Please use this identifier to cite or link to this item:
Title: Influence of passion fruit albedo, citric acid, and the pulp/sugar ratio on the quality of banana preserves
Other Titles: Influência do teor de albedo de maracujá, do ácido cítrico e da relação polpa/açúcar sobre a qualidade de doce de banana
Keywords: Fruits - Quality
Fruits - Preservation
Frutas - Qualidade
Frutas - Conservação
Issue Date: 29-Nov-2011
Publisher: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Citation: SILVA, I. G. et al. Influence of passion fruit albedo, citric acid, and the pulp/sugar ratio on the quality of banana preserves. Ciência e Tecnologia de Alimentos, Campinas, v. 32, n. 2, p. 267-273, Apr./June 2012.
Abstract: 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.
Appears in Collections:DCA - Artigos publicados em periódicos

Files in This Item:
File Description SizeFormat 
ARTIGO_Influence of passion fruit albedo.pdf1,45 MBAdobe PDFView/Open

This item is licensed under a Creative Commons License Creative Commons