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| Format: | Artículo científico |
| Sprache: | en |
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2017
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| Online-Zugang: | https://www.redalyc.org/articulo.oa?id=395953031004 |
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Inhaltsangabe:
- Effect of green banana pulp on physicochemical and sensory properties of probiotic yoghurt Elizabete Lourenço da COSTA Natália Manzatti Machado ALENCAR Bruna Gabrielle dos Santos RULLO Renata Lara TARALO Agrociencias green banana Resistant starch probiotic yogurt Bifidobacterium bifidum Lactobacillus acidophilus 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. 2017 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395953031004 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.3 Vol.37