Yield of albedo flour and pectin content in the rind of yellow passion fruit

Food Science and Technology (Campinas)

Eliana Monteiro Soares De Oliveira¹  Eder Dutra De Resende¹ 

[1] ,Universidade Estadual do Norte Fluminense Darcy Ribeiro Centro de Ciências e Tecnologias Agropecuárias Laboratório de Tecnologia de Alimentos

关键词: Passiflora edulis;    waste yield;    fruit size;    fruit shape;    maturation stages;    Passiflora edulis;    rendimento de resíduos;    tamanho do fruto;    formato do fruto;    estádios de maturação;   

DOI  :  10.1590/S0101-20612012005000067

来源: SciELO

【 摘 要 】

In this study, it was evaluated the influence of different shapes, sizes, and maturation stages on the yield of albedo flour and pectin content of yellow passion fruit rinds. Random samples of 40 fruits were used, and the data were compared using significance intervals at 5%. Weight, skin color, fruit size and shape, pulp yield, mesocarp thickness, amount of epicarp and mesocarp, moisture content, and pectin yield were determined. The maturation stages were defined according to measurements of the yellow color of the skin. The shape and size patterns were defined according to the length/width ratio (equatorial diameter) of fruits. It was found that the epicarp thickness was not correlated to fruit shape and size, but it was thicker in ripe fruits. The mesocarp was thiner in small ripe fruits, but it did not change with fruit shape. Pulp yield was higher in ripe fruits, and it was not influenced by shape and size of fruits. It was concluded that the content of albedo flour can account for 3.9% of the weight of processed fruits, whereas the amount of pectin powder can account for up to 0.9% of the fruit weight.

【 授权许可】

CC BY   
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