Effect of Three Types of Drying on the Viability of Lactic Acid Bacteria in Foam-Mat Dried Yogurt

In this research, foaming technology was applied to obtain powdered yogurt from commercial at lower temperatures than the typical used during dehydration process; viability of lactic acid bacteria (LAB) evaluated after application different drying techniques (conventional drying, freeze and vacuum drying). Three formulas (F1, F2, F3) based on a agent (albumen), stabilizers (guar gum), prebiotics sources (inulin agave syrup) were developed. Foam stability pH values through optimum time foam (OTF), medium drainage (MDT), volume (DV). expansion (FE) density (FD) measured. The OTF ranged 6 10 min. MDT 4.3 27.3 min, depending pH, while DV varied 14.1 16.2 mL only in F1. No evidenced F2 F3, showing best stability. F3 produced FE FD values. dried with showed survival rate (SR) up 85% Log-CFU/mL, even conventional method. Sensorial trials carried out reconstituted product, freeze-dried higher scores. developed demonstrate efficacy both preservation LAB.