Effects of different drying methods on quality,bacterial viability and storage stability of probiotic enriched apple snacks |
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Authors: | Li CUI Li-ying NIU Da-jing LI Chun-quan LIU Ying-ping LIU Chun-ju LIU Jiang-feng SONG |
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Affiliation: | 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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Keywords: | drying apple snacks probiotic viability microwave vacuum |
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