scholarly journals Development of a Naturally Flavored Ready to Serve (RTS) Fruit Beverage

2019 ◽  
Vol 4 (9) ◽  
pp. 75-77
Author(s):  
K. N. Karunarathne ◽  
Rumesh Prasanga Liyanage ◽  
Indira Wickramasinghe
Keyword(s):  
Carica Papaya ◽  
Analysis Data ◽  
Proximate Analysis ◽  
Passion Fruit ◽  
Plate Count ◽  
Fruit Pulp ◽  
Passiflora Edulis ◽  
Physico Chemical ◽  
Chemical Studies ◽  
Flavoring Agent

Fruit based beverages are one of the foremost categories of beverages that are consumed globally. Since fruit beverages are easily digestible, health conscious, highly refreshing, thirst quenching, appetizing and nutritionally far superior to most of the synthetic beverages available in the market, consumption of fruit based beverages have been increased dramatically. Natural extracts of tropical fruits such as Carica papaya (papaya), Passiflora edulis (passion fruit), and natural flavor extract of Camellia sinensis (leaves) and Cinnamomum verum (Cinnamon barks) were extracted and used as the main ingredients of this product while sugar, Citric acid, pectin were used as the supplementary ingredients. The best fruit pulp ratio and the best natural flavoring agent out of tea and cinnamon was determined through structured sensory evaluations by participating 30 semi trained panelists. Further experiments were also performed   to find the optimum amount of pectin to reduce hard packing and to determine the shelf life of the developed beverage and to develop the natural pectin extraction method by using unutilized parts of the Passiflora edulis fruit. Proximate analysis studies and microbiological studies were also carried out. Collected data were statistically analyzed using Kruskal-Wallis non parametric analysis and sample 293 which is containing 15% total fruit pulp with papaya to passion fruit ratio 2:1 and cinnamon as the flavoring agents was the best product formulae. According to the proximate analysis data, fat, protein, carbohydrates, fiber and the ash content were 0.41%, 0.11%, 13.13%, 0.052%, 3.028% and 83.27% respectively. The total plate count was 12 cfu/ml and yeast and molds were 0 cfu/ml of the product and Physico-chemical studies reveals that, the product can be preserved for 30 days under 4±1 0C condition. The average pectin percentage of Passiflora edulis and Carica papaya were 6.9 % and 4.5 % respectively.

scholarly journals Physico-chemical properties, probiotic stability and sensory characteristics of Lactobacillus plantarum S20 – supplemented passion fruit (Passiflora edulis f. flavicarpa Deg.) juice powder

Food Research ◽  
2019 ◽  
Vol 4 (2) ◽  
pp. 320-326
Author(s):  
Reifrey, A. Lascano ◽  
M.G.L.D. Gan ◽  
A.S.L. Sulabo ◽  
D.M.O. Santiago ◽  
L.B. Ancheta ◽  
...  
Keyword(s):  
Moisture Content ◽  
Lactobacillus Plantarum ◽  
Spray Drying ◽  
Fruit Juice ◽  
Chemical Properties ◽  
Passion Fruit ◽  
Soluble Solids ◽  
Passiflora Edulis ◽  
Physico Chemical ◽  
Significant Difference

The study aimed to develop a non-dairy-based probiotic-supplemented product using an underutilized crop in the Philippines such as the yellow passion fruit (Passiflora edulis f. flavicarpa Deg.). The physico-chemical properties (moisture content, water activity, pH, and total soluble solids), probiotics stability at different storage temperatures (4°C, 25°C, and 37°C), and the sensory characteristics of Lactobacillus plantarum S20-supplemented passion fruit juice powder was evaluated. Passion fruit juice powder and L. plantarum S20 were first prepared using low-temperature spray drying utilizing maltodextrin as a carrier, with yield as 42.97% and 21.17%, respectively. Spray drying of probiotics culture also resulted in 42.68% log survivability. The formulated juice powder had a final moisture content of 1.729±0.38% and water activity of 0.398±0.0051, and with recommended dilution with water, had a final pH and total soluble solids of 3.40±0.10 and 12.00±0.00° Brix, respectively. Results also showed that storage of the formulated juice powder at 4°C yielded the highest probiotic stability, maintaining a viable log count of 4.27 per g, while storage at 37°C showed no microbial growth. Sensory evaluation of probioticsupplemented passion fruit juice against a non-probiotic-supplemented one revealed significant difference in terms of color, sweetness, and sourness, while no significant difference was observed in terms of aroma, mouthfeel, and general acceptability.

