Prebiotic influence of baobab pulp on the stability of Lactobacillus rhamnosus GG in white-pan bread

The search for new materials with good prebiotic properties is on the rise. The selection of these materials depends on their ability to support the growth of probiotic organisms during cultivation. Information on the effect of prebiotics on the stability of probiotics in food systems is sparse. Thi...

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Bibliographic Details
Published in:Journal of food measurement & characterization 2022-06, Vol.16 (3), p.2221-2228
Main Authors: Adedeji, Olajide Emmanuel, Okehie, Ikenna David, Ezekiel, Olufunke Oluseyi
Format: Article
Language:English
Subjects:
Baking
Bread
Carbohydrates
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Cultivation
Engineering
Food Science
Functional foods & nutraceuticals
Gastrointestinal system
Gastrointestinal tract
Inclusions
Lactobacilli
Lactobacillus rhamnosus
Materials selection
Moisture effects
Original Paper
Prebiotics
Probiotics
Pulp
Softness
Specific volume
Stability analysis
Viability
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Summary:The search for new materials with good prebiotic properties is on the rise. The selection of these materials depends on their ability to support the growth of probiotic organisms during cultivation. Information on the effect of prebiotics on the stability of probiotics in food systems is sparse. This study evaluated the effect of baobab pulp powder (BPP) inclusion on the stability of Lactobacillus rhamnosus GG (LGG) during cultivation and after baking white pan bread (WPB). The incorporation of BPP during the cultivation of LGG increased (p 
ISSN:2193-4126
2193-4134
DOI:10.1007/s11694-022-01333-1