Freeze Drying Of Yoghurt With Candied Chestnut Puree: Survival Of Lactic Acid Bacteria And Determination Of Physical Properties

Yoghurts with varying candied chestnut puree contents were freeze dried to produce a novel product: yoghurt powder containing candied chestnut puree. The amount of surviving lactic acid bacteria in the products was determined.The results showed that increasing the percentage of candied chestnut puree resulted in a decrease of moisture content, water activity, ash content, and L*values of the powder. Yoghurt with candied chestnut puree could be satisfactorily freeze dried with a minimum level of 8.93 log cfu/g dry matter survival rates for the lactic acid bacteria.