Developing a synbiotic fermented milk using probiotic bacteria and organic green banana flour

Developing a synbiotic fermented milk using probiotic bacteria and organic green banana flour

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 addi...

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Autors principals: A.L.D. Batista, R. Silva, L.P. Cappato, M.V.S. Ferreira, K.O. Nascimento, M. Schmiele, E.A. Esmerino, C.F. Balthazar, H.L.A. Silva, J. Moraes, T.C. Pimentel, M.Q. Freitas, R.S.L. Raices, M.C. Silva, A.G. Cruz
Format: Article
Idioma:English
Publicat: Elsevier 2017-11-01
Col·lecció:Journal of Functional Foods
Matèries:
Organic green banana flour
Probiotic bacteria
Synbiotic fermented milk
Accés en línia:http://www.sciencedirect.com/science/article/pii/S1756464617305595

Internet

http://www.sciencedirect.com/science/article/pii/S1756464617305595

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