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Findings on diet-health relationships have induced many people to adopt healthier diets, including the substitution of energy-dense snacks with healthier items, e.g., those containing probiotic microorganisms. The aim of this research was to compare two methods to produce probiotic freeze-dried banana slices-one of them consisting of impregnating slices with a suspension of probiotic Bacillus coagulans, the other based on coating the slices with a starch dispersion containing the bacteria. Both processes resulted in viable cell counts above 7 log ufc.g-1, although the presence of the starch coating prevented a significant loss in viability during freeze-drying. The coated slices were less crispy than the impregnated ones, according to the shear force test results. However, the sensory panel (with more than 100 panelists) did not perceive significant texture differences. Both methods presented good results in terms of probiotic cell viability and sensory acceptability (the coated slices being significantly more accepted than the non-probiotic control slices).
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In the original publication [...].
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Considering the need for functional foods and the use of by-products of the food industry, a potentially functional ice cream was developed, using soy extract, soy kefir and dehydrated jaboticaba peel. Five ice creams were produced using soy kefir (K) and soy extract (S): (1) GS100% S; (2) GK1-75% S/25% K; (3) GK2-50% S/50% K; (4) GK3-25% S/75% K and (5) GK-100% K; The products were evaluated by physicochemical, microbiological and sensory (check all that apply) analyses. The addition of kefir was found to increase the acidity of the products. The concentrations of total phenolic compounds in the formulations with kefir were approximately ten times higher than the GS formulation. All products presented concentrations of thermotolerant coliforms <3 NMP/g and absence of Salmonella ssp. The viability of Lactobacillus ssp., Streptococcus spp. and Bifidobacterium ssp. was higher than 10 log CFU/g during the whole storage period. The GS and GK1 formulations had the lowest scores, while GK ice cream was preferred. The formulations showed distinct sensory profiles in the CATA, and the ice cream with 100% kefir was associated with desirable attributes. The ice creams exhibited microbiological and sensory characteristics that meet the expectations of the product's target audience.
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Edible films have been studied mainly as primary packaging materials, but they may be used as barrier layers between food components, e.g., by reducing the moisture migration between components with contrasting water activities. Since edible films are part of the food itself, components adding sensory appeal (e.g., fruit purees) are usually desirable. The objective of this study was to develop a film to be applied as a moisture barrier between nachos and guacamole. Ten film formulations were prepared according to a simplex centroid design with three components-a polysaccharide matrix (consisting of a 5:1 mixture of bacterial cellulose-BC-and carboxymethyl cellulose), tomato puree (for sensory appeal), and palm olein (to reduce hydrophilicity)-and produced by bench casting. The film with the highest palm olein content (20%) presented the lowest water vapor permeability, and its formulation was used to produce a film by continuous casting. The film was applied as a layer between nachos and guacamole, and presented to 80 panelists. The film-containing snack was preferred and considered as crispier when compared to the snack without the film, suggesting that the film was effective in reducing the moisture migration from the moist guacamole to the crispy nachos.
