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Effects of different drying methods on quality, bacterial viability and storage stability of probiotic enriched apple snacks
- CUI, Li, NIU, Li-ying, LI, Da-jing, LIU, Chun-quan, LIU, Ying-ping, LIU, Chun-ju, SONG, Jiang-feng
- Journal of integrative agriculture 2018 v.17 no.1 pp. 247-255
- air drying, apples, color, freeze drying, microstructure, probiotics, puffing, sensory properties, snacks, storage quality, texture, vacuum drying, viability
- 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.