Effect of green banana pulp on physicochemical and sensory properties of probiotic yoghurt

COSTA, Elizabete Lourenço da; ALENCAR, Natália Manzatti Machado; RULLO, Bruna Gabrielle dos Santos; TARALO, Renata Lara

doi:10.1590/1678-457X.01016

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Research Paper • Food Sci. Technol 37 (3) • July-Sept 2017 • https://doi.org/10.1590/1678-457X.01016 copy

Effect of green banana pulp on physicochemical and sensory properties of probiotic yoghurt

Authorship SCIMAGO INSTITUTIONS RANKINGS

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 has a prebiotic potential without interfering with either the physicochemical or sensorial characteristics.

Keywords:
resistant starch; probiotic yogurt; green banana; Bifidobacterium bifidum; Lactobacillus acidophilus

	GBP	3%	5%	10%
Moisture (%)	76.7^b ± 0.76	88.0^a ± 0.05	87.0^a ± 0.02	86.0^b ± 0.20
Ash (%)	0.8^a ± 0.07	0.8^a ± 0.07	0.8 ^a ± 0.03	0.7^a ± 0.02
Protein (%)	0.8^b ± 0.04	4.4^a ± 0.11	2.7^a ± 0.02	2.6^a ± 0.42
Lipid (%)	0.2^b ± 0.07	3.2^a ± 0.02	2.6^a ± 0.50	2.7^a ± 0.40
Carbohydrate (%)	21.9	3.5	6.8	8.0

Days	GBP 3%		GBP 5%		GBP 10%
Days	Lactic acid (%)	pH	Lactic acid (%)	pH	Lactic acid (%)	pH
1	0.63 ± 0.00	4.5 ± 0.0	0.57 ± 0.01	4.4 ± 0.0	0.74 ± 0.01	4.5 ± 0.0
10	0.64 ± 0.01	4.4 ± 0.0	0.69^* * p < 0.05 vs first day value. ± 0.07	4.3 ± 0.0	0.79 ± 0.00	4.4 ± 0.0

Yogurts	Sum of orders ^* * The same letters do not differ among themselves by Friedman test (p < 0.05)
Yogurt 3%	92^a
Yogurt 10%	94^a
Commercial Yogurt	83^a

Yogurts	1^st day		7^th day
Yogurts	B. bifidum	L. acidophilus	B. bifidum	L. acidophilus
3%	0	6.6^* * p < 0.05 vs control (Student t-test). ± 0.04	6.1^* * p < 0.05 vs control (Student t-test). ± 0.38	7.4^* * p < 0.05 vs control (Student t-test). ± 0.04
5%	0	5.5^* * p < 0.05 vs control (Student t-test). ± 0.47	5.3^* * p < 0.05 vs control (Student t-test). ± 0.27	6.5 ± 0.46
10%	0	6.7^* * p < 0.05 vs control (Student t-test). ± 0.11	5.3^* * p < 0.05 vs control (Student t-test). ± 0.27	6.9^* * p < 0.05 vs control (Student t-test). ± 0.32
CO	0	0	2.5 ± 0.04	5.7 ± 0.16

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[1] *Corresponding author: bete@unisantos.br