Abstract
References
- [1] Grochulska, C. (2008). Mlecznadroga –raport o produktachmlecznych (Marketing milk – report on dairy products). Fresh Cool Market 5, 18-25.
- [2] Yildiz, F. (2009). Development and Manufacture of Yogurt and Other Functional Dairy Products (1st ed.). CRC Press. https://doi.org/10.1201/9781420082081
- [3] Ramesh, C.C. and Arun, K. (2013). Manufacturing Yogurt and Fermented Milks. John Wiley & Sons, Inc., 263-286.
- [4] Tamime, A.Y. and Robinson, R.K. (2007). Yoghurt science and technology. Woodhead Publishing Limited and CRC Press LLC., pp. 8-10, 15-49.
- [5] Damunupola, D.A.P.R., Weerathilake, W.A.D.V., Sumanasekara, G.S. (2014). Evaluation of Quality Characteristics of Goat Milk Yoghurt Incorporated with Beetroot Juice. International Journal of Scientific and Research. Publications, 4:10, 1-5.
- [6] Childs, L.J. and Drake, M. (2008). Sensory properties of yoghurt powders. Poster presentation, IFT Annual Meeting, Abstract 048-09.
- [7] Arie, G., Sri, K. and Ariesta, W. A. (2012). Process engineering of drying milk powder with foam mat drying method - A Study of the effect of the concentration and types of filler. Journal of Basic and Applied Scientific Research, 2(4), 3588-3592.
- [8] Lee, W.J. and Lucey, J. A. (2010). Formation and physical properties of yoghurt. Asian-Aust. J. Anim. Sci, 23(9), 1127-113
- [9] J. E. AOAC. Official Methods of Analysis (30th edition). Washington: Association of Analytical Chemists. (2005).
- [10] Myers, R.H., Montgomery, D.C., & Anderson-Cook, C.M. (2016). Response surface methodology: process and product optimization using designed experiments. John Wiley & Sons. pp. 325-352.
- [11] Bristone, C., Badau, M. H., Igwebuike, J. U., & Igwegbe, A. O. (2015). Production and evaluation of yoghurt from mixtures of cow milk, milk extract from soybean and tiger nut. World Journal of Dairy & Food Sciences, 10(2), 159-169.
- [12] Sulaksono, A.C., Kumalaningsih, S., & Wignyanto, I.S. (2013). Production and processing of yoghurt powder using foam-mat drying. Food and Public Health, 3(5), 235-239.
Abstract
Yoghurt is one of the most popular fermented dairy products with wide acceptance worldwide due to its nutritional and health benefits. However, the commercial production of yoghurt has been limited due to the poor quality stability in storage. The present study is concerned with development and characterization of value-added foam-mat dried yoghurt powder. The effects of different ingredient formulation and processing parameters on some selected nutritional and functional properties of the developed yoghurt were evaluated. A four-component, six-processing parameters, constrained D-optimal mixture-process experimental design, with 59 randomized experimental runs, was employed. The formulation design constraints were: raw yoghurt (80%), moringa seed extract (5% - 13%), ginger extract, (5% - 13%), and foaming agent (2% - 7%). The design constraints of the processing parameters investigated were: pasteurization temperature (50°C - 80°C), pasteurization duration (5min - 30min), fermentation duration (5hr - 10hr), mixing duration (2 min - 10 min), drying temperature (50°C - 80°C), and drying duration (2hrs - 5hrs). Quality properties evaluated include moisture content, ash content, crude protein, fat content, carbohydrate content, pH, total titer acid, total lactic acid bacteria and fungi counts. Data collected were analyzed using Design Expert 11.0.0 software package. Model equations were developed to adequately relate the quality indices to the mixture component proportions and processing parameters. The adequacy of the model equations were evaluated statistically. The effects of the components formulation proportions and processing parameters on the nutritional quality of the foam-mat dried powdered yoghurt were studied and the optimum conditions for the production of foam-mat dried yoghurt were obtained. Numerical optimization, via desirability technique was utilized to determine the optimum formulation conditions for the foam-mat dried yoghurt. The result of optimization of the formulated foam-mat dried yoghurt gave optimized foam-mat dried yoghurt with overall desirability index of 0.514, based on the set optimization goals and individual quality desirability indices. The optimal foam-mat dried yoghurt was gotten from 80 % raw yoghurt, 13 % moringa seed extract, 5 % ginger extract, and 2 % foaming agent. The optimized processing conditions were 800C pasteurization temperature, 30 minutes pasteurization duration, 10 hours fermentation duration, 10 minutes mixing duration, 800C drying temperature, and 5 hours drying duration. The quality properties of this optimal formulated foam-mat dried yoghurt are: 27.1 % moisture content, 10.1 % crude protein, 0.673 % ash content, 1.43 fat content, 58.4 % carbohydrate, 4.05 pH, 2.58 % total titre acid, 2.23E+05 CFU/g total lactic acid bacteria, and 3.81E+06 CFU/g fungi count. The result of the study showed that the optimized formulated foam-mat dried yoghurt was found to be of high quality.
