Influence of process parameters on the color and texture of passion fruit albedo preserved in syrup
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 pa...
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2013-03-01
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doaj-6679925e51904e60a08aa5374e4a3ff12020-11-24T23:34:42ZengSociedade Brasileira de Ciência e Tecnologia de AlimentosFood Science and Technology1678-457X2013-03-01331116121S0101-20612013000100017Influence of process parameters on the color and texture of passion fruit albedo preserved in syrupLuisa Pereira Figueiredo0Marali Vilela Dias1Wanderson Alexandre Valente2Soraia Vilela Borges3Anirene Galvão Tavares Pereira4Patrícia Aparecida Pimenta Pereira5Fabiana Queiroz6Universidade Federal de LavrasUniversidade Federal de LavrasUniversidade Federal de LavrasUniversidade Federal de LavrasUniversidade Federal de LavrasUniversidade Federal de LavrasUniversidade Federal de LavrasThe 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.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100017&lng=en&tlng=enfrutasdocesqualidade |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Luisa Pereira Figueiredo Marali Vilela Dias Wanderson Alexandre Valente Soraia Vilela Borges Anirene Galvão Tavares Pereira Patrícia Aparecida Pimenta Pereira Fabiana Queiroz |
spellingShingle |
Luisa Pereira Figueiredo Marali Vilela Dias Wanderson Alexandre Valente Soraia Vilela Borges Anirene Galvão Tavares Pereira Patrícia Aparecida Pimenta Pereira Fabiana Queiroz Influence of process parameters on the color and texture of passion fruit albedo preserved in syrup Food Science and Technology frutas doces qualidade |
author_facet |
Luisa Pereira Figueiredo Marali Vilela Dias Wanderson Alexandre Valente Soraia Vilela Borges Anirene Galvão Tavares Pereira Patrícia Aparecida Pimenta Pereira Fabiana Queiroz |
author_sort |
Luisa Pereira Figueiredo |
title |
Influence of process parameters on the color and texture of passion fruit albedo preserved in syrup |
title_short |
Influence of process parameters on the color and texture of passion fruit albedo preserved in syrup |
title_full |
Influence of process parameters on the color and texture of passion fruit albedo preserved in syrup |
title_fullStr |
Influence of process parameters on the color and texture of passion fruit albedo preserved in syrup |
title_full_unstemmed |
Influence of process parameters on the color and texture of passion fruit albedo preserved in syrup |
title_sort |
influence of process parameters on the color and texture of passion fruit albedo preserved in syrup |
publisher |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
series |
Food Science and Technology |
issn |
1678-457X |
publishDate |
2013-03-01 |
description |
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. |
topic |
frutas doces qualidade |
url |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100017&lng=en&tlng=en |
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