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Manufacture of jameed using a spray drying process: a preliminary study
Author(s) -
SHAKER R R,
JUMAH R Y,
TASHTOUSH B.,
ZRAIY A F
Publication year - 1999
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.1999.tb02077.x
Subject(s) - spray drying , food science , bulk density , materials science , wetting , starter , water content , particle size , moisture , fermentation , particle density , chemistry , composite material , chromatography , environmental science , volume (thermodynamics) , geotechnical engineering , physics , quantum mechanics , soil science , engineering , soil water
Jameed powder was manufactured using a controlled fermentation with a yogurt starter followed by spray drying. The composition and physical properties of the spray dried jameed were analysed and compared with local sun dried jameed. It was found that the moisture content of the spray dried jameed was lower than that of the sun dried product. In addition, the dispersibility of the spray dried jameed was higher and the average particle size was smaller; wettability, bulk density and colour were comparable between the two products.