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.
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: firstname.lastname@example.org
About author: CUI Li, E-mail: email@example.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.
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