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Campo DCValorIdioma
dc.creatorCoutinho, Gabriela Silva Mendes-
dc.creatorRibeiro, Alline Emannuele Chaves-
dc.creatorPrado, Priscylla Martins Carrijo-
dc.creatorOliveira, Érica Resende-
dc.creatorCareli-Gondim, Ítalo-
dc.creatorOliveira, Aryane Ribeiro-
dc.creatorSoares Júnior, Manoel Soares-
dc.creatorCaliari, Márcio-
dc.creatorVilas Boas, Eduardo Valério de Barros-
dc.date.accessioned2022-07-22T22:39:08Z-
dc.date.available2022-07-22T22:39:08Z-
dc.date.issued2021-10-
dc.identifier.citationCOUTINHO, 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.pt_BR
dc.identifier.urihttps://ifst.onlinelibrary.wiley.com/doi/full/10.1111/ijfs.15260pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/50704-
dc.description.abstractThis 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.pt_BR
dc.languageen_USpt_BR
dc.publisherWileypt_BR
dc.rightsrestrictAccesspt_BR
dc.sourceInternational Journal of Food Science & Technologypt_BR
dc.subjectDipteryx alata Vogelpt_BR
dc.subjectHydrocolloidpt_BR
dc.subjectMusa acuminata ’Dwarf Cavendish’pt_BR
dc.subjectNon-conventional starchpt_BR
dc.subjectPlant-based foodpt_BR
dc.subjectThermalpropertiespt_BR
dc.titleGreen banana starch enhances physicochemical and sensory quality of baru almond-based fermented product with probiotic bacteriapt_BR
dc.typeArtigopt_BR
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