| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 1.59 MB | Adobe PDF |
Advisor(s)
Abstract(s)
Survival of two LAB in orange powders obtained by spray-(SD), freeze-(FD) and convective
hot air drying (CD) was investigated during drying and subsequent storage. Colour and vitamin
C content of the powders were also evaluated. There was no decrease in the cell number
during SD and FD, but a reduction of ~2 log cycles was obtained in CD. During storage at
4 °C no significant differences (p > 0.05) in the survival of Lactobacillus plantarum 299v were
observed for the orange powder obtained by the different techniques. However, during storage
at room temperature, its survival was better in orange powders prepared by CD. For Pediococcus
acidilactici HA-6111-2, reductions during storage were minimal for most of the conditions
investigated. Considering the initial cell number obtained after each drying process, SD and
FD allowed survival of an increased number of cells after storage period. The best colour
retention was obtained by FD, with no maltodextrin, and the higher total vitamin C retention
was achieved in SD and FD powders. By the high production costs and long drying times
of FD, it can be concluded that SD could be a good method to produce a new functional
non-dairy product, such as a probiotic orange juice powder
Description
Keywords
Lactobacillus plantarum 299v Pediococcus acidilactici HA-6111-2 Colour Vitamin C Storage Viability
Citation
Publisher
Elsevier