Effect of the drying method and texture improvers on reconstitution behavior of yogurt powder: physical and microbiological properties

Effect of the drying method and texture improvers on reconstitution behavior of yogurt powder: physical and microbiological properties

BACKGROUND: One of the most used and effective preservation strategies in foods is drying. However, there are problems with the rheological properties, color, and viability of lactic acid bacteria in the yogurt once reconstituted when applying such conservation strategies.   OBJECTIVES: Determine th...

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Bibliographic Details
Main Authors: Robinson Monsalve-Atencio, Karolay Sanchez, Juan Chica, Jairo Camaño, Johana Saldarriaga, Julian Quintero-Quiroz
Format: Article
Language:English
Published: Universidad de Antioquia 2021-06-01
Series:Vitae
Subjects:
Yogurt powder
Acid Lactic bacteria
rheological properties
freeze-drying
spray-drying
texture improvers
Online Access:https://revistas.udea.edu.co/index.php/vitae/article/view/344985

Internet

https://revistas.udea.edu.co/index.php/vitae/article/view/344985

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