Quality evaluation of probiotics enriched Chinese yam snacks produced using infrared-assisted spouted bed drying

摘要

A novel infrared-assistedspouted bed drying (IRSBD) was adopted in this work toproduce probiotics enriched Chinese yam snacks with high quality. The effects ofdrying temperature (30°C, 40°C, 50°C, 60°C, and 70°C) and airflow speed (16, 19,22, 25, and 28 m/s) on drying characteristics, probiotics retention as well as storagestability and physical-chemicalqualities of yam snacks were studied. Resultsshowed that the higher drying temperature and higher airflow speed were beneficialto shorten the drying time. Drying conditions had great effects on the polysaccharideyield, color, sensory quality, and storage stability of dried yams. Based on weightedcomprehensive scoring, the product scores ranged from −1.092 to 0.647 were obtained.The optimal drying parameters for probiotics enriched Chinese yams weredrying temperature of 40°C and airflow speed of 22 m/s. Under this condition, theprobiotics could remain above 1 × 10~6 CFU/g for 42 days.