Freeze-Dried Banana Slices Carrying Probiotic Bacteria,
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
Texto Completo: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1154929 https://doi.org/10.3390/foods12122282 |
Resumo: | Findings on diet?health relationships have induced many people to adopt healthier diets, including the substitution of energy-dense snacks with healthier items, e.g., those containing probiotic microorganisms. The aim of this research was to compare two methods to produce probiotic freezedried banana slices?one of them consisting of impregnating slices with a suspension of probiotic Bacillus coagulans, the other based on coating the slices with a starch dispersion containing the bacteria. Both processes resulted in viable cell counts above 7 log ufc.g−1 , although the presence of the starch coating prevented a significant loss in viability during freeze-drying. The coated slices were less crispy than the impregnated ones, according to the shear force test results. However, the sensory panel (with more than 100 panelists) did not perceive significant texture differences. Both methods presented good results in terms of probiotic cell viability and sensory acceptability (the coated slices being significantly more accepted than the non-probiotic control slices). |
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Freeze-Dried Banana Slices Carrying Probiotic Bacteria,Edible coatingsTropical fruitsFindings on diet?health relationships have induced many people to adopt healthier diets, including the substitution of energy-dense snacks with healthier items, e.g., those containing probiotic microorganisms. The aim of this research was to compare two methods to produce probiotic freezedried banana slices?one of them consisting of impregnating slices with a suspension of probiotic Bacillus coagulans, the other based on coating the slices with a starch dispersion containing the bacteria. Both processes resulted in viable cell counts above 7 log ufc.g−1 , although the presence of the starch coating prevented a significant loss in viability during freeze-drying. The coated slices were less crispy than the impregnated ones, according to the shear force test results. However, the sensory panel (with more than 100 panelists) did not perceive significant texture differences. Both methods presented good results in terms of probiotic cell viability and sensory acceptability (the coated slices being significantly more accepted than the non-probiotic control slices).VIVIANE FARIA SOARES, CNPDIA; HENRIETTE MONTEIRO C DE AZEREDO, CNPDIA.NIRO, C. M.MENDONÇA, G. M. N.PAULINO, L. R.SOARES, V. F.AZEREDO, H. M. C. de2023-07-13T14:27:04Z2023-07-13T14:27:04Z2023-07-132023info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article7 p.Foods, v. 12, 2282, 2023.http://www.alice.cnptia.embrapa.br/alice/handle/doc/1154929https://doi.org/10.3390/foods12122282enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2023-07-13T14:27:04Zoai:www.alice.cnptia.embrapa.br:doc/1154929Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542023-07-13T14:27:04falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542023-07-13T14:27:04Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false |
dc.title.none.fl_str_mv |
Freeze-Dried Banana Slices Carrying Probiotic Bacteria, |
title |
Freeze-Dried Banana Slices Carrying Probiotic Bacteria, |
spellingShingle |
Freeze-Dried Banana Slices Carrying Probiotic Bacteria, NIRO, C. M. Edible coatings Tropical fruits |
title_short |
Freeze-Dried Banana Slices Carrying Probiotic Bacteria, |
title_full |
Freeze-Dried Banana Slices Carrying Probiotic Bacteria, |
title_fullStr |
Freeze-Dried Banana Slices Carrying Probiotic Bacteria, |
title_full_unstemmed |
Freeze-Dried Banana Slices Carrying Probiotic Bacteria, |
title_sort |
Freeze-Dried Banana Slices Carrying Probiotic Bacteria, |
author |
NIRO, C. M. |
author_facet |
NIRO, C. M. MENDONÇA, G. M. N. PAULINO, L. R. SOARES, V. F. AZEREDO, H. M. C. de |
author_role |
author |
author2 |
MENDONÇA, G. M. N. PAULINO, L. R. SOARES, V. F. AZEREDO, H. M. C. de |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
VIVIANE FARIA SOARES, CNPDIA; HENRIETTE MONTEIRO C DE AZEREDO, CNPDIA. |
dc.contributor.author.fl_str_mv |
NIRO, C. M. MENDONÇA, G. M. N. PAULINO, L. R. SOARES, V. F. AZEREDO, H. M. C. de |
dc.subject.por.fl_str_mv |
Edible coatings Tropical fruits |
topic |
Edible coatings Tropical fruits |
description |
Findings on diet?health relationships have induced many people to adopt healthier diets, including the substitution of energy-dense snacks with healthier items, e.g., those containing probiotic microorganisms. The aim of this research was to compare two methods to produce probiotic freezedried banana slices?one of them consisting of impregnating slices with a suspension of probiotic Bacillus coagulans, the other based on coating the slices with a starch dispersion containing the bacteria. Both processes resulted in viable cell counts above 7 log ufc.g−1 , although the presence of the starch coating prevented a significant loss in viability during freeze-drying. The coated slices were less crispy than the impregnated ones, according to the shear force test results. However, the sensory panel (with more than 100 panelists) did not perceive significant texture differences. Both methods presented good results in terms of probiotic cell viability and sensory acceptability (the coated slices being significantly more accepted than the non-probiotic control slices). |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-07-13T14:27:04Z 2023-07-13T14:27:04Z 2023-07-13 2023 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
Foods, v. 12, 2282, 2023. http://www.alice.cnptia.embrapa.br/alice/handle/doc/1154929 https://doi.org/10.3390/foods12122282 |
identifier_str_mv |
Foods, v. 12, 2282, 2023. |
url |
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1154929 https://doi.org/10.3390/foods12122282 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
7 p. |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa) instacron:EMBRAPA |
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Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
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EMBRAPA |
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EMBRAPA |
reponame_str |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
collection |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
repository.name.fl_str_mv |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
repository.mail.fl_str_mv |
cg-riaa@embrapa.br |
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1794503547326300160 |