Food Science and Technology (Campinas)
versión impresa ISSN 0101-2061
FIGUEIREDO, Luisa Pereira et al. Effect of the addition of passion fruit juice and cooking time on the quality of passion fruit albedo preserves. Ciênc. Tecnol. Aliment. [online]. 2009, vol.29, n.4, pp. 840-846. ISSN 0101-2061. http://dx.doi.org/10.1590/S0101-20612009000400022.
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.
Palabras llave : Passiflora edulis f. flavicarpa; fruits; processing; physicochemical analyses; sensory analyses.