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

Yıl 2022, , 457 - 467, 01.04.2022

Pınar Balkır

https://doi.org/10.15237/gida.GD22020

Cited By: 1

Öz

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.

Anahtar Kelimeler

yoghurt powder, reconstitution, freeze drying, confocal Raman microscopy

Proje Numarası

Not a part of a project

Teşekkür

Assoc. Prof. Dr. Melike Sakin Yılmazer

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

Öz

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.

Anahtar Kelimeler

yoğurt tozu, rekonstitüsyon, dondurarak kurutma, konfokal Raman mikroskopisi

Proje Numarası

Not a part of a project

Kaynakça

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