DEVELOPMENT, PHYSICOCHEMICAL PARAMETERS AND SENSORY EVALUATION OF MILK-BASED DESSERT MADE WITH DIFFERENT SPECIES OF PASSION FRUIT WITH AND WITHOUT ADDITION OF WHEY

Abstract

This work has the objective of development and characterization of physical-chemical and sensory attributes of milk-based dessert (flan) produced with different species of passion fruit in its entirety (peel, seed and pulp) and these are yellow passion fruit (Passiflora edulis f. flavicarpa Degener) and sweet passion fruit (Passiflora alata Curtis), with and without the passion fruit peel and whey evaluating if these will interfere in the acceptance of the final product. For both species were prepared three formulations, being T1: no addition of passion fruit peel (standard formulation), T2: produced using the passion fruit peel and T3: Peel and incorporating whey. The different treatments were evaluated for physico-chemical and sensory characteristics. The physicochemical results showed that desserts developed with yellow passion fruit showed values of crude fiber and total solids superior than those found in desserts made with sweet passion fruit. In terms of fat content the results ranged from 2 to 2.5% in both treatments, regardless of the species examined. The sensory results were submitted to analysis of variance, and the desserts added with subproducts had similar characteristics to the standard treatment, demonstrating the viability of using the peels and seeds of passion fruit with the incorporation of whey in the development of desserts.