Fortification of set yogurt with passion fruit juice: Effects on fermentation kinetics, physicochemical properties, and functionality

2021 ◽  
Vol 104 (4) ◽  
pp. 4084-4093
Author(s):  
Xin Ning ◽  
Zhihui Luo ◽  
Zhilin Chen ◽  
Chunyao Zhou ◽  
Cuiqing Xie ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Fruit Juice ◽  
Passion Fruit ◽  
Fermentation Kinetics

scholarly journals Physicochemical stability of natural or pre-sweetened frozen passion fruit juice

1999 ◽  
Vol 42 (4) ◽  
Author(s):  
Andrea Mara Righetto ◽  
Adelaide Beleia ◽  
Sandra Helena P. Ferreira
Keyword(s):  
Ascorbic Acid ◽  
Physicochemical Properties ◽  
Storage Time ◽  
Reducing Sugars ◽  
Fruit Juice ◽  
Passion Fruit ◽  
Soluble Solids ◽  
Carotene Content ◽  
Physicochemical Stability ◽  
Β Carotene

Passion fruit juice, pure and sucrose sweetened (1:1, w:v), was frozen and stored for 8 months in freezers. The effect of storage time and sucrose addition on physicochemical properties of the juices was evaluated, in the fresh juice, and then every two months in the stored samples. Concentration of soluble solids, organic acids, total and reducing sugars and ascorbic acid, as well as pH were not affected by storage time. Initially sucrose addition modified the juice color, but not during storage time, while the natural juice became more yellow during storage. β -carotene content decreased as a function of storage time, 51.3 % in the pure juice and 29.7 % in the sweetened juice.

scholarly journals Clarification of passion fruit juice by microfiltration: Analyses of operating parameters, study of membrane fouling and juice quality

2012 ◽  
Vol 111 (2) ◽  
pp. 432-439 ◽  
Author(s):  
Ricardo Cardoso de Oliveira ◽  
Roselene Caleffi Docê ◽  
Sueli Teresa Davantel de Barros
Keyword(s):  
Membrane Fouling ◽  
Fruit Juice ◽  
Passion Fruit ◽  
Operating Parameters ◽  
Juice Quality

scholarly journals Influence of process parameters on the color and texture of passion fruit albedo preserved in syrup

2013 ◽  
Vol 33 (1) ◽  
pp. 116-121
Author(s):  
Luisa Pereira Figueiredo ◽  
Marali Vilela Dias ◽  
Wanderson Alexandre Valente ◽  
Soraia Vilela Borges ◽  
Anirene Galvão Tavares Pereira ◽  
...  
Keyword(s):  
Process Parameters ◽  
Linear Models ◽  
Fruit Juice ◽  
Correlation Coefficients ◽  
Cooking Time ◽  
Passion Fruit ◽  
Influence Of Process Parameters ◽  
Yellow Color

The industrialization of passion fruit in the form of juice produces considerable amounts of residue that could be used as food. The objective of the present study was to determine the effects of the volume of passion fruit juice added to the syrup and the cooking time on the color and texture of passion fruit albedo preserved in syrup. Multi-linear models were well fit to describe the value for a* (for the albedo) the values for b* (for the albedo and syrup), which exhibited high correlation coefficients of 98%, 84%, and 88%, respectively. The volume of passion fruit juice added and the cooking time of the albedos in the syrup, involved in the processing of passion fruit albedo preserves in syrup, significantly affected color analyses. The texture was not affected by the parameters studied. Therefore, the use of larger volumes of passion fruit juice and longer cooking time is recommended for the production of passion fruit albedo preserves in syrup to achieve the characteristic yellow color of the fruit.

