Banana Puree Lactic Fermentation: The Role of Ripeness, Heat Treatment, and Ascorbic Acid

Banana Puree Lactic Fermentation: The Role of Ripeness, Heat Treatment, and Ascorbic Acid

Banana puree, due to its nutritional composition, is a good substrate for fermentation in the development of probiotic products. The production of banana puree mainly consists of three phases, i.e., raw material pretreatment, heat treatment, and the addition of anti-browning agents. In this study, w...

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Bibliographic Details
Main Authors: Marianna Gallo, Francesca Passannanti, Paola Schiattarella, Angela Esposito, Rosa Colucci Cante, Federica Nigro, Andrea Budelli, Roberto Nigro
Format: Article
Language:English
Published: MDPI AG 2021-06-01
Series:Applied Sciences
Subjects:
ascorbic acid
banana
fermented food
functional food
<i>Lactobacillus paracasei CBA L74</i>
probiotic
Online Access:https://www.mdpi.com/2076-3417/11/11/5153

Internet

https://www.mdpi.com/2076-3417/11/11/5153

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