Fructan-type prebiotic dietary fibers: Clinical studies reporting health impacts and recent advances in their technological application in bakery, dairy, meat products and beverages

Correa, Aline de Carvalho; Lopes, Melina Savioli; Perna, Rafael Firmani; Silva, Eric Keven

doi:10.1016/j.carbpol.2023.121396

Cited by 10 publications

(1 citation statement)

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“…The number of lactic acid bacteria that grows on the product still accepted SNI requirements, so it can be concluded that the total lactic acid bacteria in pineapple probiotic drinks with the addition of inulin's mangrove apple still accept the requirements to be declared as probiotic drinks. The more lactic acid bacteria contained in probiotic drinks with their proteolytic ability, the more beneficial it is for the digestive organs [16]. The higher the concentration of inulin added to the pineapple probiotic drink, the more the number of lactic acid bacteria that grow.…”

Section: Total Labmentioning

confidence: 99%

The Characteristics of Pineapple Probiotic Drinks Enriched by Inulin’s Mangrove

Pramono,

Mulyani,

Legowo

et al. 2024

int.jour.sci.res.mana

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Probiotic drinks are functional drinks made from the fermentation process of Lactic Acid Bacteria (LAB). This drink usually uses milk-based ingridients, but diversification of vegetable-based products is carried out with pineapple because it contains sugar, vitamin, and has an attractive color and aroma. The probiotic drink was enriched by Inulin's mangrove apple. The research aims to determine the Characteristics of pineapple probiotic drink enriched by inulin's mangrove apple. The research procedures carried out were making pineapple juice, inulin's mangrove apple, and pineapple fruit probiotic drink which enriched by inulin's mangrove apple. The concentration of Inulin's mangrove apple was significant (p<0.05) on the characteristics of pineapple fruit probiotic drinks. The pH valus of 3.70-4.10, total sugar 9.30-10.53o brix, and total LAB 9.5 x 107 -4.33x 108 CFU/mL. There was a significant effect (p<0.05) on the aroma, taste and overall variables in the hedonic test results and no significant effect on the color. THe concentration of 3% inulin's mangrove apple is the best.

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Section: Total Labmentioning

confidence: 99%