Advanced search
Start date
Betweenand
Related content
(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Potentials and Pitfalls on the Use of Passion Fruit By-Products in Drinkable Yogurt: Physicochemical, Technological, Microbiological, and Sensory Aspects

Full text
Author(s):
Viva de Toledo, Nataly Maria [1] ; de Camargo, Adriano Costa [1, 2] ; Mendes Ramos, Paula Bortolotto [1] ; Button, David Charles [1, 3] ; Granato, Daniel [4] ; Canniatti-Brazaca, Solange Guidolin [1]
Total Authors: 6
Affiliation:
[1] Univ Sao Paulo, Luiz de Queiroz Coll Agr, Dept Agrifood Ind Food & Nutr, Av Padua Dias 11, POB 9, BR-13418900 Piracicaba, SP - Brazil
[2] Univ Estadual Londrina, Dept Food Sci & Technol, Rod Celso Garcia Cid, PR 445, Km 380, Campus Univ, BR-86057970 Londrina, PR - Brazil
[3] Mem Univ Newfoundland, Marine Inst, St John, NF A1C 5R3 - Canada
[4] Univ Estadual Ponta Grossa, Dept Food Engn, Av Bonifacio Vilela, BR-84010330 Ponta Grossa, PR - Brazil
Total Affiliations: 4
Document type: Journal article
Source: BEVERAGES; v. 4, n. 3 SEP 2018.
Web of Science Citations: 4
Abstract

Peels and seeds are the primary by-products of the passion fruit agroindustry. This study was designed to evaluate the potential of passion fruit peel and seeds flour (PFF) as a source of fiber and minerals to enhance the functional properties of drinkable yogurt. Proximate composition, mineral content, technological (pH, viscosity, color, and syneresis), and microbiological analyses (lactic acid bacteria, as well as yeast and mold counts), acceptance test, descriptive sensory analysis, and shelf life assessments were analyzed. Drinkable yogurts fortified with PFF showed higher fiber levels (both soluble and insoluble) and mineral content (potassium, magnesium, and manganese). Incorporation of PFF increased the viscosity and promoted changes in the color parameters of yogurts. During storage, the pH and the number of viable lactic acid bacteria decreased while the syneresis and yeast and mold counts increased. The shelf life of drinkable yogurts was estimated to be 21 days. Regarding sensorial aspects, drinkable yogurt fortified with 2% of PFF was considered the most viable product for market exploitation. The present contribution indicates that the use of passion fruit by-products in the development of drinkable yogurts is a viable alternative which can be explored for nutritional, technological, and sensory purposes by the food industry. (AU)

FAPESP's process: 12/17683-0 - GAMMA RADIATION AS A TOOL FOR AGRO-INDUSTRIAL WASTES MICROBIOLOGICAL SAFETY AND ITS EFFECT ON THE ANTIOXIDANT PROPERTIES EVALUATED BY IN VITRO TESTS AND MODEL SYSTEMS
Grantee:Adriano Costa de Camargo
Support Opportunities: Scholarships in Brazil - Doctorate
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