Use of coconut water (Cocus nucifera L) for the development of a symbiotic functional drink
Orietta Segura-Badilla, Martín Lazcano-Hernández, Ashuin Kammar‐García, Obdulia Vera-López, Patrícia Aguilar‐Alonso, Joaquín Ramírez-Calixto, Addí Rhode Navarro-Cruz
Abstract
CFU/ml. It is concluded that coconut water can be processed by adding probiotic and prebiotic characteristics with sensory acceptance and adequate preservation characteristics.
Topics & Concepts
PrebioticProbioticInulinFood scienceLactobacillus rhamnosusDietary fiberFermentationCocos nuciferaFunctional foodWater activityShelf lifeBiologyChemistryBiotechnologyLactobacillusWater contentBotanyBacteriaGeotechnical engineeringGeneticsEngineeringCoconut Research and ApplicationsGABA and Rice ResearchFood and Agricultural Sciences