Characterization of pericarp fractions of yellow passion fruit: density, yield of flour, color, pectin content and degree of esterification
Abstract The pericarp of passion fruit can be processed to be used as a new ingredient in the food industry, or as source of pectin. Pericarp samples were taken with a 5 mm cylindrical metal probe to measure the apparent density. Pericarp fractions of eighty fruits at three maturation stages were dr...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
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| Series: | Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005011107&lng=en&tlng=en |