Enrichment of Probiotic Fermented Milk with Green Banana Pulp: Characterization Microbiological, Physicochemical and Sensory

Vogado, Carolina de Oliveira; Leandro, Eliana dos Santos; Zandonadi, Renata Puppin; Alencar, Ernandes Rodrigues de; Ginani, Verônica Cortez; Nakano, Eduardo Yoshio; Habú, Sascha; Aguiar, Priscila Araújo

doi:10.3390/nu10040427

Cited by 28 publications

(20 citation statements)

References 27 publications

(33 reference statements)

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“…According to the panelists, the yogurt 0% and 2% presented a pleasant and light flavor with a good texture and appearance, whereas the yogurt 8% was described as bitter, showing a heterogeneous texture with perceptible granules. Furthermore, it is important to highlight that the yogurt 8% presented the lowest moisture content (Table 1), which may interfere in its texture and be a rejection factor for the consumer [52]. Many panelists stated they would consume the yogurt 2% due to its association with a healthier diet because they perceived and liked the presence of fiber in the drinkable yogurt formulation.…”

Section: Sensory Evaluationmentioning

confidence: 99%

Potentials and Pitfalls on the Use of Passion Fruit By-Products in Drinkable Yogurt: Physicochemical, Technological, Microbiological, and Sensory Aspects

et al. 2018

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Peels and seeds are the primary by-products of the passion fruit agroindustry. This study was designed to evaluate the potential of passion fruit peel and seeds flour (PFF) as a source of fiber and minerals to enhance the functional properties of drinkable yogurt. Proximate composition, mineral content, technological (pH, viscosity, color, and syneresis), and microbiological analyses (lactic acid bacteria, as well as yeast and mold counts), acceptance test, descriptive sensory analysis, and shelf life assessments were analyzed. Drinkable yogurts fortified with PFF showed higher fiber levels (both soluble and insoluble) and mineral content (potassium, magnesium, and manganese). Incorporation of PFF increased the viscosity and promoted changes in the color parameters of yogurts. During storage, the pH and the number of viable lactic acid bacteria decreased while the syneresis and yeast and mold counts increased. The shelf life of drinkable yogurts was estimated to be 21 days. Regarding sensorial aspects, drinkable yogurt fortified with 2% of PFF was considered the most viable product for market exploitation. The present contribution indicates that the use of passion fruit by-products in the development of drinkable yogurts is a viable alternative which can be explored for nutritional, technological, and sensory purposes by the food industry.

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Section: Sensory Evaluationmentioning

confidence: 99%

Potentials and Pitfalls on the Use of Passion Fruit By-Products in Drinkable Yogurt: Physicochemical, Technological, Microbiological, and Sensory Aspects

et al. 2018

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“…According to Vogado et al (), the increased addition of GBB is directly proportional to the syneresis increase in refrigerated storage, which can be justified by the high starch content in the GBB. In a frozen product, water loss due to syneresis is even more accentuated.…”

Section: Resultsmentioning

confidence: 99%

“…According to Vogado et al (2018), the increased addition of GBB is directly proportional to the syneresis increase in refrigerated F I G U R E 1 Survival of L. paracasei subsp paracasei LBC81 in frozen fermented milk enriched with green banana biomass during of 28 days at -18°C storage, which can be justified by the high starch content in the GBB.…”

Section: Survival In Freezing and Thawing Cyclesmentioning

confidence: 99%

“…Currently, the effect of probiotic fermented milk supplementation with fruit flours, such as banana, grape and apple (Casarotti, Carneiro, & Penna, 2014), with inulin (Casarotti & Penna, 2015) and with green banana biomass (GBB) (da Costa, Alencar, dos Rullo, & Taralo, 2017;Silveira et al, 2017;Vogado et al, 2018) in the microorganism viability during storage has been researched. In addition, supplementation has been seen as a way to improve the nutritional quality of the product.…”

