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

Autor(es)

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]

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo Científico
• Fonte: BEVERAGES; v. 4, n. 3 SEP 2018.
• Citações Web of Science: 4

Resumo

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)

• Processo FAPESP: 12/17683-0 - Radiação gama como ferramenta de segurança microbiológica em resíduos agroindustriais e seu efeito nas propriedades antioxidantes avaliadas por testes in vitro e sistemas modelo
• Beneficiário: Adriano Costa de Camargo
• Modalidade de apoio: Bolsas no Brasil - Doutorado
• Processo FAPESP: 10/14042-9 - Aproveitamento de resíduo da industralização do maracujá para a elaboração de produto alimentício
• Beneficiário: Nataly Maria Viva de Toledo
• Modalidade de apoio: Bolsas no Brasil - Mestrado