کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10553511 | 967798 | 2010 | 10 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Development of potentially synbiotic fresh-cut apple slices
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
The aim of this study was, to develop potentially synbiotic fresh-cut apple wedges by applying probiotic bacteria (Lactobacillus rhamnosus GG) and prebiotics in the form of oligofructose and inulin. An assessment of the quality, sensory, polyphenol and volatile attributes of synbiotic and probiotic samples was also undertaken. Fructan analysis showed that all prebiotics remained stable over the 14Â days storage period and an intake of 100Â g of apple supplies 2-3Â g of prebiotics. All samples sets contained ca. 108Â cfu/g over the test period, which is sufficient for a probiotic effect, and is comparable to counts of probiotic bacteria in commercially available dairy products. Browning index, firmness, acidity and dry matter remained stable throughout the 14Â days compared to the control while applying prebiotic coatings resulted in an increase in soluble solids. Sensory assessment indicated acceptable quality of probiotic and synbiotic apple wedges. HPLC analysis showed levels of decrease in polyphenolic compounds. No difference was found between O2 and CO2 headspace concentration and volatile production of synbiotic samples and samples only treated with probiotics.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Functional Foods - Volume 2, Issue 4, October 2010, Pages 245-254
Journal: Journal of Functional Foods - Volume 2, Issue 4, October 2010, Pages 245-254
نویسندگان
Christian RöÃle, Nigel Brunton, Ronan T. Gormley, Paul R. Ross, Francis Butler,