References
- [1] Grochulska, C. (2008). Mlecznadroga –raport o produktachmlecznych (Marketing milk – report on dairy products). Fresh Cool Market 5, 18-25.
- [2] Yildiz, F. (2009). Development and Manufacture of Yogurt and Other Functional Dairy Products (1st ed.). CRC Press. https://doi.org/10.1201/9781420082081
- [3] Ramesh, C.C. and Arun, K. (2013). Manufacturing Yogurt and Fermented Milks. John Wiley & Sons, Inc., 263-286.
- [4] Tamime, A.Y. and Robinson, R.K. (2007). Yoghurt science and technology. Woodhead Publishing Limited and CRC Press LLC., pp. 8-10, 15-49.
- [5] Damunupola, D.A.P.R., Weerathilake, W.A.D.V., Sumanasekara, G.S. (2014). Evaluation of Quality Characteristics of Goat Milk Yoghurt Incorporated with Beetroot Juice. International Journal of Scientific and Research. Publications, 4:10, 1-5.
- [6] Childs, L.J. and Drake, M. (2008). Sensory properties of yoghurt powders. Poster presentation, IFT Annual Meeting, Abstract 048-09.
- [7] Arie, G., Sri, K. and Ariesta, W. A. (2012). Process engineering of drying milk powder with foam mat drying method - A Study of the effect of the concentration and types of filler. Journal of Basic and Applied Scientific Research, 2(4), 3588-3592.
- [8] Lee, W.J. and Lucey, J. A. (2010). Formation and physical properties of yoghurt. Asian-Aust. J. Anim. Sci, 23(9), 1127-113
- [9] J. E. AOAC. Official Methods of Analysis (30th edition). Washington: Association of Analytical Chemists. (2005).
- [10] Myers, R.H., Montgomery, D.C., & Anderson-Cook, C.M. (2016). Response surface methodology: process and product optimization using designed experiments. John Wiley & Sons. pp. 325-352.
- [11] Bristone, C., Badau, M. H., Igwebuike, J. U., & Igwegbe, A. O. (2015). Production and evaluation of yoghurt from mixtures of cow milk, milk extract from soybean and tiger nut. World Journal of Dairy & Food Sciences, 10(2), 159-169.
- [12] Sulaksono, A.C., Kumalaningsih, S., & Wignyanto, I.S. (2013). Production and processing of yoghurt powder using foam-mat drying. Food and Public Health, 3(5), 235-239.
Details
| Primary Language | English |
|---|---|
| Subjects | Engineering, Food Engineering |
| Journal Section | Research Article |
| Authors | |
| Publication Date | June 30, 2023 |
| Submission Date | March 28, 2022 |
| Acceptance Date | December 10, 2022 |
| Published in Issue | Year 2023Volume: 7 Issue: 1 |
Aksaray J. Sci. Eng. | e-ISSN: 2587-1277 | Period: Biannually | Founded: 2017 | Publisher: Aksaray University | https://asujse.aksaray.edu.tr
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