Effect of green banana pulp on physicochemical and sensory properties of probiotic yoghurt

Costa, Esther Da; Alencar, Natália Manzatti Machado; Rullo, Bruna Gabrielle dos Santos; Taralo, Renata Lara

doi:10.1590/1678-457x.01016

Cited by 18 publications

(11 citation statements)

References 21 publications

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“…The average amount of resistant starch during the 45 days of storage was 0.670g/100g in F1, 0.385g/100g in F2, 0.665g/100g in F3, 0.400g/100g in F4 and 0g/100g in F5 (control), whereas the formulations that received 10% of green banana biomass (F1 and F3) had the highest (p≤0.05) resistant starch contents. These results are superior to the study proposed by Costa et al (2017), where green banana biomass was used in yoghurt and the estimated concentrations of resistant starch obtained in the formulations that used 3%, 5% and 10% of green banana biomass was 0.13%, 0.21% and 0.43%, respectively. Table 4, in general, the studied requeijão cremoso processed cheese presented high values of luminosity (L*), with the predominance of yellow (b*) in relation to the red Means followed by the same lowercase letter and the same capital letter in the row do not differ statistically at the 5% probability level by the Kruskal-Wallis test.…”

Section: Resultscontrasting

confidence: 96%

“…These results corroborate with research conducted by Brighenti et al (2008), who analysed samples of commercial requeijão cremoso processed cheese, and noticed that the firmness is directly proportional to the fat content. This not accordance with a study by Costa et al (2017), who evaluated the effect of green banana addition on probiotic yogurt Table 3. Average levels of moisture, fat, fat in DE, protein, ashes, carbohydrate, lactic acid and water activity content of each formulation/treatment of the requeijão cremoso processed cheese during 45 days of storage under refrigeration and average time.…”

Section: According Tosupporting

confidence: 89%

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Addition of green banana biomass as partial substitute for fat and encapsulated Lactobacillus acidophilus in requeijão cremoso processed cheese

et al. 2020

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This study evaluated the effects of the addition of encapsulated Lactobacillus acidophilus and green banana biomass on the characteristics of requeijão cremoso processed cheese during the storage period of 45 days under refrigeration. The elaborated requeijões cremosos processed cheeses included addition of encapsulated Lactobacillus acidophilus as probiotic source, and green banana biomass as partial fat substitute, in a total of five treatments. Analyses were performed to evaluate probiotic viability, microbiological conditions, centesimal composition (moisture, fat, fat in dry extract, protein, ashes, carbohydrates), water activity, resistant starch, colour, texture, lipid profile and sensory acceptability. The addition of green banana biomass and fat reduction resulted in changes in the centesimal composition of the cheeses, with their moisture indexes increased and protein decreased, the F1 formulation was the only one that can be considered as low fat content and was also the one that presented higher moisture. The yellowish white coloration of the formulations was altered as a function of the composition as well as the texture parameters, F1 and F3 treatments presented the greatest changes. Probiotic viability did not differ between formulations, it only changed over time.

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Section: Resultscontrasting

confidence: 96%

Section: According Tosupporting

confidence: 89%

Addition of green banana biomass as partial substitute for fat and encapsulated Lactobacillus acidophilus in requeijão cremoso processed cheese

et al. 2020

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“…The green banana is commonly used as stages 1 and 2 of maturation (until 9 weeks; L* ranging from 56 to 68, a* ranging from −20 to −15, and b* ranging from 33 to 38) [13,14,15,16,17]. Green bananas seem to be a good source of fibers, vitamins (Vit C, B6, provitamin A), minerals (potassium, phosphorus, magnesium, zinc), bioactive compounds such as phenolic compounds, and resistant starch (RS) [18,19,20,21,22,23,24], potentially contributing to health benefits [10,25,26,27,28,29], classifying GB as functional food [9].…”

Section: Introductionmentioning

confidence: 99%

Health Benefits of Green Banana Consumption: A Systematic Review

Falcomer

Riquette²,

Romão

et al. 2019

Nutrients

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Despite the growing demand for green banana (GB) products, there is no review study regarding their potential health benefits. We aimed to compare the health benefits among different GB products by a systematic review. We researched six electronic databases (PubMed, EMBASE, Scopus, Science Direct, Web of Science, and Google Scholar) from inception to March 2019. We found 1009 articles in these databases. After duplicate removal, we screened 732 articles’ titles and abstracts, and selected 18 potentially relevant studies for full-text reading. We added five records from the reference list of the fully-read articles and seven suggested by the expert. Twelve articles were excluded. In the end, 18 studies were considered for this systematic review. Ten studies were conducted with green banana flour and eight with the green banana pulp/biomass. Most of the GB health benefits studied were related to the gastrointestinal symptoms/diseases, followed by the glycemic/insulin metabolism, weight control, and renal and liver complications associated to diabetes. Only one study did not confirm the health benefit proposed. It is necessary to standardize the GB dose/effect to different age groups and different health effects considering the GB variety and ripeness level. Further studies are necessary to present better detailing of GB product and their health effects considering all the raw-material characteristics.

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“…da Costa et al (2017) and Silveira et al (2017) observed negative effects of GBB addition, especially in higher percentages. They noticed an improvement of the syneresis and post-acidification during the storage period.…”

Section: Introductionmentioning

confidence: 95%

“…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%

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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Effect of green banana pulp on physicochemical and sensory properties of probiotic yoghurt

Cited by 18 publications

References 21 publications

Addition of green banana biomass as partial substitute for fat and encapsulated Lactobacillus acidophilus in requeijão cremoso processed cheese

Addition of green banana biomass as partial substitute for fat and encapsulated Lactobacillus acidophilus in requeijão cremoso processed cheese

Health Benefits of Green Banana Consumption: A Systematic Review

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

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