Current knowledge about physical properties of innovative probiotic spray-dried powders produced with lactose-free milk and prebiotics

Lactose-free probiotic powders were obtained by mixing Bifidobacterium BB-12 suspensions with lactose-free milk powder or and prebiotics (inulin oligofructose). A thorough investigation was performed to know their water sorption properties physical thermal characteristics. By evaluating the properties, Peleg model fitted well experimental data, showing that equilibrium moisture content of increased as relative humidity increased. The isotherm found for all samples a Type III Isotherm, commonly observed in most foods. For both morphology particle size, use different carrier agents affected these properties; however, spray-dried presented good size be added food products. X-ray diffraction Raman spectroscopy showed us amorphous structure powders, typical bands constituents sugars, respectively. Regarding it possible confirm addition gave higher stability, highlighting sample produced inulin. We concluded quality based could using spray drying technique, great potential applied dairy - Probiotic stability microspheres milk. prebiotics. sugars responsible obtain isotherm. RH > 33 43% not able maintain stability. inulin conferred greater powder.