FREEZE DRYING OF YOGHURT WITH CANDIED CHESTNUT PUREE: SURVIVAL OF LACTIC ACID BACTERIA AND DETERMINATION OF PHYSICAL PROPERTIES


ERGUN K., Tiryaki-Gunduz G. , SAKIN-YILMAZER M., DİRİM S. N. , Kaymak-Ertekin F.

ITALIAN JOURNAL OF FOOD SCIENCE, vol.25, no.4, pp.470-475, 2013 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 25 Issue: 4
  • Publication Date: 2013
  • Title of Journal : ITALIAN JOURNAL OF FOOD SCIENCE
  • Page Numbers: pp.470-475
  • Keywords: lactic acid bacteria, yoghurt powder, candied chestnut puree, freeze drying, POWDER, AGGLOMERATION, OPTIMIZATION, VIABILITY

Abstract

Yoghurts with varying candied chestnut puree contents were freeze dried to produce a novel product: yoghurt powder containing candied chestnut puree. The amount of surviving lactic acid bacteria in the products was determined.