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 Stability of volatile profile and sensory properties of passion fruit juice during storage in glass bottles

2011 ◽  
Vol 31 (2) ◽  
pp. 349-354 ◽  
Author(s):  
Vitória Matos de Freitas ◽  
Deborah dos Santos Garruti ◽  
Manoel Alves Souza Neto ◽  
Heliofábia Virgínia de Vasconcelos Facundo ◽  
José Maria Correia
Keyword(s):  
Fruit Juice ◽  
Sensory Properties ◽  
Passion Fruit ◽  
Volatile Profile ◽  
Glass Bottles

scholarly journals Effect of ultrasonication on microbial quality, colour, and ascorbic acid content of passion-fruit juice during storage

2017 ◽  
Vol 46 (4) ◽  
pp. 470-480 ◽  
Author(s):  
V.M. Gómez-López ◽  
M.E. Buitrago ◽  
M.S. Tapia ◽  
A. Martínez-Yépez
Keyword(s):  
Ascorbic Acid ◽  
Acid Content ◽  
Fruit Juice ◽  
Ascorbic Acid Content ◽  
Passion Fruit ◽  
Microbial Quality

scholarly journals Prediction of Physicochemical Properties of Pummelo Juice Concentrates as a Function of Temperature and Concentration

2008 ◽  
Vol 4 (7) ◽  
Author(s):  
Nyuk L Chin ◽  
Suit M Chan ◽  
Yus Aniza Yusof ◽  
Teong Guan Chuah ◽  
Rosnita A Talib
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Physicochemical Properties ◽  
Water Activity ◽  
Fruit Juice ◽  
Multiple Linear Regressions ◽  
Processing Industry ◽  
Juice Processing ◽  
Physical Composition ◽  
Linear Regressions

The properties of pummelo juice were studied by measuring its chemical and physical composition. Pummelo fruit juice was freeze-concentrated to a concentration varying from 10 to 50 °Brix for investigation at temperature ranging from 6 to 75 °C. The fresh pummelo juice compositions in terms of moisture content, ash, fat, protein, fibre, carbohydrates, and vitamin C are comparable to existing literature. The water activity, pH and acidity were predictable linearly by its concentration measured in °Brix. The density of pummelo juice was well-predicted using linear regressions with a single parameter (i.e., concentration), giving R2>0.983 and with a temperature at R2>0.921. The density of pummelo juice showed stronger dependence on its concentration than on the temperature. With multiple linear regressions, the density could be predicted by the equation, with an R2 of 0.9877. As such, these predictions are useful in the juice processing industry as densities variant by concentration and temperature are important during the pasteurization process.

Elaboration of an unfermented dairy beverage from sheep's milk whey / Elaboração de uma bebida láctea não fermentada a partir de soro de leite de ovelha

2021 ◽  
Vol 7 (7) ◽  
pp. 65335-65343
Author(s):  
Creciana Maria Endres ◽  
Crivian Pelisser ◽  
Maristela Schleicher Silveira ◽  
Elisa Sonza ◽  
Josiane Betat Da Silva ◽  
...  
Keyword(s):  
Fruit Juice ◽  
Animal Feed ◽  
Passion Fruit ◽  
Added Value ◽  
Nutritional Properties ◽  
Milk Whey ◽  
Sheep Milk ◽  
Industrial Use ◽  
Positive Results ◽  
Cheese Production

Sheep whey is a by-product of cheese production, rich in compounds with high added value, such as proteins and free amino-acids. Sheep's milk and, consequently, its whey, have higher levels of solids, such as proteins, being nutritionally richer than cow's milk. The objective of this paper is to develop a drink composed of passion fruit juice and sheep milk whey, with the purpose of being a sweet drink with outstanding nutritional properties, in addition to adding value to the by-product of sheep cheese factories, which so far does not have industrial use. The formulation was developed with passion fruit juice and sheep milk whey. The microbiological and physicochemical results of the sample were satisfactory. The formulation pleased the consumer and showed positive results, highlighting the flavor (7.02 and viscosity (7.18). The global assessment, this formulation had an average of 7.46 and buy intention of 3.82. The results obtained in this study may help sheep milk producers as well as dairy industries, as an alternative to use sheep milk whey that is currently utilized for animal feed.

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