African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12278

Full Length Research Paper

Functional properties of milk drinks flavored with mangaba pulp and enriched with passion fruit bark flour

Lígia Campos de Moura
  • Lígia Campos de Moura
  • Instituto Federal Goiano Campus Rio Verde – Brazil.
  • Google Scholar
Marco Antônio Pereira da Silva
  • Marco Antônio Pereira da Silva
  • Instituto Federal Goiano Campus Rio Verde – Brazil.
  • Google Scholar
Geovana Rocha Plácido
  • Geovana Rocha Plácido
  • Instituto Federal Goiano Campus Rio Verde – Brazil.
  • Google Scholar
Márcio Caliari
  • Márcio Caliari
  • Universidade Federal de Goias – Brazil.
  • Google Scholar
Diene Gonçalves Souza
  • Diene Gonçalves Souza
  • Instituto Federal Goiano Campus Rio Verde – Brazil.
  • Google Scholar
Jéssica Leal Freitas e Souza
  • Jéssica Leal Freitas e Souza
  • Instituto Federal Goiano Campus Rio Verde – Brazil.
  • Google Scholar
Juliana Aparecida Célia
  • Juliana Aparecida Célia
  • Instituto Federal Goiano Campus Rio Verde – Brazil.
  • Google Scholar
Kênia Borges de Oliveira
  • Kênia Borges de Oliveira
  • Instituto Federal Goiano Campus Rio Verde – Brazil.
  • Google Scholar
Karen Martins Leão
  • Karen Martins Leão
  • Instituto Federal Goiano Campus Rio Verde – Brazil.
  • Google Scholar
Luiz Eduardo Costa do Nascimento
  • Luiz Eduardo Costa do Nascimento
  • Instituto Federal Goiano Campus Rio Verde – Brazil.
  • Google Scholar


  •  Received: 28 April 2016
  •  Accepted: 25 July 2016
  •  Published: 24 August 2016

Abstract

Dairy foods including dairy based drinks play an important role in human nutrition. The flour of the passion fruit peel has high potential for use in the enrichment dairy drinks improving the nutritional and technological qualities besides an alternative to reduce waste by-products in the food industry. Thus, this study aimed to evaluate the physical and chemical parameters, texture, color, chemical composition, scanning electron microscopy (SEM), phenolic compounds, antioxidant, viability of lactic bacteria and sensory profile of milk drinks added mangaba pulp and passion fruit peel flour of the (FPFP). Four milk drinks formulations were processed with concentrations of 5; 10; 15 and 20% mangaba pulp and 1% of passion fruit peel flour. The dairy beverages showed results physical and chemical, microbiological and sensory consistent with those described in the literature and as expected, with a high sensory acceptability of milk drinks with increased by 10% mangaba pulp.

Key words: Color, fermented milk, scanning electron microscopy (SEM), viability.