Freeze drying of yoghurt with candied chestnut puree: Survival of lactic acid bacteria and determination of physical properties
Küçük Resim Yok
Tarih
2013
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Yoghurts with varying candied chestnut puree contents were freeze dried to produce a novel product: yoghurt powder containing candied chestnut puree. The amount of surviving lactic acid bacteria in the products was determined. The results showed that increasing the percentage of candied chestnut puree resulted in a decrease of moisture content, water activity, ash content, and L values of the powder. Yoghurt with candied chestnut puree could be satisfactorily freeze dried with a minimum level of 8.93 log cfu/g dry matter survival rates for the lactic acid bacteria.
Açıklama
Anahtar Kelimeler
Candied chestnut puree, Freeze drying, Lactic acid bacteria, Yoghurt powder
Kaynak
Italian Journal of Food Science
WoS Q Değeri
Scopus Q Değeri
Q3
Cilt
25
Sayı
4
