This study aimed to evaluate the physicochemical parameters, antioxidant activity, color and sensory profile of fermented milk drink with murici and passion fruit bark flour (FCM). Four milk drink formulations were processed: 0% FCM + 5% murici pulp (Treatment 1 - control); 0.5% FCM + 5% murici pulp (Treatment 2); 1.0% FCM + 5% murici pulp (Treatment 3) and 1.5% FCM + 5% murici pulp (Treatment 4). The scanning electron microscopy (SEM) of FCM presented quite irregular particles and the presence of starch of circular shape and fibrous compounds connected to fragmented walls. After the analyses of milk drinks, a slight decrease in the mean pH values and an increase in the antioxidant activity according to the increase in FCM content in milk drinks were observed. The color of milk drinks tended to yellow and red in samples added of FCM due to the presence of carotenoids. In the sensory profile, the highest mean value was for the texture of yogurt without addition of FCM, and the lowest mean value was for taste of yogurt with 1.50% FCM.
Key words: Byrsonima crassifolia (L.) Rich.), Passiflora edulis Sims, functional drinks.
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