The Effect of Banana Fiber and Banana Peel Fiber on the Chemical and Rheological Properties of Symbiotic Yogurt Made from Camel Milk

Abstract

Functional foods play an important role in human health by prevention of disease. A variety of functional foods are produced around the world. Recently, the consumption of dairy products containing probiotic bacteria and prebiotics (synbiotic) has increased. Yoghurt is the most common fermented dairy product. Various compounds are used to enrich yoghurt. One of these compounds is dietary fiber. Since the peel of fruits has a significant amount of fiber and is mainly disposed of as solid waste, so using the peel of fruits to extract fiber can not only solve environmental problems but also produce a cheap and useful source that leads to the production of dietary fiber. In this study, the effect of banana fiber and banana peel fiber at different concentrations (0, 0.2, 0.5, and 1%) on the chemical and rheological properties of synbiotic yogurt prepared from camel milk was investigated. The result showed that with increase of the amount of both fibers, pH, hydration, surface tension, overall acceptability, color, and flavor of the samples decreased significantly, but the viscosity, survival of probiotic bacteria (Lactobacillus casei and Lactobacillus gasseri), and texture acceptance increased significantly ( p < 0.05 ). In conclusion, these fibers were able to reduce the syneresis of yogurt, which is one of the biggest disadvantages of yogurt, and help to increase health.

Physicochemical and Nutritive Quality Characterization of Developed Banana Stirred Yogurt

“…At the initial stages, there was a slight decrease in pH from 0 to 5th day of storage whereas it decreased profoundly when storage reached 15th day. The results are according to the findings of [17,26,27]. In another study fermentation time was analyzed and found that pH value dropped at the end of 8 th and 12 th hours respectively.…”

“…There was an increase in syneresis for the control and banana stirred yogurt samples were observed. Between the initial and the final readings, reduction in syneresis was observed in T₃ which shows the significant effect of addition of osmotically solar dried banana chunks in yogurt so, the treatment T₃ showed the best results against reduction in yogurt syneresis These results are agreed with the study of [27,33,34]. The viscosity of controlled and banana stirred yogurt increased with the passage of storage time.…”

Value-Added Dietary Fiber Concentrate Obtained as Waste after Protein Isolation from Ethanol-Treated Sunflower Meal

“…Szajnar et al [ 39 ] established that the addition of chokeberry fiber to sheep milk stimulated the growth of two different probiotic monocultures L. acidophilus and L. rhamnosus and affected the organoleptic properties of the fermented milk. Safdari et al [ 40 ] reported a combined beneficial influence of banana fiber and banana peel fiber added to camel milk due to enhanced survival of probiotic bacteria, Lactobacillus casei and Lactobacillus gasseri , and reduced syneresis of the fermented product, i.e., yogurt. Modulation of physicochemical, textural, and sensory properties of yogurt and fruit jams by the addition of guar and bamboo fibers was reported by Barak and Mudgil [ 41 ] and Dordevic et al [ 42 ], respectively.…”

Effect of Fish Gelatin on the Characteristics of Horn Plantain Banana (Musa paradis´ıaca fa. Corniculata)-based Ice Cream

“…Corniculata) (Yangilar, 2015). The high concentration of nutritional fibre, pectin, and native resistant starch is a benefit of horn plantain bananas (Ghag & Ganapathi, 2019;Kavitha & Aparna, 2021;Li et al, 2020;Nguyen & Nguyen, 2022;Phillips et al, 2021;Safdari et al, 2021;Udo et al, 2021). Horn plantain banana contains a relatively high amount of starch and amylose, allowing it to be further developed as a functional meal.…”