Abstract
Vacuum drying storage is a more efficient storage method for synbiotic feeds, compared to fresh storage. The current study aimed to examine the effect of vacuum drying on the physical, organoleptic, and microbiological qualities of synbiotics made from cabbage and Chinese cabbage greens. The study was conducted using a completely randomized design with a 5x3 factorial pattern with two replications consisting of two factors, namely five levels of drying time (24, 48, 72, 96, and 120 hours) and three levels of storage time (4, 8 and 16 weeks). The variables observed were physical-organoleptic quality in water content, color, odor, and texture, and microbiological quality in the form of total lactic acid bacteria. The results showed no interaction between the two treatments in terms of vacuum drying method, drying time, and storage time. The recommended treatment is drying for 48 hours, as evidenced by the moisture content factor supporting the viability of the lactic acid bacteria and maintaining the sensory properties. This study suggests a more efficient storage method of synbiotics for food applications.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
