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Author Spotlight: Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality
Published on: April 7, 2023
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Characterisation of mango flavoured curd powder developed using spray drying technique
Akash Basu1, Kathirvelpillai A Athmaselvi1
1Department of Food Process Engineering,School of Bioengineering, SRM University,Kattankulathur 603203,India.
The Journal of Dairy Research
|May 23, 2018
Summary
Researchers developed a high-quality mango-flavored curd powder using spray drying. This probiotic-rich powder offers significant flavor and can be used directly or as an ingredient.
Area of Science:
- Food Science
- Microbiology
- Dairy Technology
Background:
- Curd powder offers a convenient dairy product form.
- Developing flavored curd powder enhances consumer appeal.
- Spray drying is an effective technique for producing powders from liquid or semi-liquid foods.
Purpose of the Study:
- To produce and characterize mango-flavored curd powder.
- To evaluate the physical properties and probiotic content of the powder.
- To identify the specific probiotic strain present.
Main Methods:
- Spray drying of mango-flavored curd at 150°C and 170°C.
- Analysis of physical properties: moisture, water activity, density, dispersibility, porosity, color, and pH.
- Microbiological and chemical analysis: lactic acid content, FTIR, and pure culture identification.
Main Results:
- High-quality mango-flavored curd powder was successfully produced.
- The powder exhibited desirable physical properties and a healthy probiotic content, indicated by lactic acid percentage.
- The identified probiotic strain was Lactobacillus curieae.
Conclusions:
- Mango-flavored curd powder is a viable product with good probiotic levels and flavor.
- Spray drying is suitable for producing this functional dairy ingredient.
- Further research on storage stability is recommended.
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