Developing a synbiotic fermented milk using probiotic bacteria and organic green banana flour

摘要: Abstract The addition of organic green banana flour (GBF, 0%, 1%, 3%, or 5% w/v) on the quality parameters fermented milk was investigated (21 days/5 °C). Suitable viability lactic and probiotic cultures (>6 log CFU/g) resistant starch level (3.01–10.29 g/100 g) were observed. 1% 3% GBF increased post acidification, proteolysis concentration acetic acids, but at suitable ranges. Furthermore, it improved fatty acid (long-chain) volatile profiles, increasing aroma flavor acceptance. resulted in higher firmness, lower atherogenic thrombogenic indices better aromatic profile than allowing consumption quantities (100 g) to provide minimum daily intake starch. is a ingredient formulation, contributing development synbiotic product with shelf life least 21 days.