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

Detalhes bibliográficos
Autor(a) principal: COSTA,Elizabete Lourenço da
Data de Publicação: 2017
Outros Autores: ALENCAR,Natália Manzatti Machado, RULLO,Bruna Gabrielle dos Santos, TARALO,Renata Lara
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300363
Resumo: Abstract 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.
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spelling Effect of green banana pulp on physicochemical and sensory properties of probiotic yoghurtresistant starchprobiotic yogurtgreen bananaBifidobacterium bifidumLactobacillus acidophilusAbstract 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.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2017-07-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300363Food Science and Technology v.37 n.3 2017reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457x.01016info:eu-repo/semantics/openAccessCOSTA,Elizabete Lourenço daALENCAR,Natália Manzatti MachadoRULLO,Bruna Gabrielle dos SantosTARALO,Renata Laraeng2017-09-13T00:00:00Zoai:scielo:S0101-20612017000300363Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2017-09-13T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Effect of green banana pulp on physicochemical and sensory properties of probiotic yoghurt
title Effect of green banana pulp on physicochemical and sensory properties of probiotic yoghurt
spellingShingle Effect of green banana pulp on physicochemical and sensory properties of probiotic yoghurt
COSTA,Elizabete Lourenço da
resistant starch
probiotic yogurt
green banana
Bifidobacterium bifidum
Lactobacillus acidophilus
title_short Effect of green banana pulp on physicochemical and sensory properties of probiotic yoghurt
title_full Effect of green banana pulp on physicochemical and sensory properties of probiotic yoghurt
title_fullStr Effect of green banana pulp on physicochemical and sensory properties of probiotic yoghurt
title_full_unstemmed Effect of green banana pulp on physicochemical and sensory properties of probiotic yoghurt
title_sort Effect of green banana pulp on physicochemical and sensory properties of probiotic yoghurt
author COSTA,Elizabete Lourenço da
author_facet COSTA,Elizabete Lourenço da
ALENCAR,Natália Manzatti Machado
RULLO,Bruna Gabrielle dos Santos
TARALO,Renata Lara
author_role author
author2 ALENCAR,Natália Manzatti Machado
RULLO,Bruna Gabrielle dos Santos
TARALO,Renata Lara
author2_role author
author
author
dc.contributor.author.fl_str_mv COSTA,Elizabete Lourenço da
ALENCAR,Natália Manzatti Machado
RULLO,Bruna Gabrielle dos Santos
TARALO,Renata Lara
dc.subject.por.fl_str_mv resistant starch
probiotic yogurt
green banana
Bifidobacterium bifidum
Lactobacillus acidophilus
topic resistant starch
probiotic yogurt
green banana
Bifidobacterium bifidum
Lactobacillus acidophilus
description Abstract 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.
publishDate 2017
dc.date.none.fl_str_mv 2017-07-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300363
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300363
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1678-457x.01016
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.37 n.3 2017
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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