Potentials and Pitfalls on the Use of Passion Fruit By-Products in Drinkable Yogurt: Physicochemical, Technological, Microbiological, and Sensory Aspects

Potentials and Pitfalls on the Use of Passion Fruit By-Products in Drinkable Yogurt: Physicochemical, Technological, Microbiological, and Sensory Aspects

Peels and seeds are the primary by-products of the passion fruit agroindustry. This study was designed to evaluate the potential of passion fruit peel and seeds flour (PFF) as a source of fiber and minerals to enhance the functional properties of drinkable yogurt. Proximate composition, mineral cont...

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Bibliographic Details
Main Authors: Nataly Maria Viva de Toledo, Adriano Costa de Camargo, Paula Bortolotto Mendes Ramos, David Charles Button, Daniel Granato, Solange Guidolin Canniatti-Brazaca
Format: Article
Language:English
Published: MDPI AG 2018-07-01
Series:Beverages
Subjects:
passion fruit
fibers
mineral content
sensory evaluation
food waste
residues
Online Access:http://www.mdpi.com/2306-5710/4/3/47

Internet

http://www.mdpi.com/2306-5710/4/3/47

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