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

Abstract

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.