| Autor: |
Daniela Flores-Zavala, Ivan Luzardo-Ocampo, Francisco J. Olivas-Aguirre, Abraham Wall-Medrano, Guadalupe Loarca-Piña, Juan E. Andrade, Marcela Gaytán-Martínez |
| Jazyk: |
angličtina |
| Rok vydání: |
2021 |
| Předmět: |
|
| Zdroj: |
Biology and Life Sciences Forum, Vol 6, Iss 1, p 94 (2021) |
| Druh dokumentu: |
article |
| ISSN: |
2673-9976 |
| DOI: |
10.3390/Foods2021-10995 |
| Popis: |
The high consumption of sugar-added food products by children has stimulated research on formulations using ingredients such as mango bagasse (MB), which deliver health-associated components. This research aimed to characterize, perform a sensory evaluation, and assess the probiotic effect in vitro of MB-added gum confections (1:4 and 1:5 water:MB). The 1:4 formulation displayed the highest acceptance by 51 children from a primary school in Ciudad Juárez (Mexico). This formulation contained a high fiber content (10.50%) and phenolic compounds (mainly mangiferin and (+)-catechin), and it allowed L. plantarum, L. reuteri, L. helveticus, and L. rhamnosus GG growth. The results suggest that MB-confections are fiber- and polyphenol-rich products with a sensory profile accepted by children and prebiotic effects. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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