Use of industrial byproducts of passion fruit for preparing yogurt

Author(s)

Nataly Maria Viva de Toledo

• Document type: Master's Dissertation
• Press: Piracicaba.
• Institution: Universidade de São Paulo (USP). Centro de Energia Nuclear na Agricultura (CENA/STB)
• Defense date: 2013-08-19

Examining board members

Solange Guidolin Canniatti Brazaca; Ernani Porto; Caroline Joy Steel

• Advisor: Solange Guidolin Canniatti Brazaca

Abstract

The fruit-processing industries are responsible for generating large quantities of residues, like passion fruit byproduct. The pulp of the passion fruit is one of the main products from the fruit, and the peels and the seeds are the main byproduct resulting from its processing. The aim of this study was to develop a yogurt with passion fruit pulp and flour produced from byproduct of industrialization of fruit. In total, seven samples were evaluated yogurt among which five had flour of passion fruit in their composition. It was perfomed by physico-chemical analyses, microbiological, pesticide residue, acceptability test and purchase intent, quantitative descriptive analysis (QDA), the estimated of useful life and development of product labels. All yogurts with flour showed high levels of dietary fiber. No pesticide residues were detected in byproducts of passion fruit samples. It was observed that the incorporation of passion fruit flour showed positive effects on the mineral content and viscosity but negative aspects such as color and pH. A greater acceptance was observed for yoghurt without flour. However, the yogurt with low concentration of this ingredient (yogurt 2%) also showed satisfactory acceptance and relevant purchase intent. The ADQ showed that the addition of the pulp and passion fruit flour influenced the sensory profile of the samples. The treatments with 2% and 4% flour presented the highest scores in the most desirable attributes for a passion fruit yogurt enriched with fiber. The useful life of the product was estimated at 21 days, and during storage, it was observed increase the rate of syneresis, fungal and yeast growth, decreasing of the pH and the number of viable lactic acid bacteria in samples. Taking into account the data obtained, the yogurt with the addition of 2% of flour of passion fruit was more viable than the others (AU)

• FAPESP's process: 10/14042-9 - Utilization of passion fruit industrial residue for preparing food products
• Grantee: Nataly Maria Viva de Toledo
• Support Opportunities: Scholarships in Brazil - Master