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This paper aims to study the effect of addition of green banana flour (GBF) in skim milk, provides a nutritional and functional contribution to this matrix when added. They have biological compounds like resistant starch, phenolic compounds, antioxidant compounds and others. The skim milk containing 1.08 per cent of GBF was chosen after a central composite rotational design and response surface methodology. The response variable was the growth of Lactobacillus plantarum (LP) and Lactobacillus helveticus (LH).

During the fermentation process, the antioxidant activity, plasmid DNA protection capacity, proteolytic activity and inhibitory activity of angiotensin-converting enzyme (ACE) of the fermented milk was determined.

All variables were influenced by the fermentation time. The antioxidant activity evaluated by the ABTS radical presented values of 0.83 ± 0.04 µM Trolox.mL−1 and 0.79 ± 0.02 µM Trolox.mL−1, respectively, for the fermented LP and LH. The extracts fermented by L. plantarum and L. helveticus were able to inhibit the oxidation of plasmidial DNA. The proteolytic activity was higher in the fermented with LH (1.16 ± 0.03) than in the fermented with LP (0.71 ± 0.02). The ACE inhibitory activity was higher in the fermented LH (59.01 per cent) than in the fermented LP (54.45 per cent).

Fermented milk with 1.08 per cent GBF presented positive results in the analyzed variables and could be studied commercially as a functional food alternative.

The purpose of this paper is to apply okara flour in the elaboration of a product, verifying the effect of the fermentation by Lactobacillus plantarum BG 112 on the antihypertensive activity and to develop probiotic sauce with gums and low lipid content.

During the fermentation process, the inhibitory activity of angiotensin-converting enzyme (ACE) and production of organic acids were determined. The simplex-centroid mixture of guar gum, xanthan gum and pregelatinized cassava starch was used for studying the variables water holding capacity, viscosity and firmness. Counts of probiotics and in vitro survival of probiotics in simulated gastrointestinal conditions were made.

The fermented soymilk showed ACE inhibition capacity above 50 percent with 32 h of fermentation, increasing the levels of lactic acid and acetic acid progressively. Based on the regression analysis and response surfaces, the binary mixture with guar gum and xanthan was chosen as the most suitable for the formulation of the sauce, having over 30 days of storage counts above 8.5 log CFU.g⁻¹ and above 6 log CFU.g⁻¹ after simulation of gastrointestinal conditions. The global acceptance was 7.0 corresponding to the moderately liked.

The findings suggest that the sauce developed has been well accepted by potential consumers and can be incorporated into the diet and can result in health benefits for the consumer when regularly ingested. The fermentation process of soymilk promoted an increase in antihypertensive capacity. Despite the reduction in viable cell counts throughout storage, counts remained high in the product, having a high survival rate after exposure under simulated gastrointestinal conditions.

The use of okara flour in the diet is viable and helps to improve the nutritional composition of foods. The use of okara flour in sauce showed potential applicability and could be incorporated into different products. The fermentation process of soymilk with okara flour produces benefits beyond the sensorial characteristics. The elaborated probiotic sauce presented physical–chemical and microbiological stability throughout the storage, being an alternative for people with food restrictions.