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

作者：Batista A L D; Silva R; Cappato L P; Ferreira M V S; Nascimento K O; Schmiele M; Esmerino E A; Balthazar C F; Silva H L A; Moraes J; Pimentel T C; Freitas M Q; Raices R S L; Silva M C; Cruz A G

来源：Journal of Functional Foods, 2017, 38: 242-250.

DOI：10.1016/j.jff.2017.09.037

• Organic green banana flour
• Probiotic bacteria
• Synbiotic fermented milk

Abstract(#br)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<ce:hsp sp="0.25"/>days/5<ce:hsp sp="0.25"/>°C). Suitable viability of lactic and probiotic cultures (>6<ce:hsp sp="0.25"/>log<ce:hsp sp="0.25"/>CFU/g)...

• 出版日期2017-11