Abstract
This work has the objective of development and characterization of physical-chemical and sensory attributes of milk-based dessert (flan) produced with different species of passion fruit in its entirety (peel, seed and pulp) and these are yellow passion fruit ( Passiflora edulis f. flavicarpa Degener ) and sweet passion fruit ( Passiflora alata Curtis ), with and without the passion fruit peel and whey evaluating if these will interfere in the acceptance of the final product. For both species were prepared three formulations, being T1: no addition of passion fruit peel (standard formulation), T2: produced using the passion fruit peel and T3: Peel and incorporating whey. The different treatments were evaluated for physico-chemical and sensory characteristics. The physicochemical results showed that desserts developed with yellow passion fruit showed values of crude fiber and total solids superior than those found in desserts made with sweet passion fruit. In terms of fat content the results ranged from 2 to 2.5% in both treatments, regardless of the species examined. The sensory results were submitted to analysis of variance, and the desserts added with subproducts had similar characteristics to the standard treatment, demonstrating the viability of using the peels and seeds of passion fruit with the incorporation of whey in the development of desserts.
Highlights
Visando o aproveitamento de subprodutos o presente trabalho teve como objetivo desenvolver e analisar as características físico-químicas e sensoriais de sobremesa láctea produzida utilizando soro de leite e diferentes variedades de maracujá na sua forma integral
This work has the objective of development and characterization of physical-chemical and sensory attributes of milk-based dessert produced with different species of passion fruit in its entirety and these are yellow passion fruit (Passiflora edulis f. flavicarpa Degener) and sweet passion fruit (Passiflora alata Curtis), with and without the passion fruit peel and whey evaluating if these will interfere in the acceptance of the final product
The physicochemical results showed that desserts developed with yellow passion fruit showed values of crude fiber and total solids superior than those found in desserts made with sweet passion fruit
Summary
Os ingredientes inovadores e os sistemas tecnológicos aplicados nas fábricas de laticínios têm proporcionado novas alternativas, permitindo a produção de sobremesas com novos sabores, maior digestibilidade e maior valor nutricional (NIKAEDO et al, 2004). Visando o aproveitamento de subprodutos o presente trabalho teve como objetivo desenvolver e analisar as características físico-químicas e sensoriais de sobremesa láctea (flan) produzida utilizando soro de leite e diferentes variedades de maracujá na sua forma integral. Os ingredientes inovadores e os sistemas tecnológicos aplicados nas fábricas de laticínios têm proporcionado novas alter nativas para desenvolvimento de novos produtos, permitindo a produção de sobremesas com novos sabores, maior digestibilidade e maior valor nutritivo. Diante do exposto o trabalho tem como objetivo o desenvolvimento e a caracterização físico-química e sensorial de sobremesa láctea (flan) produzida com diferentes espécies de maracujá na sua forma integral (casca, semente e polpa) sendo estes maracujá-amarelo Diante do exposto o trabalho tem como objetivo o desenvolvimento e a caracterização físico-química e sensorial de sobremesa láctea (flan) produzida com diferentes espécies de maracujá na sua forma integral (casca, semente e polpa) sendo estes maracujá-amarelo (Passiflora edulis f. flavicarpa Degener) e maracujá doce (Passiflora alata Curtis), avaliando assim se estas irão interferir na aceitação do produto final
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
