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<p>Drying technologies for yogurt powder include spray drying, microwave vacuum drying, convective drying, and foam-mat drying. This study investigated the effects of egg albumin (EA) and maltodextrin (MD) concentrations on the foaming, physicochemical, and sensory properties of yogurt powder produced by foam-mat freeze-drying. A D-optimal mixture design was employed with two independent variables: EA (X₁) at 10–20% (w/w) and MD (X₂) at 0–10% (w/w). The responses included foam density, foam expansion, powder recovery, moisture content, bulk density, tapped density, Carr Index (CI), and Hausner Ratio (HR). The optimal formulation was achieved at 16.5% EA and 3.5% MD, yielding a foam density of 0.65&#xa0;g/cm³ and foam expansion of 52.7%. The resulting yogurt powder exhibited a recovery of 20.1%, moisture content of 3.5%, bulk and tapped densities of 0.35 and 0.38&#xa0;g/cm³, respectively, with CI = 6.98 and HR = 1.08, indicating excellent flowability and cohesiveness. Sensory evaluation showed that rehydrated yogurt with 75% water addition received the highest acceptability score (mean hedonic value = 6.0, “slightly like”) for color, aroma, flavor, and texture. These findings demonstrate that the optimized foam-mat freeze-drying process effectively produces yogurt powder with desirable physical characteristics, good flow properties, and high consumer acceptability, highlighting its potential for small- and medium-scale yogurt powder production.</p>

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Foaming, physicochemical, and sensory characteristics of foam-mat freeze-dried yogurt powder as affected by egg albumin and maltodextrin contents

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2025年11月29日

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  • Ahmad Gunardi Rahman,
  • Tien R. Muchtadi,
  • Sandi Darniadi,
  • Ridwan Rachmat,
  • Puji Widodo,
  • Uning Budiharti,
  • Fitriyono Ayustaningwarno,
  • Azzahra Mutiara Ayu,
  • Setyadjit Setyadjit,
  • Dondy A. Setyabudi,
  • Sri Widowati,
  • Nur Fauziyah,
  • Idolo Ifie

摘要

Drying technologies for yogurt powder include spray drying, microwave vacuum drying, convective drying, and foam-mat drying. This study investigated the effects of egg albumin (EA) and maltodextrin (MD) concentrations on the foaming, physicochemical, and sensory properties of yogurt powder produced by foam-mat freeze-drying. A D-optimal mixture design was employed with two independent variables: EA (X₁) at 10–20% (w/w) and MD (X₂) at 0–10% (w/w). The responses included foam density, foam expansion, powder recovery, moisture content, bulk density, tapped density, Carr Index (CI), and Hausner Ratio (HR). The optimal formulation was achieved at 16.5% EA and 3.5% MD, yielding a foam density of 0.65 g/cm³ and foam expansion of 52.7%. The resulting yogurt powder exhibited a recovery of 20.1%, moisture content of 3.5%, bulk and tapped densities of 0.35 and 0.38 g/cm³, respectively, with CI = 6.98 and HR = 1.08, indicating excellent flowability and cohesiveness. Sensory evaluation showed that rehydrated yogurt with 75% water addition received the highest acceptability score (mean hedonic value = 6.0, “slightly like”) for color, aroma, flavor, and texture. These findings demonstrate that the optimized foam-mat freeze-drying process effectively produces yogurt powder with desirable physical characteristics, good flow properties, and high consumer acceptability, highlighting its potential for small- and medium-scale yogurt powder production.