Feasibility study of powdered yoghurt consisted of rice water and roselle juice by spray-dry process
2006
Supavej Maniyom(Chiang Mai University, Chiang Mai (Thailand). Faculty of Agro-Industry. Department of Food Engineering) | Patcharee Pattanagul(Chiang Mai University, Chiang Mai (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology) | Montalee Surapanpichit(Chiang Mai University, Chiang Mai (Thailand). Faculty of Agro-Industry. Department of Food Engineering) | Marisa Charusathit(Chiang Mai University, Chiang Mai (Thailand). Faculty of Agro-Industry. Department of Food Engineering)
Suitable formula of powdered yoghurt containing rice water and rosella juice was sugar:plain yoghurt:rosella juice (1:2.5:5) and optimum condition of spray dryer were 100 deg C drying temperature and 5 bar atomizer pressure. The physical properties of final product were 0.74 g/ml bulk density, 0.252 a sub(w). The Hunter color system L, a, b were 88.91, 3.29 and 4.95, respectively. The chemical properties were 38.60 percent reducing sugar, 1.29 percent acid content, 2.47 percent moisture content, 0.20 percent fat content, 6.90 percent protein content and 1.55 percent ash content. Lactic acid bateria were analyzed in powdered yoghurt product were lower 10 CFU/g.
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