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Title: Efeito da adição de suco de maracujá e tempo de cozimento sobre a qualidade de doces do albedo de maracujá em calda
Other Titles: Effect of the addition of passion fruit juice and cooking time on the quality of passion fruit albedo preserves
Keywords: Passiflora edulis f. flavicarpa
Frutas - Processamento
Frutas - Análises físico-químicas
Frutas - Análise sensorial
Fruits - Processing
Fruits - Physicochemical analyses
Fruits - Sensory analyses
Issue Date: 2009
Publisher: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Citation: FIGUEIREDO, L. P. et al. Efeito da adição de suco de maracujá e tempo de cozimento sobre a qualidade de doces do albedo de maracujá em calda. Ciência e Tecnologia de Alimentos, Campinas, v. 29, n. 4, p. 840-846, out./dez. 2009.
Abstract: Brazil produces tons of yellow passion fruit skin and seed residues that could be used for human consumption. The objective of this work was to determine the effects of the process parameters (volume of passion fruit juice used and cooking time of the albedos), on the physicochemical properties (pH, soluble solids, titratable acidity and total sugars) of compote prepared with passion fruit skin, and the sensory acceptance by consumers aiming to use the residues produced by food industries. A complete 22 factorial design was used to evaluate the parameters and responses. The sensory acceptance of the preserves was evaluated using a 9-point hedonic scale and buying intention using a 5-point scale. Lower pH values were obtained using larger volumes of juice and longer cooking times, both for the albedo and the preserves. For the albedo, higher values for soluble solids were found with longer cooking times and smaller volumes of juice. The overall results indicated a cooking time longer than 10 minutes and a larger volume of passion fruit juice as the most adequate processing conditions.
Appears in Collections:DCA - Artigos publicados em periódicos

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