Development of a 'texturized passion fruit' ( Passiflora edulis Sims.) product with Carrageenan and probiotic and prebiotic ingredients.

摘要

Based on scientific evidence of the health benefits provided by fruits and vegetable (F&V), the food industry is very active introducing new products as alternatives for health-conscious consumers. This is quite pertinent in Latin America whose population follows diets high in carbohydrates and saturated fats, with low content of F&V. In this work, passion fruit pulp ( Passiflora edulis Sims.) was used to develop a texturized product employing a natural hydrocolloid, with added probiotics and prebiotics as functional food ingredients. Fresh pulp of Passiflora edulis Sims. cultivated in Venezuela, sweetened with fructose, was texturized with carrageenan (1, 2 or 3% w/v), incorporated with Bifidobacterium lactis Bb12 and inulin or oligofructose. Bifidobacterium lactis Bb12 was activated and grown under anaerobic conditions in Man Rogose Sharpe broth with HCl-cysteine, concentrated by centrifugation and the biomass was aseptically added at three concentrations (0.7, 1 or 2% w/v) to the pulp with the incorporated carrageenan, maintained at 40掳C. The viability of the added bifidobacteria was essential to determine the temperature for the gelling process. The product was packed in capped glass jars and stored at 4掳C. The product was analyzed for soluble solids, color, pH, titratable acidity, water activity; mesophilic aerobic microorganisms, psychrophilic aerobic microorganisms, molds and yeasts, and lactic acid bacteria. Counts of Bifidobaterium sp., as well as sensory and instrumental texture evaluations were conducted in the final product along 18 days of refrigerated storage. A multi-factorial analysis of variance (ANOVA) and correlation analysis was conducted. The final functional texturized passion fruit product was obtained with the following formulation: 50% of fruit pulp adjusted to 39.2掳Brix with fructose, 1% carrageenan, 1% calcium lactate, 2% oligofructose and 1% Bifidobacterium lactis Bb12. The final product was accepted by the sensory panel, was physically, chemically and microbiologically stable during the evaluated period. It maintained a bifidus concentration of 10 8 CFU/g, what confers the characteristics of a probiotic product with potential therapeutic properties. CT III International Symposium on Human Health Effects of Fruits and Vegetables - FAVHEALTH 2009, Avignon, France.