Prebiotic influence of baobab pulp on the stability of Lactobacillus rhamnosus GG in white-pan bread

Adedeji, Olajide Emmanuel; Okehie, Ikenna David; Ezekiel, Olufunke Oluseyi

doi:10.1007/s11694-022-01333-1

Cited by 2 publications

(2 citation statements)

References 25 publications

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“…Un-encapsulated L. rhamnosus lost its viability after bread baking [11,12]. The viability of L. rhamnosus was increased by nearly 3% when incorporating baobap pulp (BP) into the culture medium.…”

Section: The Potential Synbiotic Combinations In Breads 21 the Influe...mentioning

confidence: 99%

“…At the end of the simulated gastric phase, the viability of the encapsulated probiotic was increased by nearly 6-11.5%. This was ascribed to the proliferation of probiotics because of the increase in carbon sourced from starch and phenolic contents of BP [11]. In another study, the number of viable encapsulated L. rhamnosus with different wall materials (sodium alginate, high-amylose maize starch, cassava starch, and chitosan) was in the range of nearly 4.94-9.2 log CFU/g after baking at different baking conditions (180 °C for 30 min, 220 °C for 20 min, 250 °C for 15 min).…”

Section: The Potential Synbiotic Combinations In Breads 21 the Influe...mentioning

confidence: 99%

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The Potential Use of Synbiotic Combinations in Bread—A Review

Yazici,

Ozoglu,

Taspinar

et al. 2023

Foods 2023

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Section: The Potential Synbiotic Combinations In Breads 21 the Influe...mentioning

confidence: 99%

Section: The Potential Synbiotic Combinations In Breads 21 the Influe...mentioning

confidence: 99%

The Potential Use of Synbiotic Combinations in Bread—A Review

Yazici,

Ozoglu,

Taspinar

et al. 2023

Foods 2023

View full text Add to dashboard Cite

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Production of a functional snack from germinated brown rice fermented with baobab pulp (Adansonia digitata L.) as a starter

Adedeji,

Nathan,

Sunday

2024

Cereal Chem

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Background and ObjectivesBrown rice (BR) is becoming popular in functional food product development. To improve its utilization, it is necessary to subject BR to bioprocessing techniques such as germination. The objective of this study was to evaluate the quality of snacks developed from different rice types fermented with baobab pulp powder (BPP) as a starter.FindingsThe germinated BR (GBR) snack had higher protein, ash, soluble dietary fiber, resistant starch, total phenolic, carotenoid contents, and antioxidant activities than snacks from white rice (WR) and BR. The textural and sensory attributes of the snacks from GBR and WR were similar. The WR snack had a higher rapidly digestible starch and lower slowly digestible starch compared to the GBR snack. The inclusion of BPP increased protein, ash, riboflavin, dietary fiber, resistant starch, carotenoid contents, and antioxidant activities of all the samples.ConclusionsGBR and BPP could serve as invaluable ingredients in producing nutritious and healthy snacks.Significance and NoveltyDue to its health‐promoting qualities, utilizing GBR in product development is increasing. However, studies adopting GBR in traditional rice‐based products are limited; hence, the focus of this study.

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Prebiotic influence of baobab pulp on the stability of Lactobacillus rhamnosus GG in white-pan bread

Cited by 2 publications

References 25 publications

The Potential Use of Synbiotic Combinations in Bread—A Review

The Potential Use of Synbiotic Combinations in Bread—A Review

Production of a functional snack from germinated brown rice fermented with baobab pulp (Adansonia digitata L.) as a starter

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