Utilization of ripe coconut water in the development of probiotic gelatin.

ABSTRACT:

Background

Desserts with vegetable ingredients are a constantly expanding global market due to the search for alternatives to cow's milk. Fermentation of these matrices by lactic acid bacteria can add greater functionality to the product, improving its nutritional, sensory, and food safety characteristics, as well as creating bioactive components with beneficial effects on health. Concern for health and well-being has aroused interest in byproducts of the industry that have functional properties for the body, such as mature coconut water, a normally discarded residue that is rich in nutrients. This study aimed to develop a probiotic gelatin based on pulp and water from mature coconuts and evaluate the physicochemical characteristics, viability of the Lacticaseibacillus rhamnosus

SUBMITTER: Patricio Rocha B 

PROVIDER: S-EPMC11216217 | biostudies-literature | 2024

REPOSITORIES: biostudies-literature