Yardımcı gıda teknolojileri ile elmadan probiyotik atıştırmalık üretiminin ön çalışması

Abstract

A probiotic snack model food was formed with apple and Lactobacillus rhamnosus GG (LGG). The effects of dehydration process conditions with design of experiment (DoE) and dryer types used in the production were evaluated through optimization and probiotic qualification of the final product. Experiments on ultrasound assisted osmotic dehydration (US-OD) of apple cubes designed by Box-Behnken were conducted to obtain the maximum water reduction. Optimum values of sucrose solution concentration (40, 45, 50%), apple and solution ratio (1:4, 1:6, 1:8 w w-1) and ultrasound application time (10, 20, 30 min) variables of the design were determined. The DoE methodology introduced the results that maximum water loss was reached at the conditions of 50% sucrose concentration, 1:4 apple and solution ratio and 10.05 min; sucrose concentration was the most effective variable; quadratic model submitted a good fitting (R2=0.929) with the experimental results. Apple samples produced under the optimized conditions were dried with convectional and conventional dryers at specific temperature, 37 °C during 5 hours. The results showed that the remaining number of viable LGG cells (106-107cfu g-1) was sufficient to qualify dried products as probiotic.