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Characterisation of mango flavoured curd powder developed using spray drying technique

Published online by Cambridge University Press:  22 May 2018

Akash Basu  and
Kathirvelpillai A Athmaselvi
Akash Basu
Affiliation:
Department of Food Process Engineering, School of Bioengineering, SRM University, Kattankulathur 603203, India
Kathirvelpillai A Athmaselvi*
Affiliation:
Department of Food Process Engineering, School of Bioengineering, SRM University, Kattankulathur 603203, India
*
*For correspondence; e-mail: athmaphd@gmail.com
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Abstract

This research communication describes the production of flavoured (Mango) curd powder. The mango flavoured curd powder was developed in two different temperatures (150 °C and 170 °C) in various ratios with one control curd sample. The final powder was obtained in high quality which can be used directly or as an ingredient. The percentage of lactic acid in the developed powder showed the healthy amount of probiotic present in it. The physical properties and probiotic growth of the mango flavoured curd powder, developed by spray drying technique, have been evaluated in this article. Various properties were analysed, including moisture content, water activity, dispersibility, bulk and tapped density, porosity, particle morphology, colour analysis, pH, functional group identification using FTIR, identification of the pure culture and % of lactic acid for 3 different Curd and Mango ratios (1:0·5, 1:1, 0·5:1), respectively with one control curd sample. The lactobacillus strain found in this newly developed flavoured powder was Lactobacillus curieae. Lactic acid percentage showed the powder to contain appropriate and healthy amount of probiotic and significant flavour. Future studies are focused on storage studies of the produced powder.

Keywords

Spray dryingdairyflavoured curd powder% lactic acid
Type
Research Article
Information
Journal of Dairy Research , Volume 85 , Issue 2 , May 2018 , pp. 243 - 246
Copyright
Copyright © Hannah Dairy Research Foundation 2018 

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Basu and Athmaselvi supplementary material

Tables S1-S3 and Figures S1-S9

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