Effect Of Green Banana Pulp On Physicochemical And Sensory Properties Of Probiotic Yoghurt

dc.creatorCosta
dc.creatorElizabete Lourenço da; Alencar
dc.creatorNatália Manzatti Machado; Rullo
dc.creatorBruna Gabrielle dos Santos; Taralo
dc.creatorRenata Lara
dc.date2017
dc.date2017-08-30T17:38:00Z
dc.date2017-08-30T17:38:00Z
dc.date.accessioned2018-03-29T05:31:01Z
dc.date.available2018-03-29T05:31:01Z
dc.identifierFood Science And Technology (campinas). Sociedade Brasileira De Ciência E Tecnologia De Alimentos, p.
dc.identifier0101-2061
dc.identifierS0101-20612017005007101
dc.identifierhttp://www.scielo.br/scielo.php?pid=S0101-20612017005007101&script=sci_arttext
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/324964
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1359182
dc.descriptionIn 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.
dc.languageIngles
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationFood Science and Technology (Campinas)
dc.rightsaberto
dc.sourceScielo
dc.subjectResistant Starch
dc.subjectProbiotic Yogurt
dc.subjectGreen Banana
dc.subjectBifidobacterium Bifidum
dc.subjectLactobacillus Acidophilus
dc.titleEffect Of Green Banana Pulp On Physicochemical And Sensory Properties Of Probiotic Yoghurt
dc.typeArtículos de revistas


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