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Characterization of pericarp fractions of yellow passion fruit: density, yield of flour, color, pectin content and degree of esterification Ciênc. Tecnol. Aliment.
TALMA,Simone Vilela; REGIS,Suelen Alvarenga; FERREIRA,Patrícia Rodrigues; MELLINGER-SILVA,Caroline; RESENDE,Eder Dutra de.
Abstract The pericarp of passion fruit can be processed to be used as a new ingredient in the food industry, or as source of pectin. Pericarp samples were taken with a 5 mm cylindrical metal probe to measure the apparent density. Pericarp fractions of eighty fruits at three maturation stages were dried and their flours were quantified and evaluated by instrumental color. The pectin was extracted and its degree of esterification (DE) was quantified. The yield of flour of epicarp and mesocarp reached 3.4% and 4.6% (dry basis) at different maturation stages of passion fruit, respectively. The content of pectin was higher in mesocarp flour, also, its DE increased deeply with the fruit maturation. The mesocarp with the lower density can be separated from the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Passiflora edulis; Co-products; Rind processing; Waste; Juice industry.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600683
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