Addition of green banana biomass as partial substitute for fat and encapsulated Lactobacillus acidophilus in requeijão cremoso processed cheese

Abstract

This study evaluated the effects of the addition of encapsulated Lactobacillus acidophilus and green banana biomass on the characteristics of requeijão cremoso processed cheese during the storage period of 45 days under refrigeration. The elaborated requeijões cremosos processed cheeses included addition of encapsulated Lactobacillus acidophilus as probiotic source, and green banana biomass as partial fat substitute, in a total of five treatments. Analyses were performed to evaluate probiotic viability, microbiological conditions, centesimal composition (moisture, fat, fat in dry extract, protein, ashes, carbohydrates), water activity, resistant starch, colour, texture, lipid profile and sensory acceptability. The addition of green banana biomass and fat reduction resulted in changes in the centesimal composition of the cheeses, with their moisture indexes increased and protein decreased, the F1 formulation was the only one that can be considered as low fat content and was also the one that presented higher moisture. The yellowish white coloration of the formulations was altered as a function of the composition as well as the texture parameters, F1 and F3 treatments presented the greatest changes. Probiotic viability did not differ between formulations, it only changed over time.

Properties and characterization of biodegradable films obtained from different starch sources

“…Thus, the best choice for films would be those presenting moderate elasticity. Pivetta et al (2020) mentioned that higher percentage of starch result in lower elasticity. Specifically, amylose content in starch granules has a significant impact on the physicochemical, thermal and rheological properties (Ee et al, 2020).…”

“…For example, films used to protect foods with high water activity and those used to avoid exudation from fresh or frozen products, have distinct solubilities. Studying the addition of green banana biomass in a processed food, Pivetta et al (2020) concluded that it provided an increase in moisture and water activity due to its water retention capacity related to the high content of resistant starch.…”

Application of Bifidobacterium spp in beverages and dairy food products: an overview of survival during refrigerated storage

“…Cheese is one of the best carriers for probiotics (Pivetta et al, 2020). The development of probiotic cheeses can be very strain-dependent as many of the probiotic strains showed insufficient performance in the cheese environment (Shori et al, 2018;Silva et al, 2018;Prezzi et al, 2020).…”

Development of fresh and dried noodle products with high resistant starch content from banana flour

“…A low GI can help keep blood sugar levels stable, and has been associated with weight control and decreased risk of developing diabetes (Annison & Topping, 1994). Due to low cost and nutritional value of the green banana, many studies are utilized as a functional ingredient in various food products such as bread, snacks, pasta, cheese, and smoothie (Santos et al, 2018;Pivetta et al, 2020;Ribeiro et al, 2020).…”