New plant-based fermented beverage made of baru nut enriched with probiotics and green banana: composition, physicochemical and sensory properties

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorCoutinho, Gabriela Silva Mendes-
Autor(es): dc.creatorRibeiro, Alline Emannuele Chaves-
Autor(es): dc.creatorPrado, Priscylla Martins Carrijo-
Autor(es): dc.creatorOliveira, Érica Resende-
Autor(es): dc.creatorCareli-Gondim, Ítalo-
Autor(es): dc.creatorOliveira, Aryane Ribeiro-
Autor(es): dc.creatorSoares Júnior, Manoel Soares-
Autor(es): dc.creatorCaliari, Márcio-
Autor(es): dc.creatorVilas Boas, Eduardo Valério de Barros-
Data de aceite: dc.date.accessioned2026-02-09T12:24:58Z-
Data de disponibilização: dc.date.available2026-02-09T12:24:58Z-
Data de envio: dc.date.issued2023-10-16-
Data de envio: dc.date.issued2023-10-16-
Data de envio: dc.date.issued2022-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/58426-
Fonte completa do material: dc.identifierhttps://link.springer.com/article/10.1007/s13197-023-05781-5-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1160856-
Descrição: dc.descriptionThis 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.-
Idioma: dc.languageen-
Publicador: dc.publisherSpringer-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceJournal of Food Science and Technology-
Palavras-chave: dc.subjectFibre-
Palavras-chave: dc.subjectMineral profile-
Palavras-chave: dc.subjectResistant starch-
Palavras-chave: dc.subjectPhenolic compounds-
Palavras-chave: dc.subjectUnripe banana-
Palavras-chave: dc.subjectPlant-based beverage-
Título: dc.titleNew plant-based fermented beverage made of baru nut enriched with probiotics and green banana: composition, physicochemical and sensory properties-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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