Section: Introductionmentioning

confidence: 99%

“…According to Vogado et al () the production of fermented milk with different amounts of GBB (3.0%, 6.0% and 9.0%) is possible, once the addition of GBB showed a positive effect on the growth, maintenance and stability of the probiotic culture in refrigerated storage.…”

Section: Introductionmentioning

confidence: 99%

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Production of frozen probiotic fermented milk enriched with green banana biomass: The effects of freezing, acid stress conditions and bile salts on Lactobacillus paracasei subsp paracasei LBC 81 viability

Cavalcanti

Galvão

Alencar

et al. 2019

J Food Process Preserv

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The objective of this study was to develop a frozen probiotic fermented milk enriched with Green Banana Biomass (GBB). L. paracasei LBC81 survival in frozen fermented milk was determined at on the 3, 7, 14, 21 and 28 days of storage at −18°C. The survival of L. paracasei LBC81 was also evaluated during the application of successive freezing and thawing cycles, and also when exposed to acid stress (pH 3.0) and bile salts (0.3%). In terms of L. paracasei LBC81 survival, the incorporation of GBB in fermented milk did not significantly compromise (p > .05) the viability of this strain over the 28 days of storage, exposure to freezing and thawing cycles and during exposure to acid stress conditions and by the presence of bile salts. We have concluded that it is possible to develop a frozen probiotic fermented milk enriched with GBB. Practical applications The shelf life of fermented milk is of only 28 days, because the microorganism continues to grow under refrigerated conditions and, consequently, the acidity of the product increases. In addition to affecting sensory acceptance, acidity also compromises the survival of potential probiotic culture. Thus, the development of frozen fermented milk enriched with green banana biomass is an alternative to extending the product shelf life during the storage period. This extension of the shelf life of frozen fermented milk enriched with GBB will also be subject to maintenance of the population of L. paracasei between 106 to 108 CFU/g of the product, in order to ensure consumer health benefits.

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Green banana resistant starch: A promising potential as functional ingredient against certain maladies

Munir,

Alam,

Nadeem

et al. 2024

Food Science & Nutrition

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This review covers the significance of green banana resistant starch (RS), a substantial polysaccharide. The food industry has taken an interest in green banana flour due to its 30% availability of resistant starch and its approximately 70% starch content on a dry basis, making its use suitable for food formulations where starch serves as the base. A variety of processing techniques, such as heat‐moisture, autoclaving, microwaving, high hydrostatic pressure, extrusion, ultrasound, acid hydrolysis, and enzymatic debranching treatments, have made significant advancements in the preparation of resistant starch. These advancements aim to change the structure, techno‐functionality, and subsequently the physiological functions of the resistant starch. Green bananas make up the highest RS as compared to other foods and cereals. Many food processing industries and cuisines now have a positive awareness due to the functional characteristics of green bananas, such as their pasting, thermal, gelatinization, foaming, and textural characteristics. It is also found useful for controlling the rates of cancer, obesity, and diabetic disorders. Moreover, the use of GBRS as prebiotics and probiotics might be significantly proved good for gut health. This study aimed at the awareness of the composition, extraction and application of the green banana resistant starch in the future food products.

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Enrichment of Probiotic Fermented Milk with Green Banana Pulp: Characterization Microbiological, Physicochemical and Sensory

Cited by 28 publications

References 27 publications

Potentials and Pitfalls on the Use of Passion Fruit By-Products in Drinkable Yogurt: Physicochemical, Technological, Microbiological, and Sensory Aspects

Potentials and Pitfalls on the Use of Passion Fruit By-Products in Drinkable Yogurt: Physicochemical, Technological, Microbiological, and Sensory Aspects

Production of frozen probiotic fermented milk enriched with green banana biomass: The effects of freezing, acid stress conditions and bile salts on Lactobacillus paracasei subsp paracasei LBC 81 viability

Green banana resistant starch: A promising potential as functional ingredient against certain maladies

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