Food Science and Technology (Campinas) | |
Influence of passion fruit albedo, citric acid, and the pulp/sugar ratio on the quality of banana preserves | |
Igor Galvão Silva1  Glêndara Aparecida De Souza Martins1  Soraia Vilela Borges1  Gerson Reginaldo Marques1  Itamar Souza Regis1  | |
[1] ,Universidade Federal de LavrasPalmas TO ,Brasil | |
关键词: fruits; residues; quality; preservation; frutas; resíduos; qualidade; conservação; | |
DOI : 10.1590/S0101-20612012005000038 | |
来源: SciELO | |
【 摘 要 】
The objective of this research was to evaluate the effect of the citric acid concentration, pulp/sugar ratio, and albedo concentration of the passion fruit peel on physical, physiochemical, and sensorial characteristics of the 'Silver' banana preserves. A 2³ factorial design and 3 repetitions in the central point were used. The albedo concentration between 0 and 3% had significant influence on the reduction of the reducing sugars and on the decrease in titratable acidity. The increase in the pulp/sugar ratio exerted a negative effect on the pH and positive on the titratable acidity; the acid addition reduced the non-reducing sugar level. The sensorial evaluation and purchase intention indicated that the incorporation of a maximum of 1.5% albedo in formulations containing 50% pulp and 0.5% citric acid resulted in products with good acceptability in comparison with the formulation in which 60% pulp and an absence of acid or albedo is utilized.
【 授权许可】
CC BY
All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License
【 预 览 】
Files | Size | Format | View |
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RO202005130081021ZK.pdf | 1766KB | download |