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| COSTA,Elizabete Lourenço da; ALENCAR,Natália Manzatti Machado; RULLO,Bruna Gabrielle dos Santos; TARALO,Renata Lara. |
| Abstract In order to investigate the potential of the green banana as a prebiotic, and for its content of resistant starch, fermented yogurts were produced by cultures composed of Lactobacillus delbrueckii, Streptococcus thermophilus, Bifidobacterium bifidum and Lactobacillus acidophilus as well as being enriched with three concentrations of industrialized green banana pulp (GBP) (3%, 5% and 10% w/v). The green banana pulp added to the yogurt stimulated the multiplication of L. acidophilus after the first day of fermentation and B. bifidum after seven days in cold storage compared to the control that consisted of yogurt without the addition of green banana pulp. The dose-response effect was not observed; however, the results show that the green banana pulp... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Resistant starch; Probiotic yogurt; Green banana; Bifidobacterium bifidum; Lactobacillus acidophilus. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300363 |
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| Bezerra,Carolina Vieira; Rodrigues,Antonio Manoel da Cruz; Amante,Edna Regina; Silva,Luiza Helena Meller da. |
| This study evaluated the chemical composition of peeled and unpeeled green banana Cavendish (AAA) flour obtained by drying in spouted bed, aiming at adding nutritional value to food products. The bananas were sliced and crushed to obtain a paste and fed to the spouted bed dryer (12 cm height and T = 80 ºC) in order to obtain flour. The flours obtained were subjected to analysis of moisture, protein, ash, carbohydrates, total starch, resistant starch, fiber. The green banana flours, mainly unpeeled, are good sources of fiber and resistant starch with an average of 21.91g/100g and 68.02g/100g respectively. The protein content was found in an average of 4.76g/100g, being classified as a low biological value protein with lysine as the first limiting amino... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Green banana; Flour; Starch; Fiber; Spouted bed. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452013000400025 |
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