Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/58426
Title: New plant-based fermented beverage made of baru nut enriched with probiotics and green banana: composition, physicochemical and sensory properties
Keywords: Fibre
Mineral profile
Resistant starch
Phenolic compounds
Unripe banana
Plant-based beverage
Issue Date: 2023
Publisher: Springer
Citation: COUTINHO, G. S. M. et al. New plant-based fermented beverage made of baru nut enriched with probiotics and green banana: composition, physicochemical and sensory properties. Journal of Food Science and Technology, [S.l.], v. 60, p. 2607-2618, 2023.
Abstract: This study aimed to evaluate the influence of potential functional ingredients—green banana starch, green banana pulp flour or whole green banana flour—on the composition, physicochemical and sensory properties of plant-based fermented beverages made of baru nuts. The incorporation of green banana-derived ingredients, especially the whole flour, increased protein (2.44–2.81 g/100 g), fibre (1.53–2.32 g/100 g), resistant starch (0.15–0.33 g/100 g) and ash (0.36–0.61 g/100 g) content in fermented beverages. The total phenolic content and antioxidant capacity were higher in beverages added with pulp or whole flour. The main polyphenols identified were catechin (0.75–4.97 mg/100 g), gallic acid (0.29–0.52 mg/100 g) and ferulic acid (0.17–0.64 mg/100 g). All beverages showed to be rich in unsaturated fatty acids (68%) as omega-3, omega-6, and conjugated linoleic acid. The incorporation of green banana in beverages enhanced the probiotic bacteria growth indicating the potential prebiotic effect of the unripe fruit. The sensory acceptance of fermented beverages was also improved after adding green banana. Overall, whole green banana flour stood out as the main factor that increased the nutritional value of baru nut fermented beverage. Green banana was used for the first time as a potential prebiotic ingredient in a plant-based beverage. This novel product represents a potential symbiotic non-dairy alternative that could offer health benefits to consumers.
URI: https://link.springer.com/article/10.1007/s13197-023-05781-5
http://repositorio.ufla.br/jspui/handle/1/58426
Appears in Collections:DCA - Artigos publicados em periódicos

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