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

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
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container_title Journal of food processing and preservation
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creator Ayrıç Danışman, Fahriye
Taştan, Özge
Baysal, Taner
description 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 
doi_str_mv 10.1111/jfpp.16348
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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 (&gt;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 &lt; .05). Finally, the probiotic apricot with higher probiotic viability after processing and storage were successfully produced by VI while decreasing the process time by 74.2%, and maintaining better quality and sensory characteristics. Novelty impact statement Bacillus coagulans GBI‐30 6086 spores were impregnated into organic dried apricots by vacuum impregnation for the first time. 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title Development of intermediate‐moisture apricot with impregnation of Bacillus coagulans GBI‐30 6086 as a functional snack: Quality assessment during storage
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