? Effects of different drying methods on quality, bacterial viability and storage stability of probiotic enriched apple snacks
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    2018, Vol. 17 Issue (01): 247-255     DOI: 10.1016/S2095-3119(17)61742-8
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Effects of different drying methods on quality, bacterial viability and storage stability of probiotic enriched apple snacks
CUI Li1, NIU Li-ying1, LI Da-jing1, LIU Chun-quan1, LIU Ying-ping2, LIU Chun-ju1, SONG Jiang-feng1
1 Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, P.R.China
2 College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, P.R.China
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Abstract 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.  
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Key wordsdrying     apple snacks     probiotic viability     microwave vacuum     
Received: 2017-01-18; Published: 2017-06-30
Fund:

This research was financially supported by the Key Projects in the Jiangsu Province Key Research & Development Program, China (BE 2016363).

Corresponding Authors: Correspondence LI Da-jing, Tel/Fax: +86-25-84391255, E-mail: lidajing@163.com    
About author: CUI Li, E-mail: clisu1@163.com
Cite this article:   
CUI Li, NIU Li-ying, LI Da-jing, LIU Chun-quan, LIU Ying-ping, LIU Chun-ju, SONG Jiang-feng. Effects of different drying methods on quality, bacterial viability and storage stability of probiotic enriched apple snacks[J]. Journal of Integrative Agriculture, 2018, 17(01): 247-255.
URL:  
http://www.chinaagrisci.com/Jwk_zgnykxen/EN/ 10.1016/S2095-3119(17)61742-8      or     http://www.chinaagrisci.com/Jwk_zgnykxen/EN/Y2018/V17/I01/247
 
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