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Open AccessArticle

Enrichment of Probiotic Fermented Milk with Green Banana Pulp: Characterization Microbiological, Physicochemical and Sensory

1
Faculty of Health, Department of Nutrition, University of Brasília, Distrito Federal CEP 70910-900, Brazil
2
Faculty of Agronomy and Veterinary Medicine, University of Brasília, Distrito Federal CEP 70910-900, Brazil
3
Department of Statistic, University of Brasília, Distrito Federal CEP 70910-900, Brazil
4
Department of Environmental Technology, University Technological Federal of Paraná, Paraná CEP 80230-901, Brazil
*
Author to whom correspondence should be addressed.
Nutrients 2018, 10(4), 427; https://doi.org/10.3390/nu10040427
Received: 5 February 2018 / Revised: 18 March 2018 / Accepted: 19 March 2018 / Published: 29 March 2018
(This article belongs to the Special Issue Dairy Products)
The aims of this study were (i) to evaluate the growth kinetic of L. paracasei LBC 81 in fermented milks enriched with green banana pulp (GBP); (ii) to evaluate the effect of the incorporation of GBP on the chemical composition and the sensory acceptance; and (iii) to study the viability of the probiotic and technological properties during refrigerated storage. The amount of GBP used were 3.0, 6.0 and 9.0 g/100 g. The results show that the higher the concentration of GBP added, the shorter the time taken to reach pH 4.6. It was observed that the incorporation of GBP did not affect negatively the viability of L. paracasei LBC 81 during storage. The fermented milk elaborated with 6.0 g/100 g of GBP was the most accepted. The present study indicates that the enrichment of fermented milk with GBP favors the stability of the probiotic strain, L. paracasei LBC 81 during storage. View Full-Text
Keywords: probiotic; green banana pulp; fermented milk; dairy probiotic; green banana pulp; fermented milk; dairy
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Vogado, C.D.O.; Leandro, E.D.S.; Zandonadi, R.P.; De Alencar, E.R.; Ginani, V.C.; Nakano, E.Y.; Habú, S.; Aguiar, P.A. Enrichment of Probiotic Fermented Milk with Green Banana Pulp: Characterization Microbiological, Physicochemical and Sensory. Nutrients 2018, 10, 427.

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