influence of process parameters on the color and texture of passion fruit albedo preserved in syrup influência de parâmetros do processo sobre a cor e textura de doces de albedo de maracujá em calda

Clicks: 275
ID: 189869
2013
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Abstract
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.
A industrialização do maracujá como suco gera uma considerável quantidade de resíduos que podem ser aproveitados como alimento. Este trabalho teve como objetivos determinar a influência do volume do suco de maracujá adicionado à calda e tempo de cozimento sobre a cor e a textura de doces de albedo de maracujá em calda. Modelos lineares foram bem ajustados para descrever o valor de a* (para o albedo) e de b* (para o albedo e calda), apresentando altos coeficientes de correlação de 98%, 84% e 88%, respectivamente. O volume de suco adicionado e o tempo de cozimento, envolvidos no processamento dos doces do albedo do maracujá em calda, influenciaram significativamente nas análises de cor. A textura não foi afetada pelos parâmetros estudados. Portanto, o uso de maiores volumes de suco de maracujá e maiores tempos de cozimento é recomendado para a produção de doces em calda do albedo do maracujá com coloração amarela característica da fruta.
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figueiredo2013foodinfluence Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors ;Luisa Pereira Figueiredo;Marali Vilela Dias;Wanderson Alexandre Valente;Soraia Vilela Borges;Anirene Galvão Tavares Pereira;Patrícia Aparecida Pimenta Pereira;Fabiana Queiroz
Journal software - practice and experience
Year 2013
DOI
DOI not found
URL
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100017
Keywords
fruits foods and food supplytechnology (general)

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