Aproveitamento do albedo do maracujá na elaboração de doce em massa e alterações com o armazenamento

Abstract

The processing of passion fruit pulp provides a large amount of albedo, which is rich in nutrients and pectic substances and can be used for the production of sweets. The objective of this study was to evaluate the changes in the physico-chemical, microbiological and sensory properties of 2 formulations of marmalades (with sucrose and sucrose and glucose syrup), 3 packages (varnished cellophane, opaque polypropylene and transparent polypropylene), during storage at 27°C for 90 days. There was a reduction in water activity and concomitant increase in soluble solids, especially for polypropylene packaging and formulations containing glucose syrup. The pH remained constant for both formulations from day 15, and acidity showed higher for formulations with glucose syrup, being this last property less infl uenced by the package. The sweets were microbiologically stable during storage and the marmalade without glucose syrup was the most accepted sensorially.