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....

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Veröffentlicht in:	International journal of food science & technology 2021-10, Vol.56 (10), p.5097-5106
Hauptverfasser:	Coutinho, Gabriela Silva Mendes, Ribeiro, Alline Emannuele Chaves, Prado, Pryscilla Martins Carrijo, Oliveira, Érica Resende, Careli‐Gondim, Ítalo, Oliveira, Aryane Ribeiro, Soares Júnior, Manoel Soares, Caliari, Márcio, Vilas Boas, Eduardo Valério de Barros
Format:	Artikel
Sprache:	eng
Schlagworte:	Bacteria Dipteryx alata Vogel Enthalpy Fermented food hydrocolloid Musa acuminata 'Dwarf Cavendish' non‐conventional starch plant‐based food Probiotics Sensory properties Starch Syneresis thermal properties Water absorption
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