raman microscopy

Project Number

Not a part of a project

Thanks

Assoc. Prof. Dr. Melike Sakin Yılmazer

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