Green apple baked snacks functionalized with edible coatings of methylcellulose containing Lactobacillus plantarum

The aim of the present work was to develop a healthy snack as a vehicle of probiotic bacteria. Apple snacks were coated with methylcellulose films containing fructooligosaccharides and Lactobacillus plantarum CIDCA 83114. Dehydration of the snacks at 60 °C for 50 min allowed obtaining a product wit...

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Detalles Bibliográficos
Autores principales: Tavera Quiroz, María José, Romano, Nelson Gastón, Mobili, Pablo, Pinotti, Adriana Noemí, Gómez-Zavaglia, Andrea, Bértola, Nora Cristina
Formato: Articulo
Lenguaje:Inglés
Publicado: 2015
Materias:
Química
Lactobacillus plantarum
Probiotics
Apple snacks
Methylcellulose
Isomalt
Fructooligosaccharides
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/127638
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-127638
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Química
Lactobacillus plantarum
Probiotics
Apple snacks
Methylcellulose
Isomalt
Fructooligosaccharides
spellingShingle Química
Lactobacillus plantarum
Probiotics
Apple snacks
Methylcellulose
Isomalt
Fructooligosaccharides
Tavera Quiroz, María José
Romano, Nelson Gastón
Mobili, Pablo
Pinotti, Adriana Noemí
Gómez-Zavaglia, Andrea
Bértola, Nora Cristina
Green apple baked snacks functionalized with edible coatings of methylcellulose containing Lactobacillus plantarum
topic_facet Química
Lactobacillus plantarum
Probiotics
Apple snacks
Methylcellulose
Isomalt
Fructooligosaccharides
description The aim of the present work was to develop a healthy snack as a vehicle of probiotic bacteria. Apple snacks were coated with methylcellulose films containing fructooligosaccharides and Lactobacillus plantarum CIDCA 83114. Dehydration of the snacks at 60 °C for 50 min allowed obtaining a product with water content, crispness and visual aspect similar to those before applying the film-forming solution, without major detrimental effects for microorganisms. Sensory attributes of coated snacks were evaluated by an experienced sensory panel, receiving good scores in taste (6.5 ± 0.6), color (7.7 ± 0.4), texture (7.2 ± 0.4) and overall acceptability (7.2 ± 0.3). Storage of the snacks at 20 °C and 60% RH caused only a mild decrease in the bacterial cultivability after 90 days (1.4 log CFU/g), and a significant number of bacteria were still alive after the simulated gastric (5.5 × 106 ± 0.7 × 106 CFU/g) and intestinal (1.0 × 106 ± 0.4 × 106 CFU/g) digestions of the stored samples. The force–deformation curves showed a typical pattern of brittle materials up to 90 days of storage.The Tg followed a similar trend, in accordance with the constant moisture content. An organoleptically attractive food product was obtained which after 90 days of storage presented a high load of cultivable lactobacilli (2.0 × 108 ± 0.7 × 108 CFU/g). This concentration is well above the minimum considered necessary (106–107 CFU/g) to obtain the benefits of probiotic consumption.
format Articulo
Articulo
author Tavera Quiroz, María José
Romano, Nelson Gastón
Mobili, Pablo
Pinotti, Adriana Noemí
Gómez-Zavaglia, Andrea
Bértola, Nora Cristina
author_facet Tavera Quiroz, María José
Romano, Nelson Gastón
Mobili, Pablo
Pinotti, Adriana Noemí
Gómez-Zavaglia, Andrea
Bértola, Nora Cristina
author_sort Tavera Quiroz, María José
title Green apple baked snacks functionalized with edible coatings of methylcellulose containing Lactobacillus plantarum
title_short Green apple baked snacks functionalized with edible coatings of methylcellulose containing Lactobacillus plantarum
title_full Green apple baked snacks functionalized with edible coatings of methylcellulose containing Lactobacillus plantarum
title_fullStr Green apple baked snacks functionalized with edible coatings of methylcellulose containing Lactobacillus plantarum
title_full_unstemmed Green apple baked snacks functionalized with edible coatings of methylcellulose containing Lactobacillus plantarum
title_sort green apple baked snacks functionalized with edible coatings of methylcellulose containing lactobacillus plantarum
publishDate 2015
url http://sedici.unlp.edu.ar/handle/10915/127638
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