Developing a synbiotic fermented milk using probiotic bacteria and organic green banana flour. (November 2017)

• Record Type: Journal Article
• Authors: Batista, A.L.D.; Silva, R.; Cappato, L.P.; Ferreira, M.V.S.; Nascimento, K.O.; Schmiele, M.; Esmerino, E.A.; Balthazar, C.F.; Silva, H.L.A.; Moraes, J.; Pimentel, T.C.; Freitas, M.Q.; Raices, R.S.L.; Silva, M.C.; Cruz, A.G.
• Is Part Of: Journal of functional foods. Volume 38:Part A(2017)
• Page Start: 242
• Page End: 250
• Publication Date: 2017-11
• Subjects: Organic green banana flour -- Probiotic bacteria -- Synbiotic fermented milk; Functional foods -- Analysis -- Periodicals; Food -- Biotechnology -- Periodicals; Nutrition -- Periodicals; 613.2
• DOI: 10.1016/j.jff.2017.09.037
• Languages: English
• ISSNs: 1756-4646

Abstract

Highlights: Synbiotic fermented milk with probiotics and organic green banana flour (GBF). 1% or 3% GBF increased proteolysis, post-acidification and probiotic survival. GBF (1% or 3%) improved fatty acid and volatile profiling. Fermented milk with improved aroma and flavor acceptance with 1% or 3% GBF. 3% GBF products had lower atherogenic and thrombogenic indices than 1% GBF product. Abstract: The addition of organic green banana flour (GBF, 0%, 1%, 3%, or 5% w/v) on the quality parameters of fermented milk was investigated (21 days/5 °C). Suitable viability of lactic and probiotic cultures (>6 log CFU/g) and resistant starch level (3.01–10.29 g/100 g) were observed. 1% and 3% GBF addition increased post acidification, proteolysis and concentration of lactic and acetic acids, but at suitable ranges. Furthermore, it improved the fatty acid (long-chain) and volatile profiles, increasing aroma and flavor acceptance. 3% GBF addition resulted in higher firmness, lower atherogenic and thrombogenic indices and better aromatic profile than 1%, allowing the consumption of lower quantities of the fermented milk (100 g) to provide the minimum daily intake of resistant starch. GBF at 3% is a suitable ingredient in fermented milk formulation, contributing to the development of a synbiotic product with shelf life of at least 21 days.