Survival of Lactobacillus helveticus CNRZ32 in spray dried functional yogurt powder during processing and storage
Fresh set-yogurt fortified with functional lactic acid bacteria (Lactobacillus helveticus CNRZ32) was manufactured in two sets, plain and supplemented with butter milk powder. All samples were spray dried at two specific inlet air temperatures 150 °C and 120 °C, with a fixed outlet temperature at 60...
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| Format: | Article |
| Language: | English |
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Elsevier
2020-10-01
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| Series: | Journal of the Saudi Society of Agricultural Sciences |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1658077X2030059X |
| _version_ | 1818978879364136960 |
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| author | Hoda S. El-Sayed Heba H. Salama Amr E. Edris |
| author_facet | Hoda S. El-Sayed Heba H. Salama Amr E. Edris |
| author_sort | Hoda S. El-Sayed |
| collection | DOAJ |
| description | Fresh set-yogurt fortified with functional lactic acid bacteria (Lactobacillus helveticus CNRZ32) was manufactured in two sets, plain and supplemented with butter milk powder. All samples were spray dried at two specific inlet air temperatures 150 °C and 120 °C, with a fixed outlet temperature at 60 °C. The survival of L. helveticus in the yogurt powder after spray drying and during storage for several months was evaluated using bacterial count and survival percentage as two main criteria. Results indicated that L. helveticus CNRZ32 can survive for three months in the powder obtained by spray drying at 120 °C. The survival percentage at the end of that period was ~80.0% with an acceptable count of 6.0 log cfu/g. Supplementation of the fresh yogurt with butter milk powder during processing and before spray drying can prolong the survival period of L. helveticus up to four months with acceptable count and survival percentage. Evaluation of the viability of L. helveticus in the powder at its maximum storage period (four months) was performed. Results showed that a four-month stored powder can initial the formation of new fresh set-yoghurt containing L. helveticus and starter bacteria at satisfying counts above 6.0 log cfu/g without using external starter culture or new supplementation of L. helveticus. These results could have potential application in the production of L. helveticus incorporated within yogurt powder using spray drying for fortification and functionalization of innovative food and dairy products. |
| first_indexed | 2024-12-20T16:50:39Z |
| format | Article |
| id | doaj.art-2b5095fc43a14c34a9da1a9ea60a95ca |
| institution | Directory Open Access Journal |
| issn | 1658-077X |
| language | English |
| last_indexed | 2024-12-20T16:50:39Z |
| publishDate | 2020-10-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of the Saudi Society of Agricultural Sciences |
| spelling | doaj.art-2b5095fc43a14c34a9da1a9ea60a95ca2022-12-21T19:32:50ZengElsevierJournal of the Saudi Society of Agricultural Sciences1658-077X2020-10-01197461467Survival of Lactobacillus helveticus CNRZ32 in spray dried functional yogurt powder during processing and storageHoda S. El-Sayed0Heba H. Salama1Amr E. Edris2Dairy Department, Food Industries and Nutrition Division, National Research Center, Cairo, EgyptDairy Department, Food Industries and Nutrition Division, National Research Center, Cairo, EgyptAroma and Flavor Chemistry Department, Food Industries and Nutrition Division National Research Center, Cairo, Egypt; Corresponding author.Fresh set-yogurt fortified with functional lactic acid bacteria (Lactobacillus helveticus CNRZ32) was manufactured in two sets, plain and supplemented with butter milk powder. All samples were spray dried at two specific inlet air temperatures 150 °C and 120 °C, with a fixed outlet temperature at 60 °C. The survival of L. helveticus in the yogurt powder after spray drying and during storage for several months was evaluated using bacterial count and survival percentage as two main criteria. Results indicated that L. helveticus CNRZ32 can survive for three months in the powder obtained by spray drying at 120 °C. The survival percentage at the end of that period was ~80.0% with an acceptable count of 6.0 log cfu/g. Supplementation of the fresh yogurt with butter milk powder during processing and before spray drying can prolong the survival period of L. helveticus up to four months with acceptable count and survival percentage. Evaluation of the viability of L. helveticus in the powder at its maximum storage period (four months) was performed. Results showed that a four-month stored powder can initial the formation of new fresh set-yoghurt containing L. helveticus and starter bacteria at satisfying counts above 6.0 log cfu/g without using external starter culture or new supplementation of L. helveticus. These results could have potential application in the production of L. helveticus incorporated within yogurt powder using spray drying for fortification and functionalization of innovative food and dairy products.http://www.sciencedirect.com/science/article/pii/S1658077X2030059XFunctional yogurtSpray dryingYogurt powderFunctional bacteriaLactobacillus helveticusi CNRZ32Survival |
| spellingShingle | Hoda S. El-Sayed Heba H. Salama Amr E. Edris Survival of Lactobacillus helveticus CNRZ32 in spray dried functional yogurt powder during processing and storage Journal of the Saudi Society of Agricultural Sciences Functional yogurt Spray drying Yogurt powder Functional bacteria Lactobacillus helveticusi CNRZ32 Survival |
| title | Survival of Lactobacillus helveticus CNRZ32 in spray dried functional yogurt powder during processing and storage |
| title_full | Survival of Lactobacillus helveticus CNRZ32 in spray dried functional yogurt powder during processing and storage |
| title_fullStr | Survival of Lactobacillus helveticus CNRZ32 in spray dried functional yogurt powder during processing and storage |
| title_full_unstemmed | Survival of Lactobacillus helveticus CNRZ32 in spray dried functional yogurt powder during processing and storage |
| title_short | Survival of Lactobacillus helveticus CNRZ32 in spray dried functional yogurt powder during processing and storage |
| title_sort | survival of lactobacillus helveticus cnrz32 in spray dried functional yogurt powder during processing and storage |
| topic | Functional yogurt Spray drying Yogurt powder Functional bacteria Lactobacillus helveticusi CNRZ32 Survival |
| url | http://www.sciencedirect.com/science/article/pii/S1658077X2030059X |
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