Development of clove extract-fortified functional yoghurt powder using spray: drying

Development of clove extract-fortified functional yoghurt powder using spray: drying

Spray-drying transforms functional yogurt into yogurt powder quickly and efficiently, maintaining product quality and enhancing storage stability. This process also adds value to the product. The study aimed to develop spray dried functional yoghurt powder encapsulating probiotics (Streptococcus the...

Full description

Bibliographic Details
Main Authors:	Abdul Kalam Saleena, Lejaniya, Yusof, Yus Aniza, Song, Adelene Ai-Lian, In, Lionel Lian Aun, Nyam, Kar Lin, Pui, Liew Phing
Format:	Article
Published:	Springer 2024

Similar Items

Development of clove extract‑fortifed functional yoghurt powder using spray: drying
by: Abdul Kalam Saleena, Lejaniya, et al.
Published: (2024)

Characterization and shelf-life study of functional yoghurt based oral strip in polypropylene–aluminium/LLDPE blister pack
by: Abdul Kalam Saleena, Lejaniya, et al.
Published: (2024)

Effects of spray-drying parameters on physicochemical properties of powdered fruits
by: Liew Phing Pui, et al.
Published: (2022-06-01)

Storage stability and anti-caking agents in spray-dried fruit powders: A review
by: Liew Phing Pui, et al.
Published: (2024-02-01)

Enzyme-Aided Treatment of Fruit Juice: A Review
by: Liew Phing Pui, et al.
Published: (2023-03-01)

Anti-caking agent effects on the properties of spray-dried ‘Cempedak’ fruit powder
by: Pui, Liew Phing, et al.
Published: (2020)

Investigation of properties of polysaccharide-based edible film incorporated with functional Melastoma malabathricum extract
by: Chan, H. M., et al.
Published: (2020)

Stability and expression of K-ras mimotopes in freeze-dried recombinant Lactococcus lactis NZ3900-fermented milk powder during storage in vacuum packaging
by: How, Yu Hsuan, et al.
Published: (2024)

Development of Low-calorie Functional Yoghurt by Incorporating Mannitol Producing Lactic Acid Bacteria (Leuconostoc pseudomesenteroides) in the Standard Yoghurt Culture
by: Lejaniya Abdul Kalam Saleena, et al.
Published: (2022-03-01)

Enzymatic Liquefaction and Characterization of Mangifera laurina Blume
by: Lejaniya Abdul Kalam Saleena, et al.
Published: (2024-03-01)

Stability of Vitamin D3 in fortified yoghurt and yoghurt drink (Doogh)
by: Tina Jafari, et al.
Published: (2016-01-01)

Chitosan–Sodium Caseinate Composite Edible Film Incorporated with Probiotic <i>Limosilactobacillus fermentum</i>: Physical Properties, Viability, and Antibacterial Properties
by: Seat Ni Wai, et al.
Published: (2022-11-01)

Production of spray-dried enzyme-liquefied papaya (Carica papaya L.) powder
by: Lee Sin Chang, et al.
Published: (2020-04-01)

Optimization of spray-drying parameters for the production of ‘Cempedak’ (Artocarpus integer) fruit powder
by: Pui, Liew Phing, et al.
Published: (2020)

Production of enzymatic hydrolysed spray-dried honeydew melon (Cucumis melo L.) powder
by: Lee Sin Chang, et al.
Published: (2022-12-01)

Effect of spray drying temperature of yoghurt on the survival of starter cultures, moisture content and sensoric properties of yoghurt powder/
by: 373541 Bielecka, M., et al.

Production Optimization of Fortified Foam-Mat Dried Yoghurt
by: H. J. Avosuahi, et al.
Published: (2023-01-01)

Properties of Yoghurt Fortified in Lactoferrin with Effect of Storage Time
by: Anna Jańczuk, et al.
Published: (2023-05-01)

Powdered yoghurt produced by spray drying and freeze drying: a review
by: Geânderson dos Santos, et al.
Published: (2018-08-01)

Effects of drying methods on the physicochemical properties and antioxidant capacity of Kuini powder
by: Gan Wei Shuen, et al.
Published: (2021-06-01)

Effect of Rosemary Transglutaminase on Yoghurt Fortified with Whey Protein Isolate
by: Ibrahim Osama, et al.
Published: (2017-12-01)

Antioxidant capacity and phenolics of spray dried Arrenga pinnata juice powder
by: Badmus, Abdurrahman Adeleye, et al.
Published: (2016)

An Innovative Method for the Production of Yoghurt Fortified with Walnut Oil Nanocapsules and Characteristics of Functional Properties in Relation to Conventional Yoghurts
by: Katarzyna Turek, et al.
Published: (2023-10-01)

Devising optimal technological parameters for spray drying to produce whole camel milk powder
by: Aralbayev, Nurbek, et al.
Published: (2021)

Quality and microstructure of freeze-dried yoghurt fortified with additives as protective agents
by: Elsayed A. Ismail, et al.
Published: (2020-10-01)

STUDY OF THE PHYSOCHEMICAL, RHEOLOGICAL AND SENSORY PROPERTIES OF YOGHURT FORTIFIED WITH MICROENCAPSULATION IRON
by: Sadiq & Doosh
Published: (2019-10-01)

Chitosan film incorporated with Garcinia atroviridis for the packaging of Indian mackerel (Rastrelliger kanagurta)
by: Nurshahira Binti Khairul Zaman, et al.

Whole and ground (powdered) cloves
by: 8096 British Standards Institution

Cloves, whole and ground (powdered)

Quality of spray-dried pitaya fruit powder as natural colourant.
by: Ng, L. T., et al.
Published: (2012)

Physicochemical properties of sodium alginate edible film incorporated with mulberry (Morus australis) leaf extract
by: Yan, Ling Kuan, et al.
Published: (2020)

Physichochemical properties of sodium alganite edible film incorporated with mulberry (Morus australis) leaf extract
by: Yan, Ling Kuan, et al.
Published: (2020)

Antioxidant, antibacterial, and antitumor activities of goat's stirred yoghurt fortified with carob molasses
by: Ola M.A.K. Shalabi
Published: (2022-06-01)

Development of milk protein edible films incorporated with Lactobacillus rhamnosus GG
by: Lee, Yun Ying, et al.
Published: (2020)

Physicochemical and sensory properties of selected cempedak (Artocarpus integer L.) fruit varieties
by: Pui, Liew Phing, et al.
Published: (2018)

Physicochemical and sensory properties of selected 'cempedak' (Artocarpus integer L.) fruit varieties
by: Pui, Liew Phing, et al.
Published: (2018)

Encapsulation by spray drying of crude betacyanins : physicochemical, morphological and nutritional properties of produced powder
by: Chong, P. H., et al.

Development of fermented milk using food-grade recombinant Lactococcus lactis NZ3900
by: Yu Hsuan How, et al.
Published: (2022-08-01)

Effect of wall materials on the spray drying efficiency, powder properties and stability of bioactive compounds in tamarillo juice microencapsulation
by: Ramakrishnan, Yogeshini, et al.
Published: (2018)

Degradation kinetics of water-soluble annatto extract and sensory evaluation of annatto colored yoghurt.
by: Parvin, K., et al.
Published: (2011)