Food Science and Technology (Campinas)
Print version ISSN 0101-2061
SILVA, Igor Galvão et al. Influence of passion fruit albedo, citric acid, and the pulp/sugar ratio on the quality of banana preserves. Ciênc. Tecnol. Aliment. [online]. 2012, vol.32, n.2, pp. 267-273. Epub Apr 12, 2012. ISSN 0101-2061. http://dx.doi.org/10.1590/S0101-20612012005000038.
The objective of this research was to evaluate the effect of the citric acid concentration, pulp/sugar ratio, and albedo concentration of the passion fruit peel on physical, physiochemical, and sensorial characteristics of the 'Silver' banana preserves. A 23 factorial design and 3 repetitions in the central point were used. The albedo concentration between 0 and 3% had significant influence on the reduction of the reducing sugars and on the decrease in titratable acidity. The increase in the pulp/sugar ratio exerted a negative effect on the pH and positive on the titratable acidity; the acid addition reduced the non-reducing sugar level. The sensorial evaluation and purchase intention indicated that the incorporation of a maximum of 1.5% albedo in formulations containing 50% pulp and 0.5% citric acid resulted in products with good acceptability in comparison with the formulation in which 60% pulp and an absence of acid or albedo is utilized.
Keywords : fruits; residues; quality; preservation.