Development of yoghurt powder using microwave-assisted foam-mat drying

摘要: Yoghurt powder is widely used in industries of confectionery and baking. The production yoghurt can be made by several drying methods, including freeze, spray, microwave vacuum, convective foam-mat. In this study, the effect varying concentrations egg albumin (EA) on foam characteristics were determined. Besides, microwave-assisted foam-mat was carried out to examine effects three output powers (100, 180 300 W) properties yoghurt. Increased EA concentration resulted an increase expansion decrease density. Higher stability (after 120 min.) observed for foams containing 10 15% (both found as 88.24%). As properties, wettability solubility times significantly decreased with addition EA, while water holding capacity increased. Change (p ≤ 0.05) effective all dried at 100 W. Carr Index Hausner Ratio values range 0.99–13.89 1.01–1.17, respectively. Microwave flowability powders 0, 5 10% EA. showed mostly excellent flow (for powers).