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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. |
URI: | http://repositorio.ufla.br/jspui/handle/1/41921 |
Appears in Collections: | DCA - Artigos publicados em periódicos |
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File | Description | Size | Format | |
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ARTIGO_Efeito da adição de suco de maracujá e tempo de cozimento sobre a qualidade de doces do albedo de maracujá em calda.pdf | 528,3 kB | Adobe PDF | View/Open |
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