文献类型： 外文期刊

作者： Cui Li ¹ ; Niu Li-ying ¹ ; Li Da-jing ¹ ; Liu Chun-quan ¹ ; Liu Ying-ping ² ; Liu Chun-ju ¹ ; Song Jiang-feng ¹ ;

作者机构： 1.Jiangsu Acad Agr Sci, Inst Farm Prod Proc, Nanjing 210014, Jiangsu, Peoples R China

2.Yangzhou Univ, Coll Food Sci & Engn, Yangzhou 225127, Jiangsu, Peoples R China

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.