Evaluating the production of freeze-dried Kefir yogurt supplements with Cordyceps militaris
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Abstract
The research aimed to produce freeze-dried Kefir yogurt supplemented with Cordyceps militaris, diversifying fermented foods, while offering convenient storage, consumption options and health benefits. To enhance the structure and flavor of the product, ingredients such as maltodextrin, skimmed milk powder and gelatin were incorporated. Experiments also included the addition of sucrose to further enhance these attributes. The optimal formulation for the freeze-dried Kefir yogurt supplemented with C. militaris was determined as containing Kefir with 5% C. militaris powder, while maintaining a lactic acid bacteria (LAB) count of 7.4 × 107 CFU/g. This formulation also received the highest sensory scores and positive feedback on its structure, flavor, and moisture content, which remained below 5%. The study revealed that the addition of C. militaris powder to Kefir yogurt did not significantly impact the LAB count. In conclusion, the research successfully developed a freeze-dried Kefir yogurt enriched with C. militaris which contains bioactive compounds such as Cordycepin (1712 mg/kg) and Adenosine (89.9 mg/kg), contributing to yogurt’s potential as a promising healthy snack.
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References
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