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Título: | Green banana starch enhances physicochemical and sensory quality of baru almond-based fermented product with probiotic bacteria |
Palavras-chave: | Dipteryx alata Vogel Hydrocolloid Musa acuminata ’Dwarf Cavendish’ Non-conventional starch Plant-based food Thermalproperties |
Data do documento: | Out-2021 |
Editor: | Wiley |
Citação: | COUTINHO, G. S. M. et al. Green banana starch enhances physicochemical and sensory quality of baru almond-based fermented product with probiotic bacteria. International Journal of Food Science & Technology, [S.l.], v. 56, n. 10, p. 5097-5106, Oct. 2021. |
Resumo: | This study aimed to isolate and characterise green banana starch (GBS) and to investigate the effect of adding 0%, 1.5%, 3.0%, 4.5% and 6.0% GBS on physicochemical and sensory properties of a fermented product based on baru almond (Dipteryx alata Vogel) water extract with probiotic bacteria. GBS showed high gelatinisation temperature (73.37 °C), enthalpy (16.61 J g−1) and final viscosity (239.6 RVU). On the contrary, it showed a low tendency to retrograde (67.53 RVU), water solubility (0.02%), water absorption (1.85 g g−1) and gel hardness (6.7 N). Higher addition levels of GBS increased firmness, reduced syneresis and positively affected pH, titratable acid, soluble solids and colour of baru almond-based fermented products. The incorporation of 4.5% GBS was well accepted and preferred over the control sample (no GBS addition). GBS can be used as a natural thickener. The baru almond-based fermented product with 4.5% GBS stands out for having potential probiotic properties and for being a promising dairy alternative. |
URI: | https://ifst.onlinelibrary.wiley.com/doi/full/10.1111/ijfs.15260 http://repositorio.ufla.br/jspui/handle/1/50704 |
Aparece nas coleções: | DCA - Artigos publicados em periódicos |
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