Lactobacillus enriched intermediate-moisture fruit products
This study fortified partially-dried apple and cantaloupe with Lactobacillus spp. by employing vacuum impregnation and vacuum drying techniques using impregnation media of sucrose solution and whole milk and two species of Lactobacillus, Lactobacillus acidophilus and Lactobacillus casei. The lightne...
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| Main Authors: | , , |
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| Format: | Article |
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Chiang Mai University
2015
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| Online Access: | http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=84929307248&origin=inward http://cmuir.cmu.ac.th/handle/6653943832/39233 |
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| Institution: | Chiang Mai University |
| Summary: | This study fortified partially-dried apple and cantaloupe with Lactobacillus spp. by employing vacuum impregnation and vacuum drying techniques using impregnation media of sucrose solution and whole milk and two species of Lactobacillus, Lactobacillus acidophilus and Lactobacillus casei. The lightness, firmness and moisture content of the lactobacilli-impregnated fruits were depended on the type of fruit and impregnation solution. The species of Lactobacillus did not produce any significant effect on the fruit microbial property. The final apple and cantaloupe products contained lactobacilli numbers exceeding 10<sup>9</sup> cfu/g sample. Scanning electron micrographs of the intermediate-moisture apple and cantaloupe clearly demonstrated that the L. acidophilus cells were impregnated in the apple and cantaloupe tissues. |
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