Developing a synbiotic fermented milk using probiotic bacteria and organic green banana flour

• DOI: 10.1016/j.jff.2017.09.037
• Publication Date: 2017-10-24T07:45:32Z
• Authors: A.L.D. Batista; R. Silva; L.P. Cappato; M.V.S. Ferreira; K.O. Nascimento; M. Schmiele; E.A. Esmerino; C.F. Balthazar; H.L.A. Silva; J. Moraes; T.C. Pimentel; M.Q. Freitas; R.S.L. Raices; M.C. Silva; A.G. Cruz
• Keywords: 2. Zero hunger; Organic green banana flour; 0404 agricultural biotechnology; Nutrition. Foods and food supply; Probiotic bacteria; Synbiotic fermented milk; TX341-641; 04 agricultural and veterinary sciences

The addition of organic green banana flour (GBF, 0%, 1%, 3%, or 5% w/v) on the quality parameters of fermented milk was investigated (21 days/5 °C). Suitable viability of lactic and probiotic cultures (>6 log CFU/g) and resistant starch level (3.01–10.29 g/100 g) were observed. 1% and 3% GBF addition increased post acidification, proteolysis and concentration of lactic and acetic acids, but at suitable ranges. Furthermore, it improved the fatty acid (long-chain) and volatile profiles, increasing aroma and flavor acceptance. 3% GBF addition resulted in higher firmness, lower atherogenic and thrombogenic indices and better aromatic profile than 1%, allowing the consumption of lower quantities of the fermented milk (100 g) to provide the minimum daily intake of resistant starch. GBF at 3% is a suitable ingredient in fermented milk formulation, contributing to the development of a synbiotic product with shelf life of at least 21 days.