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http://repositorio.ufla.br/jspui/handle/1/5155| Title: | Estudo de variáveis de processamento para produção de doce em massa da casca do maracujá (Passiflora edulis f. flavicarpa) |
| Other Titles: | Study of the processing variables for the passion fruit (Passiflora edulis f. flavicarpa) peel preserve |
| Keywords: | Resíduos Processamento Alimento Residue Food Processing |
| Issue Date: | 8-Jul-2009 |
| Publisher: | Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
| Citation: | DIAS, M. V. et al. Estudo de variáveis de processamento para produção de doce em massa da casca do maracujá (Passiflora edulis f. flavicarpa). Ciência e Tecnologia de Alimentos, Campinas, v. 31, n. 1, p. 65-71, jan./mar. 2011. |
| Abstract: | The use of passion fruit peel as raw material for the preparation of preserves represents a good economic alternative for the use of this residue. The objective of this work was to select the best maceration method for the peel and determine the influence of the variables of juice concentration and soluble solids on the physicochemical, physical, and sensory characteristics of the different formulations. The results indicated that the best formulation was the one obtained using skinless albedo macerated for 24 hours with the addition of 150 mL of passion fruit juice and concentrated to 68oBrix , which presented the yellower color and firmer texture. |
| URI: | http://repositorio.ufla.br/jspui/handle/1/5155 |
| Appears in Collections: | DCA - Artigos publicados em periódicos |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| ARTIGO_Estudo de variáveis de processamento para produção de doce em massa da casca do maracujá (Passiflora edulis.pdf | 670,48 kB | Adobe PDF | View/Open |
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