Freeze-Dried Banana Slices Carrying Probiotic Bacteria

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Federal de São Carlos (UFSCar)-
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorUniversidade de São Paulo (USP)-
Autor(es): dc.contributorEmpresa Brasileira de Pesquisa Agropecuária (EMBRAPA)-
Autor(es): dc.creatorNiro, Carolina M.-
Autor(es): dc.creatorMendonça, Giovana M. N.-
Autor(es): dc.creatorPaulino, Lucca R.-
Autor(es): dc.creatorSoares, Viviane F.-
Autor(es): dc.creatorAzeredo, Henriette M. C.-
Data de aceite: dc.date.accessioned2025-08-21T22:02:32Z-
Data de disponibilização: dc.date.available2025-08-21T22:02:32Z-
Data de envio: dc.date.issued2025-04-29-
Data de envio: dc.date.issued2023-06-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.3390/foods12122282-
Fonte completa do material: dc.identifierhttps://hdl.handle.net/11449/306722-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/306722-
Descrição: dc.descriptionFindings on diet–health relationships have induced many people to adopt healthier diets, including the substitution of energy-dense snacks with healthier items, e.g., those containing probiotic microorganisms. The aim of this research was to compare two methods to produce probiotic freeze-dried banana slices—one of them consisting of impregnating slices with a suspension of probiotic Bacillus coagulans, the other based on coating the slices with a starch dispersion containing the bacteria. Both processes resulted in viable cell counts above 7 log ufc.g−1, although the presence of the starch coating prevented a significant loss in viability during freeze-drying. The coated slices were less crispy than the impregnated ones, according to the shear force test results. However, the sensory panel (with more than 100 panelists) did not perceive significant texture differences. Both methods presented good results in terms of probiotic cell viability and sensory acceptability (the coated slices being significantly more accepted than the non-probiotic control slices).-
Descrição: dc.descriptionGraduate Program in Biotechnology Federal University of São Carlos (UFSCar)-
Descrição: dc.descriptionGraduate Program in Food Nutrition and Food Engineering São Paulo State University (UNESP)-
Descrição: dc.descriptionSão Carlos School of Engineering University of São Paulo (USP)-
Descrição: dc.descriptionEmbrapa Instrumentation-
Descrição: dc.descriptionGraduate Program in Food Nutrition and Food Engineering São Paulo State University (UNESP)-
Idioma: dc.languageen-
Relação: dc.relationFoods-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectedible coatings-
Palavras-chave: dc.subjectpolysaccharides-
Palavras-chave: dc.subjecttropical fruits-
Título: dc.titleFreeze-Dried Banana Slices Carrying Probiotic Bacteria-
Tipo de arquivo: dc.typelivro digital-
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