Fermented milk enriched with passion fruit peel flour (passiflora edulis): physicochemical and sensory aspects and lactic acid bacteria viability
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Data
2015-09
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Resumo
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.
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Palavras-chave
Whey, Milk, PH, Acidity, Viable lactic acid bacteria
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.