vacuum oven drying of a dried probiotic yoghurt

What is it about?

The objective of this research was to prolong the shelf life of probiotic yoghurt and facilitate its handling and transportation, while preserving the physicochemical characteristics and probiotic vitality within permissible ranges during storage.

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Why is it important?

The results showed the possibility of preserving probiotic yoghurt dried at three different temperatures of 40, 50, and 60 °C and pressures of 0.5 millibars to maintain its physical and chemical characteristics within acceptable ranges. The number of bacteria decreased during the storage period, but the number of bacteria that enabled them to perform their therapeutic function remained maintained. The moisture, protein, fat, carbohydrate, ash contents, pH levels, and total acidity of probiotic yoghurt of 4 %, 30.01%, 1.4%,5 4.68%, 7.89%, 4.2, and 1.1%, respectively, were within acceptable ranges at different temperatures and storage periods. Several tests were conducted on dried yoghurt samples, including X-ray diffraction, electron microscopy, and thermal analysis. This demonstrated the extent of the effect of temperature and the drying process on the structure of dried probiotic yoghurt after reconstitution and the extent of its effect on the bonding of the yoghurt components with each other.