LWT-FOOD SCIENCE AND TECHNOLOGY, cilt.103, ss.60-68, 2019 (SCI İndekslerine Giren Dergi)
The aim of this study was to develop an apple snack which function as a probiotic carrier. For this purpose, apple slices were impregnated with Lactobacillus paracasei and dried with either convectional or vacuum drying at 45 degrees C, then stored for 28 days at 4 degrees C. The inoculation level of probiotics was 7.42 and 7.99 log CFU/g and the population remained above 6 and 7 log CFU/g after vacuum and oven drying, respectively. SEM images demonstrated well adaptation of the bacterial cells. The total phenolic content and antioxidant capacity of control vacuum dried (CVD), probiotic vacuum dried (PVD), control oven dried (CCD), and probiotic oven dried (PCD) apple samples were 2.96, 3.94, 2.42 and 3.77 mg GAE/g and 4.66, 6.06, 4.67, 5.61 mg TAEC/g dry matter at the end of the storage, respectively. Vacuum dried apple samples (CVD) had higher sensory acceptability (P < 0.05) compared to CD apple samples, no significant difference was found between control and probiotic-enriched apples. Impregnation of the probiotic culture on apple slices did not significantly (P > 0.05) change color of the dried apple samples. In conclusion, probiotic-enriched dried apple snacks were successfully produced with acceptable sensorial and bioactive properties and good carrier of L. paracasei.