After impregnation: 108 to 109 CFU/g Lactobacillus casei, after drying at 40
°C for 36 h: 107 CFU/g Lactobacillus casei in impregnated
fruits. Impregnation
facilitated the effective introduction of probiotics to apple tissue, providing the content of
microorganisms
in the product after convection drying (air drying) at 106–107 CFU/g. This is
equivalent to the level of bacteria in dairy products. Similarly, Krasaekoopt and
Suthanwong
(2008) obtained the level of microorganisms in fruit after air drying at 107
CFU/g during the vacuum impregnation of guava and papaya fruits using L. casei, which makes this product probiotic food
.
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