Production of snack bar enriched with paraprobiotics grown in banana peel medium, nutritional, sensory and quality parameters Producción de barritas de snack enriquecidas con paraprobióticos cultivados en medio de cáscara de plátano, parámetros nutricionales, sensoriales y de calidad
Nutricion Hospitalaria, cilt.40, sa.6, ss.1166-1175, 2023 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 40 Sayı: 6
- Basım Tarihi: 2023
- Doi Numarası: 10.20960/nh.04785
- Dergi Adı: Nutricion Hospitalaria
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Fuente Academica Plus, CINAHL, Food Science & Technology Abstracts, MEDLINE, Directory of Open Access Journals, DIALNET
- Sayfa Sayıları: ss.1166-1175
- Anahtar Kelimeler: Banana peel, Paraprobiotics, Snack bar, Sustainable nutrition, Waste utilization
- Süleyman Demirel Üniversitesi Adresli: Evet
Özet
Objective: this research aims to develop a product with high sensory and nutritional quality to make paraprobiotics developed in banana peel consumable within the scope of waste evaluation. Methods: Lactobacillus plantarum and Lactobacillus casei probiotics were developed here by using banana peels as a medium, and paraprobiotics were obtained from these strains by the pasteurization method at 80 °C for 30 minutes. Two types of bars, with and without paraprobiotics, were produced, and the nutritional and sensory quality characteristics of the bars were examined. Results: bars with and without paraprobiotics showed similar properties in terms of energy, protein, carbohydrate, saturated fat, Ca, Mg, Zn, Fe, Na, and total sugar values and sensory criteria, but showed significantly different levels in terms of total fat, potassium, total fiber, total phenolic substance and antiradical activity values. Conclusion: bars with and without paraprobiotics are in the category of “protein added, protein source, or protein-containing”, “high fiber”, “low sodium” products.