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

doi:10.1016/S2095-3119(17)61742-8

Journal of Integrative Agriculture ›› 2018, Vol. 17 ›› Issue (01): 247-255.DOI: 10.1016/S2095-3119(17)61742-8

收稿日期:2017-01-18 出版日期:2018-01-20 发布日期:2018-01-04

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

Received:2017-01-18 Online:2018-01-20 Published:2018-01-04
Contact: Correspondence LI Da-jing, Tel/Fax: +86-25-84391255, E-mail: lidajing@163.com
About author:CUI Li, E-mail: clisu1@163.com
Supported by:
This research was financially supported by the Key Projects in the Jiangsu Province Key Research & Development Program, China (BE 2016363).

摘要/Abstract

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.

Key words: drying , apple snacks , probiotic viability , microwave vacuum

. [J]. Journal of Integrative Agriculture, 2018, 17(01): 247-255.

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

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