Iogurte enriquecido com farinha da casca de maracujá do mato (Passiflora cincinnata Mast.)

• Autor(a) principal: Santos, Maria Jose Soares dos
• Data de Publicação: 2022
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Repositório Institucional da UFS
• Texto Completo: http://ri.ufs.br/jspui/handle/riufs/15915
• topic: Agroindústria; Maracujá do mato; Aproveitamento de resíduos; Farinha da casca de maracujá; Proteína - Fibra alimentar; Produtos alimentares; Passiflora cincinnata Mast.; Use of waste; Fibers; New products; CIENCIAS AGRARIAS::AGRONOMIA

Passion fruit (Passiflora cincinnata mast) is a typical species from the Northeast region, which has high nutritional value and good acceptability both in natura and processed. During the processing of this fruit, a large amount of waste (peel) is generated that can be used in a viable way, for example, in the incorporation of flour obtained from the peel of this fruit in yogurt. Therefore, the objective of this study was to develop and characterize yogurts enriched with different concentrations of flour from the peel (co-product) of passion fruit as a possible alternative for its use. Four yogurt formulations were prepared containing 0% (F1, control), 2% (F2), 4% (F3) and 6% (F4) of passion fruit peel flour. The flour obtained showed a considerable concentration in the content of fibers, proteins, ash, minerals, total polyphenols, antioxidants and vitamin C. Regarding the formulations of yogurts enriched with passion fruit peel flour, it was possible to observe a significant increase in the total protein and fiber content, in addition to a significant increase in the concentrations of different minerals, especially P, K, Ca and Mn compared to the control formulation (without the addition of flour). In addition, all formulations were within the microbiological standards established by current legislation and were sensorially accepted, especially the formulation with 2% (F2) of flour. In view of the economic and nutritional importance of the use of unconventional parts of the fruits, it is concluded that the addition of up to 2% (F2) of passion fruit peel flour is a viable alternative for the fortification of yogurt, enabling the insertion of a new dairy product with a possible nutritional and functional function, in addition to conditioning a better commercialization and rational use of the fruit and rinds of the passion fruit, thus minimizing possible environmental and economic problems, in addition to income generation.