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| Figueiredo,Luisa Pereira; Dias,Marali Vilela; Valente,Wanderson Alexandre; Borges,Soraia Vilela; Pereira,Anirene Galvão Tavares; Pereira,Patrícia Aparecida Pimenta; Queiroz,Fabiana. |
| 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... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fruits; Fruit preserves; Quality. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100017 |
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