Development of intermediate‐moisture apricot with impregnation of Bacillus coagulans GBI‐30 6086 as a functional snack: Quality assessment during storage

The aim of this study was to develop an apricot snack with impregnation of Bacillus coagulans GBI‐30 6086 spores and investigate the changes in quality during the storage at 4°C. Thus, dried apricots were impregnated with B. coagulans until they reached the intermediate moisture level (36%). The pro...

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Veröffentlicht in:Journal of food processing and preservation 2022-03, Vol.46 (3), p.n/a
Hauptverfasser: Ayrıç Danışman, Fahriye, Taştan, Özge, Baysal, Taner
Format: Artikel
Sprache:eng
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Zusammenfassung:The aim of this study was to develop an apricot snack with impregnation of Bacillus coagulans GBI‐30 6086 spores and investigate the changes in quality during the storage at 4°C. Thus, dried apricots were impregnated with B. coagulans until they reached the intermediate moisture level (36%). The probiotic impregnation was conducted under the atmospheric pressure (control) and VI applied (experimental). The results showed the B. coagulans count of the apricots remained stable (>7 log CFU/g) over 42 days at +4°C. The TSS, pH, acidity, total phenolic content (TPC), and hardness were similar for both groups on the 0th day. The TPC of the experimental group was 10.7% higher than the control at the end of storage (p 
ISSN:0145-8892
1745-4549
DOI:10.1111/jfpp.16348