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

文献类型： 外文期刊

第一作者： Cui Li

作者： Cui Li;Niu Li-ying;Li Da-jing;Liu Chun-quan;Liu Chun-ju;Song Jiang-feng;Liu Ying-ping

作者机构：

关键词： drying;apple snacks;probiotic viability;microwave vacuum

期刊名称：JOURNAL OF INTEGRATIVE AGRICULTURE （ 影响因子：2.848； 五年影响因子：2.979 ）

ISSN： 2095-3119

年卷期： 2018 年 17 卷 1 期

页码：

收录情况： SCI

摘要： 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 1x10(6) CFU g(-1) for 120 days at 25 degrees C. Interestingly, bacterial viability in FD+MVD-dried samples turned out to be significantly higher than FD-dried samples during storage for 120 days.

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