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

Summary This 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. Green banana starch (GBS) reduced syneresis of baru almond‐based fermented product. GBS improved the sensory quality of baru almond‐based fermented product. GBS can be used as a natural thickener in baru almond‐based fermented product. Baru almond‐based fermented product added with GBS is a promising dairy alternative.