Abstract
This study aimed to evaluate the physicochemical parameters, total and thermotolerant coliforms, lactic acid bacteria viability, instrumental color, and sensory analysis of fermented milks added to passion fruit peel flour (PFPF), throughout 29 days of storage, except composition. Four fermented milk treatments were prepared as follows: 1, fermented milk without addition of PFPF; 2, fermented milk added with 1% PFPF; 3, fermented milk added with 2% PFPF; 4, fermented milk added with 3% PFPF. According to the results obtained, acidity and pH values were inversely proportional, and microbiological analyses of coliforms showed no contamination, lactic bacteria were viable up to the 15th day of storage, treatment 3 showed the highest water holding capacity and syneresis decreased by raising the levels of PFPF. Fermented milk with the lowest level of addition of PFPF showed better scores and was the most preferred among panelists. Key words: Whey, milk, pH, acidity, viable lactic acid bacteria.
Highlights
Passion fruit (Passiflora edulis) belongs to the family Passifloraceae (Sebrae, 2005) and is a fruit of tropical and subtropical climates; the fruit consists of approximately 52% peel, 34% pulp and 14% seeds and cultivation is aimed at the juice and pulp industry (Zeraik et al, 2010)
This study aimed to evaluate the physicochemical parameters, total and thermotolerant coliforms, lactic acid bacteria viability, instrumental color, and sensory analysis of fermented milks added to passion fruit peel flour (PFPF), throughout 29 days of storage, except composition
The composition of the milk used in the manufacture of fermented milks shows that milk was in accordance with Normative Instruction N°. 62/2011, which establishes the following minimum physicochemical parameters: fat, 3.0 g/100 g; acidity from 0.14 to 0.18 g of lactic acid/100 ml; relative density from 1.028 to 1.034 g/ ml; Cryoscopic index from -0.512 °C at 0.531 °C; non-fat solid (NFS) at least 8.4%; protein 2.9%; whey showed fat 0.31% ± 0.16; acidity 0.10 ± 0.07; density 1.026 g / 100 ml; cryoscopy of -0.500 oH; NFS 0% ± 6.25; protein 1.10% ± 0.08 and pH 6.54
Summary
Passion fruit (Passiflora edulis) belongs to the family Passifloraceae (Sebrae, 2005) and is a fruit of tropical and subtropical climates; the fruit consists of approximately 52% peel, 34% pulp and 14% seeds and cultivation is aimed at the juice and pulp industry (Zeraik et al, 2010). Passion fruit by-products (peel and seeds) may have technological and biological characteristics of interest to the food industry (Martinez et al, 2012). The passion fruit peel is composed of flavedo, which corresponds to the outer layer of yellow-green color, rich in insoluble fibre and albedo, corresponding to the white inner layer rich in soluble fibre, in particular pectin, with small amounts of mucilage (Janebro et al, 2008). Dietary fibres helps the bowel function and are considered prebiotic; soluble fibres retard intestinal passage, gastric emptying and glucose uptake, helping to reduce blood cholesterol, insoluble fibres accelerate intestinal transit, increasing the fecal volume, slowing down glucose hydrolysis, contributing to the reduction of some colon diseases (Pereira, 2002) and can serve as a substrate for beneficial microorganisms such as probiotics (Gallina, 2009)
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