Use este identificador para citar ou linkar para este item: http://repositorio.bc.ufg.br/handle/ri/17501
Tipo do documento: Artigo
Título: Fermented milk enriched with passion fruit peel flour (passiflora edulis): physicochemical and sensory aspects and lactic acid bacteria viability
Autor: Célia, Juliana Aparecida
Silva, Marco Antônio Pereira da
Oliveira, Kênia Borges de
Souza, Jéssica Leal Freitas e
Souza, Diene Gonçalves
Moura, Ligia Campos de
Silva, Richard Marins da
Cagnin, Caroline
Freitas, Bheatriz Silva Morais de
Plácido, Geovana Rocha
Caliari, Márcio
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.
Palavras-chave: Whey
Milk
PH
Acidity
Viable lactic acid bacteria
País: Outros
Unidade acadêmica: Escola de Agronomia e de Engenharia de Alimentos - EA (RG)
Citação: CÉLIA, Juliana Aparecida et al. Fermented milk enriched with passion fruit peel flour (passiflora edulis): physicochemical and sensory aspects and lactic acid bacteria viability. African Journal of Microbiology Research, Sapele, v. 9, n. 35, p. 1964-1973, Sept. 2015.
Tipo de acesso: Acesso Aberto
Identificador do documento: 10.5897/AJMR2015.7510
Identificador do documento: 10.5897/AJMR2015.7510
URI: http://repositorio.bc.ufg.br/handle/ri/17501
Data de publicação: Set-2015
Aparece nas coleções:EA - Artigos publicados em periódicos

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