Effect of stabilizer on drying characteristics and quality of mango soy fortified yoghurt.

摘要

Effects of stabilizers were investigated on the drying characteristics, effective moisture diffusivity and quality of dried mango yoghurt, fortified with soymilk. Mango soy fortified yoghurt (MSFY) samples were prepared, containing gelatin, pectin or sodium alginate as stabilizers at concn. of 0.2, 0.4 or 0.6 g/100 g. MSFY samples were then dried in a recirculatory convective dryer, using hot air at 50°C and an air velocity of 2.5 m/s with 80% air recirculation. Increases in stabilizer concn. increased drying rate, effective moisture diffusivity and rate of colour change. Addition of gelatin and pectin to MSFY improved starter culture counts after drying, whereas addition of sodium alginate had a negative effect. All stabilizers improved acetaldehyde retention. An increase in stabilizer addition rate increased the change in colour. Gelatin improved, whereas pectin and sodium alginate reduced dispersibility of the dried yoghurt powder.