Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Freeze-dried Banana Slices Carrying Probiotic Bacteria

Version 1 : Received: 22 May 2023 / Approved: 23 May 2023 / Online: 23 May 2023 (14:06:56 CEST)

A peer-reviewed article of this Preprint also exists.

Niro, C.M.; Mendonça, G.M.N.; Paulino, L.R.; Soares, V.F.; Azeredo, H.M.C. Freeze-Dried Banana Slices Carrying Probiotic Bacteria. Foods 2023, 12, 2282. Niro, C.M.; Mendonça, G.M.N.; Paulino, L.R.; Soares, V.F.; Azeredo, H.M.C. Freeze-Dried Banana Slices Carrying Probiotic Bacteria. Foods 2023, 12, 2282.

Abstract

Findings on diet-health relationships have led many people to include healthier food items (including snacks) in their diets, e.g. those containing probiotic microorganisms. The purpose of this study was to compare two methods to produce probiotic freeze-dried banana slices - one of them consisting of impregnating slices with a suspension of probiotic Bacillus coagulans, the other based on coating the slices with a starch dispersion containing the bacteria. Both processes have resulted in viable cell counts above 7 log ufc.g-1, although the presence of the starch coating has avoided a significant loss of viability on freeze-drying. The coated slices were less crispy than the impregnated ones, according to the shear force test results. However, the sensory panel (with more than 100 panelists) have not perceived significantly texture differences. Both methods have presented good results, in terms of probiotic cell viability and sensory acceptability (the coated slices having been significantly more accepted than the non-probiotic control slices).

Keywords

polysaccharides; edible coatings; tropical fruits

Subject

Chemistry and Materials Science, Surfaces, Coatings and Films

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