Extraction of polysaccharides from Banana ( Musa sapientum) And Use it in improving Organoleptic properties and prebiotic a of Fermented Milk
The polysaccharide was extracted from Banana fruit with hot water at 90°C precipitated by absolute ethanol. Total sugar content was 87.4% and total protein 0.7, while on the wet weight basis the yield of polysaccharide was 3.1%.The fourier-transformed infrared (FT-IR) techniques was used fo characterization . Fermented dairy product was preparied by using Bifidobacterium bifidum and adding different concentrations(0.1%, 0.2%, 0.3%, 0.4% and 0.5%) of polysaccharide . Sensory evaluation of the product storage period for (0, 7, 14 and 21) days at refrigeration (5°C) The rasults showed that 0.2% and 0.3% conducted were better than the rest concentration at probabitity significant level of (p> 0.05). The polysaccharide was examined as prebiotic in fermented milk and the numbers of survival of B. bifidum during storage period of 21 days , it has been noticed a decrease of two logarithmic cycles for the added polysaccharide samples Comparing with the control which decreased three logarithmic cycle.
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