scholarly journals FORMULATION OF STIRRED PROBIOTIC FRUIT YOGURT TO BOOST IMMUNITY

2021 ◽  
Vol 9 (Spl-1- GCSGD_2020) ◽  
pp. S169-S175
Author(s):  
Poornima Jeyasekaran ◽  
◽  
M. Deepa ◽  
Keyword(s):  
Sensory Evaluation ◽  
Tamil Nadu ◽  
Ph Value ◽  
Age Groups ◽  
The Body ◽  
Passion Fruit ◽  
Fruit Pulp ◽  
Passiflora Edulis ◽  
Valuable Product ◽  
Hedonic Scale

The food we eat plays a key aspect in determining our overall health and immunity. Improving our immunity during the Covid-19 pandemic is challenging for all age groups. So this study focused on formulating a ready to drink called probiotic fruit yogurt from less utilized passion fruits (Passiflora edulis), as a good option to build resilience in the body against infections and also to help the planters of Thandikudi hills, Tamil Nadu to promote their harvest into a valuable product. Passion fruits were procured and handled in a very hygienic manner. The formulation of stirred fruit yogurts was carried out in three different ratios (10%, 15%, and 20% pulp). These samples were standardized by sensory evaluation (9 points hedonic scale) and physicochemical parameters (pH). Fruit yogurt made from 20% passion fruit pulp scored the highest value in the mean score (8.5±0.17) for sensory evaluation except for texture. The pH value of the passion fruit yogurt was 3.5 found and it was more acidic compared to the plain yogurt value of 3.7 because of the addition of fruit pulp which was balanced by the addition of sugar/stevia. The acceptability of the stirred probiotic fruit yogurt with 20% pulp was mainly because of the flavoring compounds of the yellow passion fruit (P. edulis Sims f. flavicarpa Deg).

scholarly journals PHYSICO-CHEMICAL COMPARISONS OF PASSION FRUIT AND MAYPOP

HortScience ◽  
1990 ◽  
Vol 25 (9) ◽  
pp. 1100a-1100
Author(s):  
Harvey E. Arjona ◽  
Frank B. Matta ◽  
James O. Garner
Keyword(s):  
Exponential Phase ◽  
Passion Fruit ◽  
Soluble Solids ◽  
Passiflora Edulis ◽  
Physico Chemical ◽  
Passiflora Incarnata ◽  
Growth Differences ◽  
Purple Passion Fruit ◽  
Sigmoidal Growth ◽  
Yellow Passion Fruit

Physico-chemical characteristics of purple and yellow passion fruit (Passiflora edulis Sims.) were compared with those of maypop (Passiflora incarnata L.). Fruit diameter of maypop and purple passion fruit followed a typical sigmoidal growth curve. There were no differences in growth rate between the two species during the exponential phase. Growth differences, occurred after the exponential phase (10 and 20 days after anthesis). Fruits of the commercial types were heavier than greenhouse and wild grown maypop. Wild grown maypop produced heavier fruit compared to greenhouse grown maypop. Commercial passion fruit produced heavier rinds and greater pulp weight. Yellow passion fruit had the lowest percentage pulp and the most soluble solids. Greenhouse grown maypop had the lowest soluble solids. No differences in juice pH were found between the two species. Wild maypop fruits had the highest sucrose and greenhouse grown purple passion fruit had the lowest. Yellow and purple passion fruit had higher fructose than maypop. Glucose was significantly different between the two species, but not within species.

scholarly journals QUALIDADE FÍSICO-QUÍMICA DE FRUTOS DE MARACUJAZEIRO EM FUNÇÃO DAS FORMAS DE PROPAGAÇÃO E POTENCIAIS DE ÁGUA NO SOLO

Irriga ◽  
2021 ◽  
Vol 26 (2) ◽  
pp. 273-292
Author(s):  
LUCIO ADERITO DOS ANJOS VEIMROBER JUNIOR ◽  
ALISSON JADAVI PEREIRA DA SILVA ◽  
HANS RAJ GHEYI ◽  
MAIRTON GOMES DA SILVA ◽  
FÁBIO TAYRONE OLIVEIRA DE FREITAS ◽  
...  
Keyword(s):  
Water Potential ◽  
Soil Water Potential ◽  
Titratable Acidity ◽  
Passion Fruit ◽  
Soluble Solids ◽  
Fruit Pulp ◽  
Passiflora Edulis ◽  
Passiflora Edulis Sims ◽  
E Mail

