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首页> 外文期刊>African Journal of Biotechnology >Physicochemical and sensory profile of yogurt added with passion fruit peel flour
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Physicochemical and sensory profile of yogurt added with passion fruit peel flour

机译：添加百香果皮面粉的酸奶的理化和感官特征

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摘要

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.
机译：酸奶是一种具有高营养价值的发酵乳。在酸奶中添加百香果果皮粉，不仅可以补充水分和营养，还可以帮助保持水分。因此，本研究的目的是评估加入百香果皮面粉的酸奶的理化参数，颜色和感官特征。加工了四种酸奶制剂，其浓度分别为（对照）0.10、0.15和0.20％百香果皮面粉。扫描电子显微镜（SEM）显示存在淀粉颗粒的不规则颗粒。在酸奶中添加百香果果皮粉后，可滴定的酸度，持水量和粘度呈比例增加。西番莲果皮粉的添加改变了酸奶的颜色参数，由于西番莲果皮粉中存在类胡萝卜素，趋向于黄色和红色。在感官特征上，最高的一致性系数（CC）和均值分配给无百香果皮面粉酸奶的质地，最低的CC和均值归因于0.20％百香果皮面粉的酸奶的风味。加入百香果果皮面粉可使酸奶具有更好的质地和更高的保水能力，从而降低脱水收缩。

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