文章基本信息

标题：Enrichment of Probiotic Fermented Milk with Green Banana Pulp: Characterization Microbiological, Physicochemical and Sensory
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作者：Carolina de Oliveira Vogado ; Eliana dos Santos Leandro ; Renata Puppin Zandonadi 等
期刊名称：Nutrients
电子版ISSN：2072-6643
出版年度：2018
卷号：10
期号：4
页码：427
DOI：10.3390/nu10040427
语种：English
出版社：MDPI Publishing
摘要：The aims of this study were (i) to evaluate the growth kinetic of L. paracasei LBC 81 in fermented milks enriched with green banana pulp (GBP); (ii) to evaluate the effect of the incorporation of GBP on the chemical composition and the sensory acceptance; and (iii) to study the viability of the probiotic and technological properties during refrigerated storage. The amount of GBP used were 3.0, 6.0 and 9.0 g/100 g. The results show that the higher the concentration of GBP added, the shorter the time taken to reach pH 4.6. It was observed that the incorporation of GBP did not affect negatively the viability of L. paracasei LBC 81 during storage. The fermented milk elaborated with 6.0 g/100 g of GBP was the most accepted. The present study indicates that the enrichment of fermented milk with GBP favors the stability of the probiotic strain, L. paracasei LBC 81 during storage.
关键词：probiotic; green banana pulp; fermented milk; dairy probiotic ; green banana pulp ; fermented milk ; dairy