Acceptability of tropical fruit pulps enriched with vegetal/microbial protein sources: viscosity, importance of nutritional information and changes on sensory analysis for different age groups

• Published in: Journal of food science and technology 2019-08, Vol.56 (8), p.3810-3822
• Main Authors: Silva, Carlos Eduardo de Farias, Abud, Ana Karla de Souza, Silva, Izabelle Caroline Caetano da, Andrade, Nayana Pereira, Cerqueira, Raphaella Barbosa de Oliveira, Andrade, Francine Pimentel de, Carvalho, Frede de Oliveira, Almeida, Renata Maria Rosas Garcia, Souza, José Edmundo Accioly de
• Format: Article
• Language: English
• Subjects: Age groups; Aroma; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Citrus fruits; Cognitive ability; Color; Dietary supplements; Flavor; Food Science; Formulations; Fruits; Functional foods & nutraceuticals; Geriatrics; Guava; Mandarins; Microorganisms; Nutrition; Older people; Original; Original Article; Passion fruit; Pollen; Protein sources; Proteins; Psidium guajava; Pulp; Sensory evaluation; Viscosity; Yeast; Yeasts
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-019-03852-0

The combination of products traditionally consumed with other components with the alleged classification of functional food has become a continuous reality, if not a necessity. This article investigated the supplementation of tropical fruit pulps (acerola— Malpighia emarginata , guava— Psidium guajava , passion fruit— Passiflora edulis and mandarin— Citrus reticulata ), with 5–10% (m/V) on vegetal/microbial protein sources (soy protein, beer yeast and bee pollen). Viscosity and colour analysis were carried out and differences between fruit pulp with no addition and those supplemented were verified, with a specific importance to soy protein, which increased 5–10 times pulps viscosity, while the remaining supplemented formulations, 1.5–3 times. Between the sensory factors (colour, flavour, aroma and appearance), flavour significantly influenced the acceptance of the product ( p