QUALIDADE FÍSICO-QUÍMICA DE FRUTOS DE MARACUJAZEIRO EM FUNÇÃO DAS FORMAS DE PROPAGAÇÃO E POTENCIAIS DE ÁGUA NO SOLO     LÚCIO ADERITO DOS ANJOS VEIMROBER JÚNIOR1; ALISSON JADAVI PEREIRA DA SILVA2; HANS RAJ GHEYI1; MAIRTON GOMES DA SILVA1; FÁBIO TAYRONE OLIVEIRA DE FREITAS1 E MAURÍCIO ANTÔNIO COELHO FILHO3   1 Programa de Pós-Graduação em Engenharia Agrícola, Núcleo de Engenharia de Água e Solo, Universidade Federal do Recôncavo da Bahia, Rua Rui Barbosa, 710 - Campus Universitário, CEP: 44380-000, Cruz das Almas-BA, Brasil. E-mail: [email protected], [email protected], [email protected], [email protected] 2 Instituto Federal de Educação, Ciência e Tecnologia Baiano, Rua Waldemar Mascarenhas, s/n, CEP: 44350-000, Governador Mangabeira-BA, Brasil. E-mail: [email protected] 3 Embrapa Mandioca e Fruticultura, Rua Embrapa, s/n, CEP: 44380-000, Cruz das Almas-BA, Brasil. E-mail: [email protected]     1 RESUMO   No presente estudo foram avaliadas a qualidade físico-química de frutos de maracujazeiro (Passiflora edulis Sims, ‘BRS Gigante Amarelo’) propagado a partir de sementes e estaquia sob diferentes potenciais de água no solo. O experimento foi realizado em casa de vegetação, entre os meses de novembro de 2019 e junho de 2020, na Universidade Federal do Recôncavo da Bahia, Cruz das Almas, BA. O maracujazeiro foi cultivado em lisímetros de drenagem, cada um com área superficial de 1,44 m² e altura de 0,6 m, preenchidos com solo de textura franco-arenosa. Adotou-se o delineamento experimental inteiramente casualizado em esquema fatorial 2 x 4: duas formas de propagação vegetativa (semente e estaquia) e quatro potenciais matriciais de água no solo (-6, -10, -20 e -33 kPa), com quatro repetições. Avaliaram-se as massas frescas do fruto e da polpa, diâmetro e comprimento do fruto, razão comprimento/diâmetro do fruto, rendimento da polpa do fruto, espessura da casca, sólidos solúveis totais, acidez total titulável, razão entre sólidos solúveis totais/acidez total titulável e pH da polpa. As formas de propagação afetaram as principais variáveis da qualidade física dos frutos do maracujazeiro. A qualidade química da polpa dos frutos do maracujazeiro não foi afetada pelos fatores em estudo.   Palavras-chave: Passiflora edulis Sims, manejo da irrigação, reprodução vegetal.     VEIMROBER JÚNIOR, L. A. A.; SILVA, A. J. P.; GHEYI, H. R.; SILVA, M. G.; FREITAS, F. T. O.; COELHO FILHO, M. A. PHYSICAL AND CHEMICAL QUALITY OF PASSION FRUIT UNDER PROPAGATION METHOD AND WATER POTENTIAL IN THE SOIL   2 ABSTRACT In this study, the physicochemical quality of passion fruit (Passiflora edulis Sims, ‘BRS Gigante Amarelo’) propagated from seeds or cuttings and subjected to different soil water potential was evaluated. The experiment was conducted in a greenhouse, between November 2019 and June 2020, at the Federal University of Recôncavo of Bahia, Cruz das Almas, BA. The passion fruit was grown in drainage lysimeters, each one with a surface area of 1.44 m² and 0.6 m high, and filled with sandy loamy soil. The experiment was performed in a completely randomized design in a 2 x 4 factorial scheme: two forms of vegetative propagation (seed or cuttings) and four soil water potential (-6, -10, -20, and -33 kPa), with four replicates. Fruit fresh weight, fresh weight of the fruit pulp, fruit diameter and length, fruit length/diameter ratio, fruit pulp yield, rind thickness, total soluble solids, total titratable acidity, total soluble solids/total titratable acidity ratio and pH of the pulp was evaluated. The forms of propagation affected the main physical quality variables of the fruits of passion fruit. The chemical quality of the passion fruit pulp was not affected by the factors under study.  Keywords: Passiflora edulis Sims, irrigation management, vegetative propagation.

