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A P Espiritosanto - One of the best experts on this subject based on the ideXlab platform.
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rheology spontaneous whey separation microstructure and sensorial characteristics of probiotic yoghurts enriched with Passion Fruit fiber
Food Research International, 2013Co-Authors: A P Espiritosanto, Alberto Lagazzo, Ana Lucia Orlandini Pilleggi De Sousa, Patrizia Perego, Attilio Converti, Marice Nogueira De OliveiraAbstract: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 whey 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 and Bifidobacterium animalis subsp. lactis strains Bl04 and B94. Fermentations were performed until the pH reached 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, was 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, while 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.
Fernando Martínez-bustos - One of the best experts on this subject based on the ideXlab platform.
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Effects of Some Extrusion Variables on Physicochemical Characteristics of Extruded Corn Starch-Passion Fruit Pulp (Passiflora edulis) Snacks
Plant Foods for Human Nutrition, 2014Co-Authors: R. Nallely Falfán Cortés, Iñigo Verdalet Guzmán, Fernando Martínez-bustosAbstract:The aim of this work was to study the effect of the addition of Passion Fruit pulp (PFP: 0–7 %), the variation of barrel temperature in the third zone extruder (BT: 80–140 °C) and feed moisture (FM:16–30 %) in a blend of corn starch and Passion Fruit pulp on different physicochemical characteristics of directly expanded snacks by extrusion technology. Single-screw laboratory extruder and a central, composite, rotatable experimental design were used. Expansion index of extrudates ranged between 1.0 and 1.8. Decreasing of feed moisture (18 %), Passion Fruit pulp concentration (1.42 %) and the increasing of barrel temperature (127 °C) resulted in higher expansion index. The increasing of feed moisture and Passion Fruit pulp concentration resulted in higher penetration force values of extrudates. The Passion Fruit pulp concentration showed a highly significant effect ( p ≤ 0.01) on the L *, a * and b * parameters. Passion Fruit pulp has a reasonable source of β-carotene, proteins and dietary fibers that can be added to expanded snacks.
Marice Nogueira De Oliveira - One of the best experts on this subject based on the ideXlab platform.
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rheology spontaneous whey separation microstructure and sensorial characteristics of probiotic yoghurts enriched with Passion Fruit fiber
Food Research International, 2013Co-Authors: A P Espiritosanto, Alberto Lagazzo, Ana Lucia Orlandini Pilleggi De Sousa, Patrizia Perego, Attilio Converti, Marice Nogueira De OliveiraAbstract: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 whey 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 and Bifidobacterium animalis subsp. lactis strains Bl04 and B94. Fermentations were performed until the pH reached 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, was 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, while 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.
R. Nallely Falfán Cortés - One of the best experts on this subject based on the ideXlab platform.
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Effects of Some Extrusion Variables on Physicochemical Characteristics of Extruded Corn Starch-Passion Fruit Pulp (Passiflora edulis) Snacks
Plant Foods for Human Nutrition, 2014Co-Authors: R. Nallely Falfán Cortés, Iñigo Verdalet Guzmán, Fernando Martínez-bustosAbstract:The aim of this work was to study the effect of the addition of Passion Fruit pulp (PFP: 0–7 %), the variation of barrel temperature in the third zone extruder (BT: 80–140 °C) and feed moisture (FM:16–30 %) in a blend of corn starch and Passion Fruit pulp on different physicochemical characteristics of directly expanded snacks by extrusion technology. Single-screw laboratory extruder and a central, composite, rotatable experimental design were used. Expansion index of extrudates ranged between 1.0 and 1.8. Decreasing of feed moisture (18 %), Passion Fruit pulp concentration (1.42 %) and the increasing of barrel temperature (127 °C) resulted in higher expansion index. The increasing of feed moisture and Passion Fruit pulp concentration resulted in higher penetration force values of extrudates. The Passion Fruit pulp concentration showed a highly significant effect ( p ≤ 0.01) on the L *, a * and b * parameters. Passion Fruit pulp has a reasonable source of β-carotene, proteins and dietary fibers that can be added to expanded snacks.
P Vijayanand - One of the best experts on this subject based on the ideXlab platform.
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effect of extraction conditions on the quality characteristics of pectin from Passion Fruit peel passiflora edulis f flavicarpa l
Lwt - Food Science and Technology, 2010Co-Authors: S G Kulkarni, P VijayanandAbstract:Passion Fruit (Passiflora edulis f. flavicarpa L.) yellow variety is composed of 50–55 g peel per 100 g of fresh Fruit which is discarded as waste during processing. Utilization of Passion Fruit peel for pectin extraction was studied. Passion Fruit peel obtained after juice extraction was blanched in boiling water for 5 min, dehydrated in a cross flow hot air drier at 60 ± 1 °C to a moisture content of 4 g/100 g of dried peel. The dehydrated Passion Fruit peel was used for extraction experiments of pectin. The effect of pH, peel to extractant ratio, and number of extractions, extraction time and temperature on the yield and quality characteristics of pectin were investigated. The optimized conditions for extraction of pectin from Passion Fruit peel yielded 14.8 g/100 g of dried peel. Pectin extracted from the dried peels had a methoxyl content of 9.6 g/100 g, galacturonic acid content of 88.2 g/100 g and jelly grade of 200. Extraction of pectin from dried peels of Passion Fruit may be considered for effective utilization of Passion Fruit processing waste.