1Department of Food Microbiology and Safety, Vasantrao Naik Marathwada Agricultural University, Parbhani-431 402, Maharashtra, India
2I/C University Librarian, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani-431 402, Maharashtra, India
3MIT College of Food Technology, Chhatrapati Sambhajinagar-431 010, Maharashtra, India
4Department of Food Processing Technology, Professor Jayashankar Telangana Agricultural University, Hydrebad-500 030, Telangana, India
5Department of Food Engineering, Vasantrao Naik Marathwada Agricultural University, Parbhani-431 402, Maharashtra, India
*Corresponding Author: Prasad Shridharrao Gangakhedkar, Department of Food Microbiology and Safety, Vasantrao Naik Marathwada Agricultural University, Parbhani-431 402, Maharashtra, India, Email: prasad25gkdkar@gmail.com
Online Published on 10 March, 2026.
Probiotic snack foods are gaining popularity due to their benefits, including improving gut health and boosting immunity. Carrot based probiotic snacks, incorporating Bacillus coagulans, provide an innovative way to combine the nutritional and functional benefits of both probiotics and vegetables This investigation aimed to assess the influence of two different methodologies for probiotic integration, specifically impregnation and coating, on the physicochemical, sensory and microbial attributes of freeze-dried probiotic carrot snacks throughout the storage period.
Fresh carrots were processed by slicing into uniform pieces and subjected to either an impregnation or coating technique for incorporating Bacillus coagulans. The impregnation process involved immersing the carrot slices in a probiotic suspension under vacuum, while the coating method involved dipping the slices in a probiotic-enriched alginate solution followed by gel formation in a calcium chloride bath. The samples that were carefully prepared were subsequently subjected to freeze-drying and maintained at ambient temperature for a period of up to 180 days. The physical, chemical, proximate, mineral, sensory and microbial characteristics of the snacks were assessed at different storage intervals.
The results showed that both impregnation and coating methods resulted in a significant reduction in moisture content, with the coating method maintaining slightly higher mineral content and sensory acceptability. The viability of Bacillus coagulans was better preserved in the coated samples, with higher probiotic counts maintained throughout the storage period compared to the impregnated samples. Sensory evaluation indicated that both methods were acceptable, with the coated samples receiving slightly higher ratings for flavor and overall acceptability.
Bacillus coagulans, Coating, Freeze-drying, Functional foods, Impregnation, Probiotic carrot snacks
