Influence of process parameters on the color and texture of passion fruit albedo preserved in syrup

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

Autores

Luisa Pereira FIGUEIREDO

Marali Vilela DIAS

Wanderson Alexandre VALENTE

Soraia Vilela BORGES

Anirene Galvão Tavares PEREIRA

Patrícia Aparecida Pimenta PEREIRA

Fabiana QUEIROZ

Editor

Sociedade Brasileira de Ciência e Tecnologia de Alimentos

Descripción

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.