Green banana starch enhances physicochemical and sensory quality of baru almond-based fermented product with probiotic bacteria

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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.accessioned2026-02-09T12:31:23Z-
Data de disponibilização: dc.date.available2026-02-09T12:31:23Z-
Data de envio: dc.date.issued2022-07-22-
Data de envio: dc.date.issued2022-07-22-
Data de envio: dc.date.issued2021-10-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/50704-
Fonte completa do material: dc.identifierhttps://ifst.onlinelibrary.wiley.com/doi/full/10.1111/ijfs.15260-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1162983-
Descrição: dc.descriptionThis study aimed to isolate and characterise green banana starch (GBS) and to investigate the effect of adding 0%, 1.5%, 3.0%, 4.5% and 6.0% GBS on physicochemical and sensory properties of a fermented product based on baru almond (Dipteryx alata Vogel) water extract with probiotic bacteria. GBS showed high gelatinisation temperature (73.37 °C), enthalpy (16.61 J g−1) and final viscosity (239.6 RVU). On the contrary, it showed a low tendency to retrograde (67.53 RVU), water solubility (0.02%), water absorption (1.85 g g−1) and gel hardness (6.7 N). Higher addition levels of GBS increased firmness, reduced syneresis and positively affected pH, titratable acid, soluble solids and colour of baru almond-based fermented products. The incorporation of 4.5% GBS was well accepted and preferred over the control sample (no GBS addition). GBS can be used as a natural thickener. The baru almond-based fermented product with 4.5% GBS stands out for having potential probiotic properties and for being a promising dairy alternative.-
Idioma: dc.languageen-
Publicador: dc.publisherWiley-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceInternational Journal of Food Science & Technology-
Palavras-chave: dc.subjectDipteryx alata Vogel-
Palavras-chave: dc.subjectHydrocolloid-
Palavras-chave: dc.subjectMusa acuminata ’Dwarf Cavendish’-
Palavras-chave: dc.subjectNon-conventional starch-
Palavras-chave: dc.subjectPlant-based food-
Palavras-chave: dc.subjectThermalproperties-
Título: dc.titleGreen banana starch enhances physicochemical and sensory quality of baru almond-based fermented product with probiotic bacteria-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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