Front Nutr May 2023 PMID 37229469

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

Anwar Ali, Muhammad Tasawar Javaid, Diana Tazeddinova, Ahmal Khan, Taha Mehany, Toshev Abduvali Djabarovich, Rabia Siddique, Waseem Khalid, Tayyaba Tariq, Wing-Fu Lai

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Mentions

Peak: 2 in May 2023

across 2 sources since May 2023

Extended reach

3,999

potential audience

Total likes

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Mentions per month

May 2023 – Aug 2023

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YouTube1 videos

AI synopsis

What people are saying

The discussions highlight the innovative approach of optimizing spray drying conditions to improve yogurt powder's nutritional and functional properties, with phrases like 'shelf stability' and 'facilitate the...'. The tone indicates genuine curiosity and recognition of practical benefits, with some references to how this research could influence food processing techniques.

AgreementModerate agreement

Most discussions acknowledge the usefulness of spray-dried yogurt in enhancing food processing, indicating general agreement with its potential benefits.

InterestHigh interest

The discussions show high interest, as they focus on the innovative aspects of the research and its applications in functional foods.

EngagementModerate engagement

Participants reference specific properties like shelf stability and nutritional improvements, demonstrating active engagement.

ImpactModerate impact

The emphasis on the practical applications and benefits of the findings suggests a perceived moderate impact on food science and nutrition.

Abstract in brief

The study focused on developing spray dried yogurt powder (SDYP) with improved functional and nutritional properties for large-scale food processing, particularly in making functional cookies.
Different spray drying temperatures were tested, revealing that higher temperatures lead to more nutritional loss, but certain bacterial cultures like B. Bulgaricus are more heat-resistant, affecting the quality of the yogurt powder.
Incorporating SDYP into cookies increased their mineral and protein content, antioxidant activity, and overall sensory appeal up to a certain concentration, with optimal conditions identified for maximizing culture survival and product quality.]

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