Ali Anwar, Javaid Muhammad Tasawar, Tazeddinova Diana, Khan Ahmal, Mehany Taha, Djabarovich Toshev Abduvali, Siddique Rabia, Khalid Waseem, Tariq Tayyaba, Lai Wing-Fu
Department of Epidemiology and Health Statistics, Xiangya School of Public Health, Central South University, Changsha, China.
Department of Applied Biology and Chemical Technology, Hong Kong Polytechnic University, Kowloon, Hong Kong SAR, China.
Front Nutr. 2023 May 9;10:1186469. doi: 10.3389/fnut.2023.1186469. eCollection 2023.
Spray-dried yogurt powder (SDYP) has shelf stability and other functional properties that improve solubility and facilitate the use, processing, packaging, and transportation of other food derivatives, such as bread and pastries on a large scale. The present research was conducted to develop SDYP and further its utilization to prepare functional cookies.
Yogurt was spray-dried by employing different outlet air temperatures (OAT) (65°C, 70°C & 75°C) and inlet air temperature (IAT) (150°C, 155°C & 160°C). Spray drying shows that increasing the temperature increases nutritional loss, whereas culture shows resistance to the intensive heat approaches. On the other hand subsp. Bulgaricus culture was found to be significantly affected. A total of 4 treatments, including one control for the functional cookies development.
A directly proportional relation was investigated between the increasing concentration of SDYP and baking characteristics and cookie's mineral and protein profile. Bioactive parameters like antioxidant activity of 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH), 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and total phenolic content (TPC) were also affected significantly. The sensory profile shows an incline towards T0 (0% SDYP) to T3 (10% SDYP) in all attributes but starts to decline when the concentration of SDYP reaches 15%. This study suggests that by employing a certain combination of temperatures (OAT: 60°C IAT: 150°C); maximum survival of inoculated culture can be achieved, and this powder can be utilized in the development of functional cookies with enhanced sensory as well as biochemical characteristics significantly (< 0.05).
喷雾干燥酸奶粉（SDYP）具有货架稳定性和其他功能特性，可提高溶解性，并便于大规模地使用、加工、包装和运输其他食品衍生物，如面包和糕点。本研究旨在开发喷雾干燥酸奶粉，并进一步将其用于制备功能性饼干。
采用不同的出口空气温度（65℃、70℃和75℃）和进口空气温度（150℃、155℃和160℃）对酸奶进行喷雾干燥。喷雾干燥表明，温度升高会增加营养成分的损失，而培养物显示出对高温处理的耐受性。另一方面，发现保加利亚亚种培养物受到显著影响。共进行了4种处理，包括一种用于功能性饼干开发的对照处理。
研究了喷雾干燥酸奶粉浓度增加与烘焙特性以及饼干矿物质和蛋白质成分之间的正比关系。生物活性参数，如2,2-二苯基-1-苦基肼基水合物（DPPH）、2,2'-偶氮二（3-乙基苯并噻唑啉-6-磺酸）（ABTS）的抗氧化活性和总酚含量（TPC）也受到显著影响。感官评价显示，在所有属性上，从T0（0%喷雾干燥酸奶粉）到T3（10%喷雾干燥酸奶粉）呈上升趋势，但当喷雾干燥酸奶粉浓度达到15%时开始下降。本研究表明，通过采用特定的温度组合（出口空气温度：60℃，进口空气温度：150℃），可以实现接种培养物的最大存活率，并且这种粉末可用于开发具有显著增强的感官和生化特性（<0.05）的功能性饼干。
