Effect of Three Types of Drying on the Viability of Lactic Acid Bacteria in Foam-Mat Dried Yogurt
Abstract: 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 tec...
| Autores principales: | , , , , , , , |
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| Formato: | Artículo |
| Lenguaje: | inglés |
| Publicado: |
Molecular Diversity Preservation International
2021
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| Materias: | |
| Acceso en línea: | http://eprints.uanl.mx/23269/1/23269.pdf |
| _version_ | 1824416819845267456 |
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| author | Gallardo Rivera, Claudia T. Báez González, Juan Gabriel García Alanís, Karla G. Torres Álvarez, Cynthia Dares Sánchez, Karla Szymanski, Ana Amaya Guerra, Carlos Abel Castillo, Sandra |
| author_facet | Gallardo Rivera, Claudia T. Báez González, Juan Gabriel García Alanís, Karla G. Torres Álvarez, Cynthia Dares Sánchez, Karla Szymanski, Ana Amaya Guerra, Carlos Abel Castillo, Sandra |
| author_sort | Gallardo Rivera, Claudia T. |
| collection | Repositorio Institucional |
| description | Abstract: 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. |
| format | Article |
| id | eprints-23269 |
| institution | UANL |
| language | English |
| publishDate | 2021 |
| publisher | Molecular Diversity Preservation International |
| record_format | eprints |
| spelling | eprints-232692024-03-04T16:04:41Z http://eprints.uanl.mx/23269/ Effect of Three Types of Drying on the Viability of Lactic Acid Bacteria in Foam-Mat Dried Yogurt Gallardo Rivera, Claudia T. Báez González, Juan Gabriel García Alanís, Karla G. Torres Álvarez, Cynthia Dares Sánchez, Karla Szymanski, Ana Amaya Guerra, Carlos Abel Castillo, Sandra QR Microbiología Abstract: 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. Molecular Diversity Preservation International 2021 Article PeerReviewed text en cc_by_nc_nd http://eprints.uanl.mx/23269/1/23269.pdf http://eprints.uanl.mx/23269/1.haspreviewThumbnailVersion/23269.pdf Gallardo Rivera, Claudia T. y Báez González, Juan Gabriel y García Alanís, Karla G. y Torres Álvarez, Cynthia y Dares Sánchez, Karla y Szymanski, Ana y Amaya Guerra, Carlos Abel y Castillo, Sandra (2021) Effect of Three Types of Drying on the Viability of Lactic Acid Bacteria in Foam-Mat Dried Yogurt. Processes, 9 (12). p. 2123. ISSN 2227-9717 http://doi.org/10.3390/pr9122123 doi:10.3390/pr9122123 |
| spellingShingle | QR Microbiología Gallardo Rivera, Claudia T. Báez González, Juan Gabriel García Alanís, Karla G. Torres Álvarez, Cynthia Dares Sánchez, Karla Szymanski, Ana Amaya Guerra, Carlos Abel Castillo, Sandra Effect of Three Types of Drying on the Viability of Lactic Acid Bacteria in Foam-Mat Dried Yogurt |
| thumbnail | https://rediab.uanl.mx/themes/sandal5/images/online.png |
| title | Effect of Three Types of Drying on the Viability of Lactic Acid Bacteria in Foam-Mat Dried Yogurt |
| title_full | Effect of Three Types of Drying on the Viability of Lactic Acid Bacteria in Foam-Mat Dried Yogurt |
| title_fullStr | Effect of Three Types of Drying on the Viability of Lactic Acid Bacteria in Foam-Mat Dried Yogurt |
| title_full_unstemmed | Effect of Three Types of Drying on the Viability of Lactic Acid Bacteria in Foam-Mat Dried Yogurt |
| title_short | Effect of Three Types of Drying on the Viability of Lactic Acid Bacteria in Foam-Mat Dried Yogurt |
| title_sort | effect of three types of drying on the viability of lactic acid bacteria in foam mat dried yogurt |
| topic | QR Microbiología |
| url | http://eprints.uanl.mx/23269/1/23269.pdf |
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