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

With the purpose of developing an alternative set yogurt with high consumer acceptability, passion fruit juice, at levels that varied from 0 to 10%, was incorporated into yogurt, and effects on fermentation kinetics, physicochemical properties, functionality were evaluated. The results showed addition juice simultaneously propitious for milk acidification in earlier stages reduced rate later fermentation. phenolic compounds pectin interacted caseins form soluble complexes, enhancing gel strength yogurts by 7.5%. aroma flavor improved as well. However, 10% structure destroyed, quality very degraded. More importantly, increased polyphenol content significantly enhanced antioxidant activity yogurt. This investigation demonstrated feasibility fabricating juice-enriched its superior compared corresponding normal product.