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.
Highlights
The passion fruit (Passiflora sp.) is native of tropical America and is cultivated in countries with tropical or subtropical climates
The passion fruit flour (PFF), which was elaborated with non-edible parts of the fruit showed amounts of proteins, lipids, and fiber higher than that of the passion fruit pulp (Table 1)
Drinkable yogurts with PFF showed high levels of fiber and minerals when compared to the control yogurt
Summary
The passion fruit (Passiflora sp.) is native of tropical America and is cultivated in countries with tropical or subtropical climates. Brazil is one of the largest producers and consumers of passion fruit, but exports a large amount of fruit pulp to European and Asian countries. The economic relevance of passion fruit stems from its processing for juice-making [1]. In the case of passion fruit, peels are the major by-products (about 52% of the total fruit weight), which is followed by its seeds [2]. Both by-products have an important nutritional value: the seeds have a high
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