Use este identificador para citar ou linkar para este item: http://repositorio.bc.ufg.br/handle/ri/17209
Tipo do documento: Artigo
Título: Physicochemical and sensory profile of yogurt added with passion fruit peel flour
Autor: Vieira, N. F.
Silva, Marco Antônio Pereira da
Martins, Y. A. A.
Souza, D. G.
Lima, M. S.
Plácido, Geovana Rocha
Caliari, Márcio
Abstract: Yogurt is a type of fermented milk with high nutritional value. The addition of passion fruit peel flour to yogurt may help the retention of water due to the presence of starch, in addition to being a source of nutrients and fiber. Thus, the aim of this study was to evaluate the physicochemical parameters, color and sensory profile of yogurt added with passion fruit peel flour. Four yogurt formulations with concentrations of 0% (control) 0.10, 0.15 and 0.20% passion fruit peel flour were processed. Scanning electron microscopy (SEM) showed irregular particles with the presence of starch granules. With higher additions f passion fruit peel flour to yogurts, a proportional increase of titratable acidity, water holding capacity and viscosity were observed. The addition of passion fruit peel flour modified the colors parameters of yogurt, tending to yellow and red due to the presence of carotenoids in passion fruit peel flour. In the sensory profile, highest concordance coefficient (CC) and means were assigned to texture of o passion fruit peel flour yogurt, and lowest CC and means were attributed to the flavor of yogurt with 0.20% passion fruit peel flour. The addition of passion fruit peel flour resulted in yogurts with better texture and higher water retention capacity, thus reducing syneresis.
Palavras-chave: Fermented milk
Passion fruit peel flour
Syneresis
Color
Scanning electron microscopy (SEM).
País: Africa do sul
Unidade acadêmica: Escola de Agronomia e de Engenharia de Alimentos - EA (RG)
Citação: VIEIRA, N.F. et al. Physicochemical and sensory profile of yogurt added with passion fruit peel flour. African Journal of Biotechnology, Makhanda, v. 14, n. 2, p. 149-155, Jan. 2015.
Tipo de acesso: Acesso Aberto
Identificador do documento: 10.5897/AJB2014.14208
Identificador do documento: 10.5897/AJB2014.14208
URI: http://repositorio.bc.ufg.br/handle/ri/17209
Data de publicação: 2015
Aparece nas coleções:EA - Artigos publicados em periódicos

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