Effect of drying temperatures and using prebiotics on the physicochemical and microbiological properties as well as consumer acceptance of probiotic-enriched Lor cheese snacks produced by vacuum drying

This study assessed the impact of drying temperatures (37 °C, 45 °C, and 55 °C) and using prebiotics (inulin or maltodextrin) on the physicochemical and microbiological properties as well as consumer acceptance of probiotic-enriched Lor cheese snacks produced by vacuum drying. The Lor cheese snacks produced using Lactobacillus acidophilus DSM 20079 as probiotic bacteria were stored at 25 °C for 60 days. The moisture content as well as aw and titratable acidity values of the Lor cheese snack produced by vacuum drying at 37 °C were higher than those produced by vacuum drying at both 45 °C and 55 °C. The highest fracture force values were determined in the Lor cheese snacks produced using maltodextrin and by vacuum drying at 55 °C. The L* and a* values decreased and the b* values of the Lor cheese snacks increased with the increasing drying temperature, while the type of prebiotic used did not significantly affect the L*, a*, and b* values. The taste, aroma, texture, and overall acceptability scores in the Lor cheese snack samples produced by vacuum drying at 45 °C and 55 °C were found to be similar. The counts of L. acidophilus were above 8.0 and 6.0 log cfu/g in the Lor cheese snacks produced by vacuum drying at drying temperatures of 37 °C and 45 °C, respectively, after 60 days of storage. In conclusion, the present study suggests that the use of maltodextrin and vacuum drying at 45 °C are suitable to produce the Lor cheese snacks considering their physicochemical and microbiological properties as well as consumer acceptance. •A snack with high protein content was successfully produced from the Lor cheese.•The type of prebiotic affected the moisture, aw and fracture force values of the Lor cheese snack.•Maltodextrin positively influenced the microbiological properties of the Lor cheese snack.•The highest counts of L. acidophilus were in snacks produced by vacuum drying at 37 °C.