Abstract
The addition of organic green banana flour (GBF, 0%, 1%, 3%, or 5% w/v) on the quality parameters of fermented milk was investigated (21days/5°C). Suitable viability of lactic and probiotic cultures (>6logCFU/g) and resistant starch level (3.01–10.29g/100g) 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 (100g) 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 21days.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
