In the ever-evolving landscape of food technology, a groundbreaking study led by Firman Jaya from the Department of Animal Products Technology at Universitas Brawijaya in Indonesia is making waves. The research, published in the CyTA – Journal of Food (which translates to “Spanish Journal of Food”), explores the potential of honey powder as a natural sweetener in spray-dried yogurt, offering insights that could reshape the food industry.
The study addresses a growing demand for natural sweeteners, with honey powder emerging as a promising candidate. However, its low glass transition temperature poses processing challenges. Jaya and his team set out to evaluate the effects of honey powder concentrations on the physicochemical and sensory properties of spray-dried yogurt. “We aimed to understand how honey powder could enhance the quality of dried yogurt while maintaining its stability and sensory appeal,” Jaya explained.
The researchers employed a vacuum drying technique to produce honey powder, which was then blended with spray-dried yogurt at various concentrations. The results were promising. Adding honey powder at concentrations ranging from 6.4% to 12.8% improved bulk density, flowability, and dissolving time without compromising hygroscopicity. “This means the yogurt powder becomes easier to handle and dissolves more quickly, which is crucial for consumer convenience,” Jaya noted.
The moisture content of the yogurt increased from 2.08% to 4.72%, and water activity ranged from 0.35 to 0.46, remaining within acceptable limits. Sensory evaluations revealed that overall acceptability was highest at 12.8% honey powder concentration, with no significant difference in sweet taste intensity among the honey-containing samples. “This suggests that honey powder can be used to enhance the sensory profile of dried yogurt without making it overly sweet,” Jaya added.
The implications of this research are far-reaching. As consumer preferences shift towards healthier, more natural products, the food industry is under pressure to innovate. Honey powder offers a multifunctional solution, acting as both a sweetener and a functional ingredient that improves the physicochemical properties of dried yogurt. “This study provides a foundation for product innovation, catering to health-oriented consumer preferences,” Jaya said.
The findings could pave the way for new product developments in the dried yogurt market, offering manufacturers a competitive edge. By incorporating honey powder, companies can create products that are not only healthier but also more convenient and appealing to consumers. “The potential for honey powder in the food industry is vast, and we are just beginning to scratch the surface,” Jaya concluded.
As the food technology sector continues to evolve, research like Jaya’s highlights the importance of exploring natural ingredients and their applications. The study, published in the CyTA – Journal of Food, serves as a testament to the innovative spirit driving the industry forward, offering a glimpse into the future of food technology.