Beyond demonstrated beneficial health attributes, passion fruit rinds are a by-product of the fruit pulp industry, rich in total dietary fiber, particularly pectin. The aim of this study was to evaluate the influence of the addition of passion fruit fiber on the serum formation, rheological parameters, microstructure and sensorial characteristics of probiotic yoghurts. Skim milk bases enriched with 1% of passion fruit fiber or not were heat treated and inoculated with Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, and divided into four groups according to the probiotic strain added - Lactobacillus acidophilus strains L10 and NCFM, Bifidobacterium animalis subsp. lactis strains Bl04 and B94. Fermentations were performed until pH 4.5. Rheological characteristics of yoghurts were determined by a rotational rheometer in two cycles of shear rate ranging from 0 to 15 s-1 in both upward and downward curves. Sensorial analysis of passion fruit fiber yoghurts, either without any probiotic or co-fermented by L. acidophilus L10 or B. animalis subsp. lactis Bl04, were evaluated against a control yoghurt without fiber. Photomicrographs of freeze-dried Yoghurts were made by field-emission scanning electron microscope (SEM). Thixotropy of enriched yoghurts was higher than that of their respective controls in the two cycles of shear rate. Apparent viscosity was significantly higher in fiber yoghurts co-fermented by the lactobacilli than in their controls at the end of cold storage. Photomicrographs demonstrated that in passion fruit fiber yoghurts the casein gel was more compact and overlaid the fiber, whilst filaments of exopolysaccharides were more frequent in control Yoghurts. Appearance, odor and color of the passion fruit fiber Yoghurts received scores as ‘good’, and the intensity of the passion fruit flavor was considered weak by the sensory assessors. Results indicate that the passion fruit fiber is an almost neutral ingredient for the design of new high value-added yoghurt

Rheology, spontaneous whey separation, microstructure and sensorial characteristics of probiotic yoghurts enriched with passion fruit fiber

LAGAZZO, ALBERTO;PEREGO, PATRIZIA;CONVERTI, ATTILIO;
2013

Abstract

Beyond demonstrated beneficial health attributes, passion fruit rinds are a by-product of the fruit pulp industry, rich in total dietary fiber, particularly pectin. The aim of this study was to evaluate the influence of the addition of passion fruit fiber on the serum formation, rheological parameters, microstructure and sensorial characteristics of probiotic yoghurts. Skim milk bases enriched with 1% of passion fruit fiber or not were heat treated and inoculated with Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, and divided into four groups according to the probiotic strain added - Lactobacillus acidophilus strains L10 and NCFM, Bifidobacterium animalis subsp. lactis strains Bl04 and B94. Fermentations were performed until pH 4.5. Rheological characteristics of yoghurts were determined by a rotational rheometer in two cycles of shear rate ranging from 0 to 15 s-1 in both upward and downward curves. Sensorial analysis of passion fruit fiber yoghurts, either without any probiotic or co-fermented by L. acidophilus L10 or B. animalis subsp. lactis Bl04, were evaluated against a control yoghurt without fiber. Photomicrographs of freeze-dried Yoghurts were made by field-emission scanning electron microscope (SEM). Thixotropy of enriched yoghurts was higher than that of their respective controls in the two cycles of shear rate. Apparent viscosity was significantly higher in fiber yoghurts co-fermented by the lactobacilli than in their controls at the end of cold storage. Photomicrographs demonstrated that in passion fruit fiber yoghurts the casein gel was more compact and overlaid the fiber, whilst filaments of exopolysaccharides were more frequent in control Yoghurts. Appearance, odor and color of the passion fruit fiber Yoghurts received scores as ‘good’, and the intensity of the passion fruit flavor was considered weak by the sensory assessors. Results indicate that the passion fruit fiber is an almost neutral ingredient for the design of new high value-added yoghurt
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11567/549338
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