ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Vacuum Impregnation of Probiotics in Fruit Pieces and Their Survival During Refrigerated Storage)

ผู้เขียน:Wunwisa Krasaekoopt, Bongkod Suthanwong

สื่อสิ่งพิมพ์:pdf

Abstract

Even though probiotics are currently available mainly in dairy products, interest in the incorporation of probiotics in other foods has been increasing. This research aimed to develop probiotic foods by fortifying the probiotics in partially-dried fruits using a vacuum impregnation technique. Fruit (guava and papaya) pieces were impregnated under a vacuum pressure of 50 mBar with three types of extracted fruit-juice solutions: 15?Bx extracted and 30?Bx extracted fruit juices containing 1010 cfu/mL of Lactobacillus casei 01 for 5, 10 and 15 min, respectively. After impregnation, the fruit samples contained amounts of the probiotics ranging from 108 to 109 log cfu/g. The impregnation time and the soluble-solid contents of the impregnated solution affected vacuum impregnation parameters such as the impregnated sample volume fraction (X) and the effective porosity (?e). No change or only a slight change in the volumetric deformation (?) of the fruit pieces occurred after impregnation. The solublesolid contents also influenced the level of probiotics in the products. If the amount of soluble solids was either too low or too high, then the viable count of the probiotics was reduced. In order to increase the storage stability of the products, the impregnated guavas and papayas, which had been impregnated with fruit juice containing 15?Bx for 10 and 5 min, respectively, were dried at 40?C for 36 h and kept at 4?C for four weeks. The viable cell counts of L. casei 01 in both impregnated guavas and papayas were approximately 107 log cfu/g, which reached the therapeutic minimum level of dairy products.

Article Info

Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 042, Issue 4, Oct 08 - Dec 08, Page 723 - 731 |  PDF |  Page