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- Huerta-Vera, K., et al. Show all 8 Authors
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.92 pp. 490-496
- Lactobacillus rhamnosus; bananas; dried fruit; entropy; freeze drying; fruits; mass transfer; osmotic treatment; probiotics; storage quality; sucrose; viability; water activity
- ... In this study the impregnation of Lactobacillus rhamnosus in banana slices and the storage stability of the dehydrated product were analyzed. Banana slices were enriched with L. rhamnosus at levels of 109 CFU/g d.b. using a hypertonic solution of 50% (w/w) sucrose. The high level of probiotic impregnation occurred at high rates of mass transfer during the first 200 min of osmotic process. Since de ...