VAKUM İMPREGNASYON UYGULAMASI İLE PROBİYOTİK İLAVELİ ORTA NEMLİ KAYISI ÜRETİMİ, KALİTE ÖZELLİKLERİNİN VE RAF ÖMRÜNÜN BELİRLENMESİ
Project no. 22500 · Status: Kapanmış · 2020
Summary
In this project, it was aimed to obtain probiotic and prebiotic added intermediate moisture organic dried apricot products using vacuum impregnation technology and to examine the shelf life of the product by following the microbiological properties and quality characteristics of the final products during the storage period. In the first part of the study, the probiotic culture supplied in lyophilized form was resuscitated under appropriate conditions. Then, optimization process was carried out and the optimum parameters were determined as 760 mbar vacuum amount, 10 minutes vacuum time, and 37 °C process temperature. Two groups were produced as the control group (sample treated with the probiotic solution under atmospheric conditions) and the experimental group (sample added with probiotic by VI application in specified optimum conditions) in these optimum conditions. As the final product, intermediate moisture dried apricots were obtained. Intermediate moisture dried apricots fruit products were packaged in polypropylene bags and stored at +4 °C for 42 days. During the storage, physical, chemical, and microbiological analyzes of the products were carried out on the 0th, 7th, 14th, 21st, 28th, and 42nd days, and the potential for use of vacuum impregnation in probiotic medium moisture apricot production was investigated. The storage period ended on the 72nd day due to mold growth. In line with all the findings, it can be concluded that vacuum imregnation is a method that can be used successfully in the production of probiotic added fruit, that dried fruits can be processed with this method, except fresh fruits, and that storage at +4 °C is particularly beneficial in terms of microbiology. Keywords: Probiotic, Vacuum impregnation, Bacillus coagulans GBI-30, 6086, Intermediate moisture fruit, Shelf life