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Influence of Novel Infrared Freeze Drying of Rose Flavored Yogurt Melts on Their Physicochemical Properties, Bioactive Compounds and Energy Consumption

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Abstract

Attempt was made to produce a novel snack viz. dried rose flavored yogurt melts via the use of infrared freeze drying (IRFD). Selected physicochemical properties; color; hardness; rehydration time; total phenolics, flavonoids, and anthocyanins contents; microstructure; as well as sensory characteristics of samples prepared at different drying temperatures (45, 55, and 65 °C) were determined. Energy consumption of the drying process was also evaluated. The results were compared with those of conventional freeze drying (FD). IRFD samples exhibited smaller total color changes than those prepared by FD at the same drying temperatures. Hardness of FD samples was lower than that of IRFD samples at the same drying temperatures; IRFD sample prepared at 55 °C nevertheless received the highest total score among all the samples. FD samples exhibited shorter rehydration time compared with IRFD samples at the same drying temperatures. The analysis of microstructure of IRFD samples showed more compact layer structure compared to FD samples at the same drying temperature. Drying at 55 °C resulted in higher contents of phenolics and flavonoids, while drying at 45 °C resulted in the highest retention of anthocyanins. IRFD could save 5–14% of the drying time and 9–19% of the energy compared to FD at different drying temperatures.

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Acknowledgments

We acknowledge financial supports from the National Key R&D Program of China (Contract No. 2017YFD0400901), Jiangsu Province (China) Agricultural Innovation Project (Contract No. CX (17)2017), Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology (No. FMZ201803), and the National First-Class Discipline Program of Food Science and Technology (No. JUFSTR20180205), all of which enabled us to carry out this study.

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Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China

    Kay Khaing Hnin & Min Zhang

  2. International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, 214122, Jiangsu, China

    Kay Khaing Hnin

  3. Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China

    Min Zhang

  4. School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China

    Min Zhang

  5. Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut’s University of Technology Thonburi, 126 Pracha u-tid Road, Tungkru, Bangkok, 10140, Thailand

    Sakamon Devahastin

  6. Shandong Huamei Biology Science & Technology Co., Ltd., Pingyin, Shandong, 250400, China

    Bin Wang

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  1. Kay Khaing Hnin
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  2. Min Zhang
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Correspondence to Min Zhang.

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Hnin, K.K., Zhang, M., Devahastin, S. et al. Influence of Novel Infrared Freeze Drying of Rose Flavored Yogurt Melts on Their Physicochemical Properties, Bioactive Compounds and Energy Consumption. Food Bioprocess Technol 12, 2062–2073 (2019). https://doi.org/10.1007/s11947-019-02368-x

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