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 inJournal of Integrative Agriculture Vol. 17; no. 1; pp. 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 Journal Article
LanguageEnglish
Published Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, P.R.China%College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, P.R.China 2018
KeAi Communications Co., Ltd
Subjects
air drying
apple snacks
apples
color
drying
freeze drying
microstructure
microwave vacuum
probiotic viability
probiotics
puffing
sensory properties
snacks
storage quality
texture
vacuum drying
viability
probiotic viability
drying
microwave vacuum
apple snacks
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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.
Bibliography:10-1039/S
drying, apple snacks, probiotic viability, microwave vacuum
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.
ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
ISSN:2095-3119
2352-3425
DOI:10.1016/S2095-3119(17)61742-8