Data/hora: 03/06/2024 06:21:01

Biblioteca(s): | Embrapa Instrumentação.
Tipo da produção científica: | Artigo em Periódico Indexado
Circulação/Nível: | A - 2
Data corrente: | 13/07/2023
Data da última atualização: | 15/01/2024
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.
Título: | Freeze-Dried Banana Slices Carrying Probiotic Bacteria,
Ano de publicação: | 2023
Fonte/Imprenta: | Foods, v. 12, 2282, 2023.
Páginas: | 7 p.
DOI: | https://doi.org/10.3390/foods12122282
Idioma: | Inglês
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&#8722;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).
Palavras-Chave: | Edible coatings; Tropical fruits.
Categoria do assunto: | --
URL: | http://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1154929/1/P-Freeze-Dried-Banana-Slices-Carrying-Probiotic-Bacteria.pdf
Registro original: | Embrapa Instrumentação (CNPDIA)
Exemplares: | CNPDIA - (18248-1) - UPC - AP - DD - PROCI.23/63 -  - 2023/67 - DIS