Author/Authors :
Bahrami ، M. Department of Food Science and Technology - College of Agriculture - Isfahan University of Technology , Fathi ، M. Department of Food Science and Technology - College of Agriculture - Isfahan University of Technology , Nasirpour ، A. Department of Food Science and Technology - College of Agriculture - Isfahan University of Technology , Pakdel ، M. Department of Food Science and Technology - College of Agriculture - Isfahan University of Technology , Ahmadi ، N. Department of Food Science and Technology - College of Agriculture - Isfahan University of Technology
Abstract :
Doogh, a favorite acidic dairy drink, usually suffers from low stability and swelling due to microbial activation, protein aggregation and, consequently, phase separation, which happens at low pH. In this study, optimization of doogh powder production stabilized by pectin and tragacanth was performed using response surface methodology for selection of appropriate hydrocolloid and processing condition. The results showed that the quality of doogh powder strongly depended upon the spray drying temperature and type of hydrocolloid addition. Optimum operating conditions were found to be an inlet air temperature of 122ºC and stabilization using tragacanth, under which moisture content, bulk density, solubility, Carr index, serum separation, color (L), pH, Hausner ratio, and porosity were 5% (wet basis), 0.31 g cm^-3, 88%, 37, 65%, 89, 4.33, 1.59 and 73.5%, respectively. Evaluation of sensory attributes (color, odor, flavor, consistency, and total acceptance) confirmed that there was no significant difference (P 0.05) between dried doogh powder produced in optimized conditions and freshly prepared sample.
Keywords :
Pectin , Response surface methodology , Spray drying , Tragacanth