Evaluation of the Antihypertensive Properties of Yellow Passion Fruit Pulp (Passiflora edulis Sims f. flavicarpa Deg.) in Spontaneously Hypertensive Rats

2013 ◽  
Vol 28 (1) ◽  
pp. 28-32 ◽  
Author(s):  
Eliziane Mieko Konta ◽  
Mara Ribeiro Almeida ◽  
Cátia Lira do Amaral ◽  
Joana Darc Castania Darin ◽  
Veridiana V. de Rosso ◽  
...  
Keyword(s):  
Spontaneously Hypertensive Rats ◽  
Passion Fruit ◽  
Fruit Pulp ◽  
Hypertensive Rats ◽  
Passiflora Edulis ◽  
Spontaneously Hypertensive ◽  
Passiflora Edulis Sims ◽  
Antihypertensive Properties ◽  
Yellow Passion Fruit

scholarly journals Physico-chemical changes during fruit growth and developmental stages in yellow type passion fruit (Passiflora edulis f. flavicarpa Degener) accessions

2017 ◽  
Vol 9 (4) ◽  
pp. 2026-2032
Author(s):  
Arkendu Ghosh ◽  
Koyel Dey ◽  
Fatik K. Bauri ◽  
A. N. Dey
Keyword(s):  
Fruit Set ◽  
Developmental Stages ◽  
Colour Change ◽  
Fruit Growth ◽  
Passion Fruit ◽  
Soluble Solids ◽  
Passiflora Edulis ◽  
Physico Chemical ◽  
Yellow Type ◽  
Sigmoid Growth Curve

Physiological and biochemical changes during fruit growth, development and maturity of six yellow type passion fruit (Passiflora edulis f. flavicarpa Degener) accessions were studied at weekly interval after fruit set from 21 days to 91 days after fruit set and after dropping from vine also. Fruit growth of passion fruit followed a single sigmoid growth curve. Fruit length (cm), diameter (cm) and weight (g) increased continuously (25.24%, 33.13% and 75.08% respectively) (from the initial stage till maturity up to 84 days), which slightly declined at ripening stage. Fruits developed acceptable physico-chemical qualities with good colour, when harvested at 84 to 91 days after fruit set (DAF). The study further revealed that the days taken from fruit set to maturity and ripening, colour change, total soluble solids and acidity may be considered as the most reliable maturity indices for taking harvest decision in pas-sion fruit.

scholarly journals Inhibitory activity of fermentation filtrate of red passion fruit pulp (Passiflora edulis sims.) against Escherichia coli extended-spectrum beta-lactamase (ESBL) and methicillin resistant Staphylococcus aureus (MRSA)

2020 ◽  
Vol 26 (1) ◽  
pp. 22-25
Author(s):  
Iif Hanifa Nurrosyidah ◽  
Ni Made Mertaniasih ◽  
Isnaeni Isnaeni
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Methicillin Resistant Staphylococcus Aureus ◽  
Passion Fruit ◽  
Beta Lactamase ◽  
Fruit Pulp ◽  
Passiflora Edulis ◽  
Methicillin Resistant ◽  
Extended Spectrum Beta Lactamase ◽  
Extended Spectrum

This study aims to determine the minimum inhibitory concentration (MIC) and bactericidal concentration (MBC) of the fermentation filtrate (FF) on red passion fruit pulp (Passiflora edulis Sims.) against Escherichia coli Extended Spectrum Beta Lactamase (ESBL) and Methicillin Resistant Staphylococcus aureus (MRSA). The method used was the fermentation of red passion fruit pulp for 24 h using De Man Rogosa Sharpe Broth (MRS-broth) media, and the result showed that the FF of red passion fruit pulp made a dilution series concentration of 50 percent, 25 percent, 12.5 percent, 6.25 percent. Considering this result, the MIC FF of red passion fruit cells against ESBL and MRSA has a 25 percent dilution concentration, while MBC has a 50 percent dilution concentration. This shows that red passion fruit has the potential to be developed as antibacterial material, especially to fight bacteria that are already resistant.

Sign in / Sign up

Export Citation Format

Share Document