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| 61. |  | OLIVEIRA FILHO, J. G.; SILVA, C. O.; EGEA, M. B.; AZEREDO, H. M. C. de; MATTOSO, L. H. C. Employing alternative culture media in kefiran exopolysaccharide production: Impact on microbial diversity, physicochemical properties, and bioactivities. International Journal of Biological Macromolecules, v. 246, 125648, 2023. 1 - 10| Biblioteca(s): Embrapa Instrumentação. |
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| 63. | | GODOY, R. C. B. de; SANTOS, D. de V.; AZEREDO, H. M. C. de; WASZCZYNSKYJ, N.; OLIVEIRA, L. A. de. Desenvolvimento e caracterização físico-química de extrato hidrossolúvel de soja com polpa de mamão. In: ENCONTRO REGIONAL SUL DE CIÊNCIAS E TECNOLOGIA DE ALIMENTOS, 9., 2007, Cuiritba, 2007. Anais... Curitba: SBCTA, 2007. 1 CD ROM| Biblioteca(s): Embrapa Agroindústria Tropical. |
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| 80. | | AZEREDO, H. M. C. de; MENDES, K. C. B.; SOUZA, A. C. R.; GARRUTI, D. S.; ANDRADE, M. I. R. Physicochemical and sensory changes during microencapsulation of acerola juice through spray-drying. Fruit Processing, Koln, v.17, n.2, p.80-84, 2007.| Biblioteca(s): Embrapa Agroindústria Tropical. |
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| Registros recuperados : 173 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Instrumentação. |
|
Data corrente: |
13/07/2023 |
|
Data da última atualização: |
15/01/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Circulação/Nível: |
A - 2 |
|
Autoria: |
NIRO, C. M.; MENDONÇA, G. M. N.; PAULINO, L. R.; SOARES, V. F.; AZEREDO, H. M. C. de. |
|
Afiliação: |
VIVIANE FARIA SOARES, CNPDIA; HENRIETTE MONTEIRO C DE AZEREDO, CNPDIA. |
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Título: |
Freeze-Dried Banana Slices Carrying Probiotic Bacteria, |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Foods, v. 12, 2282, 2023. |
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Páginas: |
7 p. |
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DOI: |
https://doi.org/10.3390/foods12122282 |
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Idioma: |
Inglês |
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Conteúdo: |
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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Palavras-Chave: |
Edible coatings; Tropical fruits. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1154929/1/P-Freeze-Dried-Banana-Slices-Carrying-Probiotic-Bacteria.pdf
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Marc: |
LEADER 01683naa a2200217 a 4500
001 2154929
005 2024-01-15
008 2023 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.3390/foods12122282$2DOI
100 1 $aNIRO, C. M.
245 $aFreeze-Dried Banana Slices Carrying Probiotic Bacteria,$h[electronic resource]
260 $c2023
300 $a7 p.
520 $aFindings 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).
653 $aEdible coatings
653 $aTropical fruits
700 1 $aMENDONÇA, G. M. N.
700 1 $aPAULINO, L. R.
700 1 $aSOARES, V. F.
700 1 $aAZEREDO, H. M. C. de
773 $tFoods$gv. 12, 2282, 2023.
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Embrapa Instrumentação (CNPDIA) |
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