Abstract
The aim of this study was, to develop potentially synbiotic fresh-cut apple wedges by applying probiotic bacteria ( Lactobacillus rhamnosus GG) and prebiotics in the form of oligofructose and inulin. An assessment of the quality, sensory, polyphenol and volatile attributes of synbiotic and probiotic samples was also undertaken. Fructan analysis showed that all prebiotics remained stable over the 14 days storage period and an intake of 100 g of apple supplies 2–3 g of prebiotics. All samples sets contained ca. 10 8 cfu/g over the test period, which is sufficient for a probiotic effect, and is comparable to counts of probiotic bacteria in commercially available dairy products. Browning index, firmness, acidity and dry matter remained stable throughout the 14 days compared to the control while applying prebiotic coatings resulted in an increase in soluble solids. Sensory assessment indicated acceptable quality of probiotic and synbiotic apple wedges. HPLC analysis showed levels of decrease in polyphenolic compounds. No difference was found between O 2 and CO 2 headspace concentration and volatile production of synbiotic samples and samples only treated with probiotics.
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