| Autor: |
Li CUI, Li-ying NIU, Da-jing LI, Chun-quan LIU, Ying-ping LIU, Chun-ju LIU, Jiang-feng SONG |
| Jazyk: |
angličtina |
| Rok vydání: |
2018 |
| Předmět: |
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| Zdroj: |
Journal of Integrative Agriculture, Vol 17, Iss 1, Pp 247-255 (2018) |
| Druh dokumentu: |
article |
| ISSN: |
2095-3119 |
| DOI: |
10.1016/S2095-3119(17)61742-8 |
| Popis: |
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. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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