DEVELOPMENT OF A "TEXTURIZED PASSION FRUIT" (PASSIFLORA EDULIS SIMS.) PRODUCT WITH CARRAGEENAN AND PROBIOTIC AND PREBIOTIC INGREDIENTS

Abstract

Based on scientific evidence of the health benefits provided by fruits and vegetable (FV 1 or 2% w/v) to the pulp with the incorporated carragenan, maintained at 40°C. The viability of the added bifidobacteria was essential to determine the temperature for the gelling process. The product was packed in capped glass jars and stored at 4°C. Both, the fruit pulp and the final gel were analyzed for soluble solids, color, pH, titratable acidity, water activity; mesophilic aerobic microorganisms, psychrophilic aerobic microorganisms, molds and yeasts, and lactic acid bacteria. Counts of Bifidobaterium sp., as well as sensory and instrumental texture evaluations were conducted in the final product along 21 days of refrigerated storage. A multi-factorial analysis of variance (ANOVA) and correlation analysis was conducted. Results: A functional texturized passion fruit product was obtained with the following formulation: 50% of fruit pulp adjusted to 39.2 °Brix with fructose, 1% carrageenan, 1% calcium lactate, 2% oligofructose and 1% Bifidobacterium lactis Bb12. Conclusions: The final product was accepted by the sensory panel, was stable physical, chemical and microbiologically during the period evaluated, and maintained a bifidus concentration of 108 cfu/g, what confers the characteristics of a probiotic product with potential therapeutic properties.