Influence of passion fruit albedo, citric acid, and the pulp/sugar ratio on the quality of banana preserves

Food Science and Technology (Campinas)

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】

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