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Type: Artigo
Title: Effect Of Green Banana Pulp On Physicochemical And Sensory Properties Of Probiotic Yoghurt
Author: Costa
Elizabete Lourenço da; Alencar
Natália Manzatti Machado; Rullo
Bruna Gabrielle dos Santos; Taralo
Renata Lara
Abstract: In order to investigate the potential of the green banana as a prebiotic, and for its content of resistant starch, fermented yogurts were produced by cultures composed of Lactobacillus delbrueckii, Streptococcus thermophilus, Bifidobacterium bifidum and Lactobacillus acidophilus as well as being enriched with three concentrations of industrialized green banana pulp (GBP) (3%, 5% and 10% w/v). The green banana pulp added to the yogurt stimulated the multiplication of L. acidophilus after the first day of fermentation and B. bifidum after seven days in cold storage compared to the control that consisted of yogurt without the addition of green banana pulp. The dose-response effect was not observed; however, the results show that the green banana pulp has a prebiotic potential without interfering with either the physicochemical or sensorial characteristics.
Subject: Resistant Starch
Probiotic Yogurt
Green Banana
Bifidobacterium Bifidum
Lactobacillus Acidophilus
Editor: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Citation: Food Science And Technology (campinas). Sociedade Brasileira De Ciência E Tecnologia De Alimentos, p.
Rights: aberto
Date Issue: 2017
Appears in Collections:Unicamp - Artigos e Outros Documentos

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