Potential Use Of The Passion Fruit From Caatinga In Kefir

The cellular viability, gastrointestinal survival, physical-chemical and sensorial parameters during the refrigerated storage of kefir from Caatinga passion fruit (CPK) was studied. Kefir from yellow passion fruit (YPK) was used as a control. At the end of storage (60 days), the viabilities of bacteria and yeasts were about 6 and 10 Log CFU/mL, respectively. With simulated gastrointestinal conditions, bacteria survival was between 100 and 40% for YPK and between 90 and 70% for CPK. The survival of yeasts remained similar to 100% for the YPK and it varied between 100 and 70% for the CPK. Consumer purchase intention was slightly higher for YPK although both had reasonable acceptability. Both types of passion fruit could be used to prepare kefir and microorganisms in the beverages remained viable during storage. The sensorial results might suggest that consumers will accept the product.