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- W2955134087 abstract "Abstract Probiotic microorganisms are usually carried in dairy food matrices. New trends and the diversification of tastes in consumers have expanded the study of new matrices for probiotic vehicle. In this proposal, pumpkin by-products (peel and pulp) were used as substrate/support of Lactobacillus casei ATCC 393. Therefore, a new ingredient was developed containing L. casei immobilized in a pumpkin matrix. This new product was incorporated as a supplement into two different beverages: chocolate milk and soy milk containing apple juice. The two commercial beverages, supplemented with L. casei cells immobilized in the pumpkin tissue, presented a high percentage of the probiotic cell survival (≈ 80%) in simulated gastrointestinal digestion conditions compared to free L. casei cells. The rheology of the supplemented beverages was modified as a result of supplement incorporation. Sensory evaluation of supplemented beverages received scores > 6 on a 9-point hedonic scale in odor, texture, and overall acceptability." @default.
- W2955134087 created "2019-07-12" @default.
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- W2955134087 date "2019-01-01" @default.
- W2955134087 modified "2023-10-05" @default.
- W2955134087 title "Novel Strategies to Supplement Probiotics to Nondairy Beverages" @default.
- W2955134087 doi "https://doi.org/10.1016/b978-0-12-816687-1.00006-0" @default.
- W2955134087 hasPublicationYear "2019" @default.
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