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. 2023 May 9:10:1186469.
doi: 10.3389/fnut.2023.1186469. eCollection 2023.

Optimization of spray dried yogurt and its application to prepare functional cookies

Anwar Ali  1   2   3 , Muhammad Tasawar Javaid  4 , Diana Tazeddinova  5 , Ahmal Khan  4 , Taha Mehany  6 , Toshev Abduvali Djabarovich  5 , Rabia Siddique  7 , Waseem Khalid  8 , Tayyaba Tariq  9 , Wing-Fu Lai  2   10
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Optimization of spray dried yogurt and its application to prepare functional cookies

Anwar Ali et al. Front Nutr. .

Abstract

Introduction: Spray-dried yogurt powder (SDYP) has shelf stability and other functional properties that improve solubility and facilitate the use, processing, packaging, and transportation of other food derivatives, such as bread and pastries on a large scale. The present research was conducted to develop SDYP and further its utilization to prepare functional cookies.

Methods: Yogurt was spray-dried by employing different outlet air temperatures (OAT) (65°C, 70°C & 75°C) and inlet air temperature (IAT) (150°C, 155°C & 160°C). Spray drying shows that increasing the temperature increases nutritional loss, whereas S. thermophilus culture shows resistance to the intensive heat approaches. On the other hand L. delbrueckii subsp. Bulgaricus culture was found to be significantly affected. A total of 4 treatments, including one control for the functional cookies development.

Results and discussion: A directly proportional relation was investigated between the increasing concentration of SDYP and baking characteristics and cookie's mineral and protein profile. Bioactive parameters like antioxidant activity of 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH), 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and total phenolic content (TPC) were also affected significantly. The sensory profile shows an incline towards T0 (0% SDYP) to T3 (10% SDYP) in all attributes but starts to decline when the concentration of SDYP reaches 15%. This study suggests that by employing a certain combination of temperatures (OAT: 60°C IAT: 150°C); maximum survival of inoculated culture can be achieved, and this powder can be utilized in the development of functional cookies with enhanced sensory as well as biochemical characteristics significantly (P< 0.05).

Keywords: functional cookies; optimization; polyphenols; spray drying; yogurt.

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Conflict of interest statement

The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest. The reviewer AAK declared a shared affiliation with the author WK to the handling editor at the time of review.

Figures

Figure 1
Figure 1
Estimated marginal means for physicochemical profile of SDYP.
Figure 2
Figure 2
Estimated marginal means for culture survival in SDYP.
Figure 3
Figure 3
Estimated marginal means for baking profile in different treatments.
Figure 4
Figure 4
Estimated marginal means for bioactive profile in different treatments.
Figure 5
Figure 5
Estimated marginal means for sensory profile in different treatments.
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