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Production of a Functional Yogurt Powder Fortified with Nanoliposomal Vitamin D Through Spray Drying

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Abstract

In recent years, the problem of vitamin D deficiency has been echoed by extensive researches. Nutritionists believe that fortification of food products through this micronutrient is the best approach to solve this problem. In this study, properties of yogurt powders fortified with nano-liposomal encapsulated vitamin D were evaluated. The Taguchi method was deployed to design the treatments (16 runs) with 5 independent variables including temperature (160–190 °C), milk protein concentrate (0–3%w/w), modified starch content (0–3%w/w), gum Arabic (0–3%w/w) and maltodextrin (10–25%w/w), each at 4 levels. Dependent variables comprised of moisture content, solubility, colour and production (drying) yield. Analysis of our data revealed that the contribution order of different independent variables on responses was as follows: milk protein concentrate (30%), modified starch (28%), maltodextrin (22%), temperature (17%) and gum Arabic (3%). The average particle size of nano-liposomes containing vitamin D was about 120 nm. Also, SEM micrographs showed that addition of maltodextrin caused spherical powder particles with an even distribution in the matrix including yogurt and drying aids while incorporating milk protein concentrate, gum Arabic and modified starch brought about shrinkage as well as unevenness in the shape and size of powder particles.

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Authors and Affiliations

  1. Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

    Seid Mahdi Jafari, Sabike Vakili & Danial Dehnad

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  1. Seid Mahdi Jafari
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  2. Sabike Vakili
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  3. Danial Dehnad
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Correspondence to Seid Mahdi Jafari.

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Jafari, S.M., Vakili, S. & Dehnad, D. Production of a Functional Yogurt Powder Fortified with Nanoliposomal Vitamin D Through Spray Drying. Food Bioprocess Technol 12, 1220–1231 (2019). https://doi.org/10.1007/s11947-019-02289-9

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