Effect of Three Types of Drying on the Viability of Lactic Acid Bacteria in Foam-Mat Dried Yogurt

In this research, foaming technology was applied to obtain powdered yogurt from commercial yogurt at lower temperatures than the typical temperatures used during the dehydration process; the viability of lactic acid bacteria (LAB) was evaluated after the application of different drying techniques (c...

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Bibliographic Details
Published inProcesses Vol. 9; no. 12; p. 2123
Main Authors Gallardo-Rivera, Claudia, Báez-González, Juan G., García-Alanís, Karla G., Torres-Alvarez, Cynthia, Dares-Sánchez, Karla, Szymanski, Ana, Amaya-Guerra, Carlos A., Castillo, Sandra
Format Journal Article
LanguageEnglish
Published Basel MDPI AG 01.12.2021
Subjects
Albumen
Bacteria
Dehydration
Drainage
Drainage measurement
Evaluation
Foaming
Foaming agents
Food
Freeze drying
Guar gum
Ingredients
Lactic acid
Lactic acid bacteria
Methods
pH effects
Prebiotics
Probiotics
Stability analysis
Syrup
Yogurt
United States > US
Mexico
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Summary:In this research, foaming technology was applied to obtain powdered yogurt from commercial yogurt at lower temperatures than the typical temperatures used during the dehydration process; the viability of lactic acid bacteria (LAB) was evaluated after the application of different drying techniques (conventional drying, freeze drying, and vacuum drying). Three different formulas (F1, F2, and F3) based on a foaming agent (albumen), stabilizers (guar gum), and prebiotics sources (inulin and agave syrup) were developed. Foam stability was evaluated at different pH values through optimum time of foam (OTF), medium drainage time (MDT), and drainage volume (DV). Foam expansion (FE) and foam density (FD) were measured. The OTF ranged from 6 to 10 min. The MDT ranged from 4.3 to 27.3 min, depending on pH, while the DV varied from 14.1 to 16.2 mL only in F1. No drainage was evidenced in F2 and F3, showing the best stability. The F2 and F3 produced the best FE and FD values. The dried yogurt with different techniques showed a survival rate (SR) of up to 85% Log-CFU/mL, even with the conventional drying method. Sensorial trials were carried out in reconstituted product, with the freeze-dried yogurt showing higher scores. The foam formulas developed demonstrate the efficacy of both the dehydration of yogurt and the preservation of LAB.
ISSN:2227-9717
2227-9717
DOI:10.3390/pr9122123