FARKLI VAKUM BASINÇLARINDA LİYOFİLİZE EDİLEN YOĞURT TOZLARINDAN REKONSTİTÜYE EDİLMİŞ AYRANLARDA FİZİKOKİMYASAL VE DUYUSAL ÖZELLİKLERİN DEĞERLENDİRİLMESİ

To extend the shelf life of yogurt and to use it in different formulations, a drying process is performed. Among processes, lyophilization comes forefront terms preserving properties dried products at high level. In this study, effect pressures (0.5 1.0 mbar) on physicochemical reconstituted ayran samples (0.5A 1.0A) was investigated during 28 days cold storage. Besides, sensory analyses were also The outcomes compared with produced directly (control). According results, serum separation increased more samples, however, syneresis declined decreasing pressure. highest viscosity determined control sample (6.97 mPa.s), followed by 0.5A (5.56 mPa.s) 1.0A (4.66 respectively. Consequently, pressure negatively affected sensorial ayran.