Innovative probiotic yogurt: Leveraging green banana peel for enhanced quality, functionality, and sensory attributes
Md. Sultan Mahomud, Md. Nahidul Islam, Diloar Hossen, Md. Abdul Wazed, Sabina Yasmin, Md. Sazzat Hossain Sarker
Abstract
) of the product. The initial viable counts of all yogurt samples were almost similar, and the maximum and minimum viability loss of probiotics were observed in control and 2 % GBPPE fortified samples, respectively. Sensory assessment revealed that yogurt with 0.5 % banana peel extract outperformed all other treatments except the control. These findings support the sustainable use of GBPPE to create probiotic yogurt with improved physicochemical, microbiological, and sensory qualities.
Topics & Concepts
ProbioticFood scienceQuality (philosophy)Sensory systemBiotechnologyChemistryBiologyPhysicsBacteriaQuantum mechanicsNeuroscienceGeneticsMicrobial Metabolites in Food BiotechnologyFood Science and Nutritional StudiesFood composition and properties