Passion fruit by-product was obtained from an industry of fruit pulp located in the city of Jundiai, São Paulo State, Brazil. The peels of passion fruit were dried in oven under air flow at 60 °C until constant weight. The dry peels were reduced to fine

powder in a Bimby processor (model TM 31, Vorwerk®, Wuppertal, Germany). In order to make the mixture of the fiber powder into the reconstituted milk easier, the particle size was standardized to less than 42 μm, measured through sieves (Granutest, São Paulo, Brazil). The passion fruit peel powder (PFPP) was stored in clapped glass bottles selleck inhibitor and kept under refrigeration at 4 °C until use. Skimmed milk Molico® and whole milk Ninho® powders (Nestlé, Araçatuba, Brazil) were both reconstituted to 12 g 100 mL−1 of distilled water and each one was divided into two milk samples. In order to define the highest amount of the passion fruit peel powder that caused the minimum volume of whey separation by the end of fermentation, previous fermentation tests were made with the two types of milk in graduated 50 mL Falcon tubes with addition of the powder varying from 0.5 to 1.0 g 100 mL−1 of milk. As result, 0.7 g

of PFPP in 100 mL of milk was added into the two types of milk. Samples without the PFPP were used as control. All milk bases were heat treated at 85 °C for 15 min under agitation in a water bath and then divided into sterile Schott® flasks (500 mL), cooled in an ice bath, and stored at 4 °C for 24 h. We used ALK inhibitor drugs in this study a freeze-dried starter yoghurt culture (CY340. DSM, Moorebank, NSW, Australia) – composed of Streptococcus thermophilus (St) and Lactobacillus delbrueckii subsp.

bulgaricus (Lb) – and four probiotics, namely two strains of Lactobacillus acidophilus (L10. DSM, and NCFM. Danisco, Madison, WI, USA) and two strains of Bifidobacterium animalis subsp. lactis (Bl04 and HN019. Danisco). The lyophilized cultures were diluted in sterilized milk and divided into aliquots into Eppendorf® flasks and frozen at −20 °C. why Each inoculum was prepared by thawing the cultures and diluting them into 50 mL of sterilized skim or whole milk, according to the milk base to be fermented. Each Schott® flask containing 500 mL of reconstituted milk was inoculated with 1 mL of yoghurt starter co-culture with an average count of 8.2 Log CFU mL−1 of St and 5.4 Log CFU mL−1 of Lb and 1 mL of probiotic culture with counts around 6.4 Log CFU mL−1 (P > 0.05). Eight different PFPP-enriched yoghurts were prepared using the four probiotic strains in the two different milk bases, plus eight controls without passion fruit peel powder.