Journal of Food Processing & Technology

Study of some physicochemical properties, sensory evaluation and shelf life of freeze-dried yogurt made with skim milk, inulin and Saccharomyces boulardii

4^th International Conference and Exhibition on Food Processing & Technology

August 10-12, 2015 London, UK

Hector Eduardo Martinez Flores

Scientific Tracks Abstracts: J Food Process Technol

Abstract:

A freeze-dried yogurt made with skim milk, inulin, vegetable oil and Saccharomyces boulardii was developed. To prevent
fermentation of carbohydrates, probiotic yeast was encapsulated. Some physicochemical properties, sensory evaluation and
viability of the encapsulated yeast were measured in the lyophilized yogurt. Yogurt had excellent rehydration properties, panelists
agreed lyophilized yogurt, although a slight graininess was detected in the product. Relative to the viability of S. boulardii, the initial
value of the colony forming units (CFU) was 6.55 log CFU/g. After 21 days of storage, the value was 4.4 log CFU/g. The initial count
of lactic acid bacteria was 8.06 log CFU/g and after 21 days storage the value was 7.57 log CFU/g. The presence of S. boulardii was
detected in colon and feces of Wistar rats previously treated with ampicillin and then fed yogurt. The conclusion is that the yogurt
meets the characteristics of being a functional food.

Biography :

Hector Eduardo Martinez Flores completed his PhD in the CINVESTAV-IPN Institution, Mexico. He undertook Postdoctoral studies in the Universidade Estadual of
Campinas, Campinas, Sao Paulo, Brazil from 1997 to 2000. He was Visiting Professor at Washington State University from 2013 to 2014. He has published 37 papers in
reputed scientific journals and has been and is serving as Reviewer of 18 JCR Journals.