当前位置: 首页 > 文章 > Effects of different drying methods on quality, bacterial viability and storage stability of probiotic enriched apple snacks 农业科学学报 (英文) 2018,17 (1)
Position: Home > Articles > Effects of different drying methods on quality, bacterial viability and storage stability of probiotic enriched apple snacks Journal of Integrative Agriculture 2018,17 (1)

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

作  者:
Cui Li;Niu Li-ying;Li Da-jing;Liu Chun-quan;Liu Ying-ping;Liu Chun-ju;Song Jiang-feng
单  位:
Yangzhou Univ, Coll Food Sci & Engn, Yangzhou 225127, Jiangsu, Peoples R China;Jiangsu Acad Agr Sci, Inst Farm Prod Proc, Nanjing 210014, Jiangsu, Peoples R China
关键词:
drying;apple snacks;probiotic viability;microwave vacuum
摘  要:
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 1x10(6) CFU g(-1) for 120 days at 25 degrees C. Interestingly, bacterial viability in FD+MVD-dried samples turned out to be significantly higher than FD-dried samples during storage for 120 days.

相似文章

计量
文章访问数: 7
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