Effects of different drying methods on quality, bacterial viability and storage stability of probiotic enriched apple snacks

Effects of four different drying methods on the colour, texture, sensory quality, microstructure, bacterial viability and storage stability of probiotic-enriched apple snacks were assessed. The drying methods were air drying （AD）, freeze drying （FD）, freeze drying followed by microwave vacuum drying...

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Bibliographic Details
Published in:Journal of Integrative Agriculture 2018, Vol.17 (1), p.247-255
Main Authors: CUI, Li, NIU, Li-ying, LI, Da-jing, LIU, Chun-quan, LIU, Ying-ping, LIU, Chun-ju, SONG, Jiang-feng
Format: Article
Language:English
Subjects:
apple snacks
drying
microwave vacuum
probiotic viability
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Summary:Effects of four different drying methods on the colour, texture, sensory quality, microstructure, bacterial viability and storage stability of probiotic-enriched apple snacks were assessed. The drying methods were air drying （AD）, freeze drying （FD）, freeze drying followed by microwave vacuum drying （FD＋MVD） and air drying followed by explosion puffing drying （AD＋EPD）. Overall, FD＋MVD can be used as a suitable drying method for the development of probiotic enriched apple snacks in consideration of colour, texture, sensory quality, bacterial viability and storage stability. Probiotic bacteria in FD＋MVD-dried samples remained above 1×106 CFU g 1 for 120 days at 25℃C. Interestingly, bacterial viability in FD＋MVD-dried samples turned out to be significantly higher than FD-dried samples during storage for 120 days.
ISSN:2095-3119
2352-3425
DOI:10.1016/S2095-3119(17)61742-8