Physicochemical and sensory profile of yogurt added with passion fruit peel flour

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 of 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 no 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.

Key words: Fermented milk, passion fruit peel flour, syneresis, color, Scanning electron microscopy (SEM)