Asian Journal of Dairy and Food Research

SCOPUS
  • Year: 2025
  • Volume: 44
  • Issue: spl

Development of Probiotic Enriched Freeze-dried Banana Snacks: Comparative Analysis between Novel Processing Techniques

  • Author:
  • Prasad Shridharrao Gangakhedkar1,*, Hemant W. Deshpande2, R.B. Kshisagar3, K.S. Gadhe4, Kishor Kashinathrao Anerao2, Govind Balajirao Desai2, Bhagwan V. Asewar5
  • Total Page Count: 7
  • Page Number: 76 to 82

1Department of Food Microbiology and Safety, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani-431 402, Maharashtra, India

2Department of Food Microbiology and Safety, Vasantrao Naik Marathwada Agricultural University, Parbhani-431 402, Maharashtra, India

3Department of Food Engineering, Vasantrao Naik Marathwada Agricultural University, Parbhani-431 402, Maharashtra, India

4Department of Food Chemistry and Nutrition, Vasantrao Naik Marathwada Agricultural University, Parbhani-431 402, Maharashtra, India

5Director of Instruction and Dean, Vasantrao Naik Marathwada Agricultural University, Parbhani-431 402, Maharashtra, India

*Corresponding Author: Prasad Shridharrao Gangakhedkar, Department of Food Microbiology and Safety, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani-431 402, Maharashtra, India, Email: prasad25gkdkar@gmail.com

Online Published on 10 March, 2026.

Abstract

The development of functional foods incorporating probiotics has gained considerable attention, particularly in minimally processed fruit-based snacks. This study aimed to formulate freeze-dried banana snacks enriched with Bacillus coagulans and to assess the influence of two minimal processing techniques, impregnation and sodium alginate-based edible coating on their physicochemical, nutritional, sensory and microbial properties.

Probiotic banana snacks were prepared using either impregnation or sodium alginate coating, followed by freeze-drying. Physical characterization included assessments of shape, color and dimensional uniformity. Physicochemical analyses measured pH, total soluble solids (TSS) and ascorbic acid content. Nutritional parameters such as protein, fiber and calcium content were evaluated. Sensory attributes were assessed using a structured hedonic scale. The viability of Bacillus coagulans was monitored over 180 days of ambient storage to determine the retention of probiotic functionality.

Both the processing methods yielded physically uniform snacks, with coated samples exhibiting slightly higher weight due to biopolymer addition. Coated snacks demonstrated superior physicochemical stability, with higher pH (5.31), TSS (28.42%) and ascorbic acid (7.24 mg/100 g). Nutritional analysis revealed elevated protein (3.18 g/100 g), fiber (4.82 g/100 g) and calcium (16.59 mg/100 g) content in coated samples. Sensory evaluation indicated greater consumer acceptability for coated snacks, particularly in terms of appearance, texture and taste. Probiotic viability remained above the therapeutic threshold (≥8 log CFU/g) throughout 180 days, with coated samples maintaining significantly higher viable counts (8.21 log CFU/g) compared to impregnated samples (7.49 log CFU/g). These findings support the efficacy of edible coating in enhancing the functional, sensory and microbiological stability of probiotic fruit-based snacks.

Keywords

Bacillus coagulans, Edible coating, Freeze-drying, Impregnation, Probiotic banana snacks