Influence of process parameters on the color and texture of passion fruit albedo preserved in syrup

Food Science and Technology (Campinas)

Luisa Pereira Figueiredo¹  Marali Vilela Dias¹  Wanderson Alexandre Valente¹  Soraia Vilela Borges¹  Anirene Galvão Tavares Pereira¹  Patrícia Aparecida Pimenta Pereira¹  Fabiana Queiroz¹ 

[1] ,Universidade Federal de Lavras - UFLA Departamento de Ciência dos Alimentos Lavras MG ,Brasil

关键词: fruits;    fruit preserves;    quality;    frutas;    doces;    qualidade;   

DOI  :  10.1590/S0101-20612013005000005

来源: SciELO

【 摘 要 】

The industrialization of passion fruit in the form of juice produces considerable amounts of residue that could be used as food. The objective of the present study was to determine the effects of the volume of passion fruit juice added to the syrup and the cooking time on the color and texture of passion fruit albedo preserved in syrup. Multi-linear models were well fit to describe the value for a* (for the albedo) the values for b* (for the albedo and syrup), which exhibited high correlation coefficients of 98%, 84%, and 88%, respectively. The volume of passion fruit juice added and the cooking time of the albedos in the syrup, involved in the processing of passion fruit albedo preserves in syrup, significantly affected color analyses. The texture was not affected by the parameters studied. Therefore, the use of larger volumes of passion fruit juice and longer cooking time is recommended for the production of passion fruit albedo preserves in syrup to achieve the characteristic yellow color of the fruit.

【 授权许可】

CC BY   
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