African Journal of
Agricultural Research

  • Abbreviation: Afr. J. Agric. Res.
  • Language: English
  • ISSN: 1991-637X
  • DOI: 10.5897/AJAR
  • Start Year: 2006
  • Published Articles: 6576

Full Length Research Paper

Fermented milk drink flavored with Murici pulp added of passion fruit bark flour

Gabriela Vieira Leal Couto
  • Gabriela Vieira Leal Couto
  • Instituto Federal Goiano Campus Rio Verde – Brazil.
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Marco Antonio Pereira da Silva*
  • Marco Antonio Pereira da Silva*
  • Instituto Federal Goiano Campus Rio Verde – Brazil.
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Hemilaine Campos Padua
  • Hemilaine Campos Padua
  • Instituto Federal Goiano Campus Rio Verde – Brazil.
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Diene Gonçalves Souza
  • Diene Gonçalves Souza
  • Instituto Federal Goiano Campus Rio Verde – Brazil.
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Ligia Campos de Moura
  • Ligia Campos de Moura
  • Instituto Federal Goiano Campus Rio Verde – Brazil.
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Geovana Rocha Placido
  • Geovana Rocha Placido
  • Instituto Federal Goiano Campus Rio Verde – Brazil.
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Marcio Caliari
  • Marcio Caliari
  • Universidade Federal de Goias – Brazil.
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Maria Siqueira de Lima
  • Maria Siqueira de Lima
  • Instituto Federal Goiano Campus Rio Verde – Brazil.
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Luiz Eduardo Costa do Nascimento
  • Luiz Eduardo Costa do Nascimento
  • Instituto Federal Goiano Campus Rio Verde – Brazil.
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Nayane Matias Silva
  • Nayane Matias Silva
  • Instituto Federal Goiano Campus Rio Verde – Brazil.
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Bheatriz Silva Morais de Freitas
  • Bheatriz Silva Morais de Freitas
  • Instituto Federal Goiano Campus Rio Verde – Brazil.
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  •  Received: 24 March 2016
  •  Accepted: 08 July 2016
  •  Published: 01 September 2016

Abstract

This study aimed to evaluate the physicochemical parameters, antioxidant activity, color and sensory profile of fermented milk drink with murici and passion fruit bark flour (FCM). Four milk drink formulations were processed: 0% FCM + 5% murici pulp (Treatment 1 - control); 0.5% FCM + 5% murici pulp (Treatment 2); 1.0% FCM + 5% murici pulp (Treatment 3) and 1.5% FCM + 5% murici pulp (Treatment 4). The scanning electron microscopy (SEM) of FCM presented quite irregular particles and the presence of starch of circular shape and fibrous compounds connected to fragmented walls. After the analyses of milk drinks, a slight decrease in the mean pH values and an increase in the antioxidant activity according to the increase in FCM content in milk drinks were observed. The color of milk drinks tended to yellow and red in samples added of FCM due to the presence of carotenoids. In the sensory profile, the highest mean value was for the texture of yogurt without addition of FCM, and the lowest mean value was for taste of yogurt with 1.50% FCM.

Key words: Byrsonima crassifolia (L.) Rich.), Passiflora edulis Sims, functional drinks.