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Campo DC | Valor | Idioma |
---|---|---|
dc.creator | Coutinho, Gabriela Silva Mendes | - |
dc.creator | Ribeiro, Alline Emannuele Chaves | - |
dc.creator | Prado, Priscylla Martins Carrijo | - |
dc.creator | Oliveira, Érica Resende | - |
dc.creator | Careli-Gondim, Ítalo | - |
dc.creator | Oliveira, Aryane Ribeiro | - |
dc.creator | Soares Júnior, Manoel Soares | - |
dc.creator | Caliari, Márcio | - |
dc.creator | Vilas Boas, Eduardo Valério de Barros | - |
dc.date.accessioned | 2022-07-22T22:39:08Z | - |
dc.date.available | 2022-07-22T22:39:08Z | - |
dc.date.issued | 2021-10 | - |
dc.identifier.citation | 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. | pt_BR |
dc.identifier.uri | https://ifst.onlinelibrary.wiley.com/doi/full/10.1111/ijfs.15260 | pt_BR |
dc.identifier.uri | http://repositorio.ufla.br/jspui/handle/1/50704 | - |
dc.description.abstract | 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. | pt_BR |
dc.language | en_US | pt_BR |
dc.publisher | Wiley | pt_BR |
dc.rights | restrictAccess | pt_BR |
dc.source | International Journal of Food Science & Technology | pt_BR |
dc.subject | Dipteryx alata Vogel | pt_BR |
dc.subject | Hydrocolloid | pt_BR |
dc.subject | Musa acuminata ’Dwarf Cavendish’ | pt_BR |
dc.subject | Non-conventional starch | pt_BR |
dc.subject | Plant-based food | pt_BR |
dc.subject | Thermalproperties | pt_BR |
dc.title | Green banana starch enhances physicochemical and sensory quality of baru almond-based fermented product with probiotic bacteria | pt_BR |
dc.type | Artigo | pt_BR |
Aparece nas coleções: | DCA - Artigos publicados em periódicos |
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