Fermented milk enriched with passion fruit peel flour (passiflora edulis): physicochemical and sensory aspects and lactic acid bacteria viability

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dc.creatorCélia, Juliana Aparecida
dc.creatorSilva, Marco Antônio Pereira da
dc.creatorOliveira, Kênia Borges de
dc.creatorSouza, Jéssica Leal Freitas e
dc.creatorSouza, Diene Gonçalves
dc.creatorMoura, Ligia Campos de
dc.creatorSilva, Richard Marins da
dc.creatorCagnin, Caroline
dc.creatorFreitas, Bheatriz Silva Morais de
dc.creatorPlácido, Geovana Rocha
dc.creatorCaliari, Márcio
dc.date.accessioned2019-04-30T15:52:53Z
dc.date.available2019-04-30T15:52:53Z
dc.date.issued2015-09
dc.description.abstractThis 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.pt_BR
dc.identifier.citationCÉLIA, 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.pt_BR
dc.identifier.doi10.5897/AJMR2015.7510
dc.identifier.issne- 1996-0808
dc.identifier.urihttp://repositorio.bc.ufg.br/handle/ri/17501
dc.language.isoengpt_BR
dc.publisher.countryOutrospt_BR
dc.publisher.departmentEscola de Agronomia e de Engenharia de Alimentos - EA (RG)pt_BR
dc.rightsAcesso Abertopt_BR
dc.subjectWheypt_BR
dc.subjectMilkpt_BR
dc.subjectPHpt_BR
dc.subjectAciditypt_BR
dc.subjectViable lactic acid bacteriapt_BR
dc.titleFermented milk enriched with passion fruit peel flour (passiflora edulis): physicochemical and sensory aspects and lactic acid bacteria viabilitypt_BR
dc.typeArtigopt_BR

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