Polyphenols, carotenoids and flavonoids in an antioxidant probiotic yogurt made with tumbo pulp (Passiflora tripartita Kunth)

Polyphenols, carotenoids and flavonoids in an antioxidant probiotic yogurt made with tumbo pulp (Passiflora tripartita Kunth)

Abstract The species Passiflora tripartita Kunth (tumbo) is endemic to South America, whose edible fruits are a rich source of antioxidant metabolites. This study aimed to develop a probiotic yogurt with tumbo fruit pulp, consisting of an adequate antioxidant capacity related to its content in pheno...

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Bibliographic Details
Main Authors: Miguel Angel Inocente-Camones, Gladys Constanza Arias-Arroyo, Saby Marisol Mauricio-Alza, Gloria Tula Bravo-Araujo, Marleny Flor Capcha-Siccha, Emely Cabanillas-Alvitrez
Format: Article
Language:English
Published: Instituto de Tecnologia de Alimentos (ITAL) 2022-06-01
Series:Brazilian Journal of Food Technology
Subjects:
Acceptability
Antioxidant capacity
Lactic acid bacteria
Passiflora tripartita Kunth
Physicochemical quality
Sensory analysis
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100432&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100432&tlng=en

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