SciELO - Scientific Electronic Library Online

vol.47 número2Hydrothermal treatments in the development of isoflavone aglycones in soybean (Glycine max (L.) Merrill) grainsBiological evaluation of a nutritional supplement prepared with QPM Maize cultivar BR 473 and other traditional food items índice de autoresíndice de materiabúsqueda de artículos
Home Pagelista alfabética de revistas  

Servicios Personalizados




Links relacionados


Brazilian Archives of Biology and Technology

versión impresa ISSN 1516-8913versión On-line ISSN 1678-4324


SANDI, Delcio et al. Hunter color dimensions, sugar content and volatile compounds in pasteurized yellow passion fruit juice (Passiflora edulis var. flavicarpa) during storage. Braz. arch. biol. technol. [online]. 2004, vol.47, n.2, pp.233-245. ISSN 1516-8913.

Changes in Hunter L, a and b values, glucose, fructose and sucrose contents, concentration of four volatile compounds (ethyl butirate, ethyl caproate, hexyl butirate and hexyl caproate) and furfural, were studied in yellow passion fruit juice (Passiflora edulis var. flavicarpa) pasteurized at 75ºC/60s, 80ºC/41s or 85ºC/27s, during storage at room temperature (25±5ºC) and refrigeration (5±1ºC) for 120 days. While the sucrose content decreased, the glucose and fructose contents increased significantly over storage time. The Hunter L and b values behaved similarly, with a tendency to decrease over time, inversely to Hunter a value. Volatile compound concentrations also decreased over time, inversely to the furfural content. Pasteurization at 85ºC/27s resulted minimum changes in the studied passion fruit characteristics, while that at 75ºC/60s was the most harmful. Storage under refrigeration tended to keep the best quality characteristics of the juice.

Palabras clave : Yellow passion fruit juice; passion fruit processing; storage; physical and chemical analysis; volatile compounds.

        · resumen en Portugués     · texto en Inglés     · Inglés ( pdf epdf )


Creative Commons License Todo el contenido de esta revista, excepto dónde está identificado, está bajo una Licencia Creative Commons