Physicochemical stability of natural or pre-sweetened frozen passion fruit juice
Autor(a) principal: | |
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Data de Publicação: | 1999 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Archives of Biology and Technology |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89131999000400003 |
Resumo: | Passion fruit juice, pure and sucrose sweetened (1:1, w:v), was frozen and stored for 8 months in freezers. The effect of storage time and sucrose addition on physicochemical properties of the juices was evaluated, in the fresh juice, and then every two months in the stored samples. Concentration of soluble solids, organic acids, total and reducing sugars and ascorbic acid, as well as pH were not affected by storage time. Initially sucrose addition modified the juice color, but not during storage time, while the natural juice became more yellow during storage. β -carotene content decreased as a function of storage time, 51.3 % in the pure juice and 29.7 % in the sweetened juice. |
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Brazilian Archives of Biology and Technology |
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Physicochemical stability of natural or pre-sweetened frozen passion fruit juicepassion fruitfrozen storagefruit juicesPassion fruit juice, pure and sucrose sweetened (1:1, w:v), was frozen and stored for 8 months in freezers. The effect of storage time and sucrose addition on physicochemical properties of the juices was evaluated, in the fresh juice, and then every two months in the stored samples. Concentration of soluble solids, organic acids, total and reducing sugars and ascorbic acid, as well as pH were not affected by storage time. Initially sucrose addition modified the juice color, but not during storage time, while the natural juice became more yellow during storage. β -carotene content decreased as a function of storage time, 51.3 % in the pure juice and 29.7 % in the sweetened juice.Instituto de Tecnologia do Paraná - Tecpar1999-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89131999000400003Brazilian Archives of Biology and Technology v.42 n.4 1999reponame:Brazilian Archives of Biology and Technologyinstname:Instituto de Tecnologia do Paraná (Tecpar)instacron:TECPAR10.1590/S1516-89131999000400003info:eu-repo/semantics/openAccessRighetto,Andrea MaraBeleia,AdelaideFerreira,Sandra Helena P.eng2011-03-04T00:00:00Zoai:scielo:S1516-89131999000400003Revistahttps://www.scielo.br/j/babt/https://old.scielo.br/oai/scielo-oai.phpbabt@tecpar.br||babt@tecpar.br1678-43241516-8913opendoar:2011-03-04T00:00Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)false |
dc.title.none.fl_str_mv |
Physicochemical stability of natural or pre-sweetened frozen passion fruit juice |
title |
Physicochemical stability of natural or pre-sweetened frozen passion fruit juice |
spellingShingle |
Physicochemical stability of natural or pre-sweetened frozen passion fruit juice Righetto,Andrea Mara passion fruit frozen storage fruit juices |
title_short |
Physicochemical stability of natural or pre-sweetened frozen passion fruit juice |
title_full |
Physicochemical stability of natural or pre-sweetened frozen passion fruit juice |
title_fullStr |
Physicochemical stability of natural or pre-sweetened frozen passion fruit juice |
title_full_unstemmed |
Physicochemical stability of natural or pre-sweetened frozen passion fruit juice |
title_sort |
Physicochemical stability of natural or pre-sweetened frozen passion fruit juice |
author |
Righetto,Andrea Mara |
author_facet |
Righetto,Andrea Mara Beleia,Adelaide Ferreira,Sandra Helena P. |
author_role |
author |
author2 |
Beleia,Adelaide Ferreira,Sandra Helena P. |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Righetto,Andrea Mara Beleia,Adelaide Ferreira,Sandra Helena P. |
dc.subject.por.fl_str_mv |
passion fruit frozen storage fruit juices |
topic |
passion fruit frozen storage fruit juices |
description |
Passion fruit juice, pure and sucrose sweetened (1:1, w:v), was frozen and stored for 8 months in freezers. The effect of storage time and sucrose addition on physicochemical properties of the juices was evaluated, in the fresh juice, and then every two months in the stored samples. Concentration of soluble solids, organic acids, total and reducing sugars and ascorbic acid, as well as pH were not affected by storage time. Initially sucrose addition modified the juice color, but not during storage time, while the natural juice became more yellow during storage. β -carotene content decreased as a function of storage time, 51.3 % in the pure juice and 29.7 % in the sweetened juice. |
publishDate |
1999 |
dc.date.none.fl_str_mv |
1999-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89131999000400003 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89131999000400003 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S1516-89131999000400003 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Instituto de Tecnologia do Paraná - Tecpar |
publisher.none.fl_str_mv |
Instituto de Tecnologia do Paraná - Tecpar |
dc.source.none.fl_str_mv |
Brazilian Archives of Biology and Technology v.42 n.4 1999 reponame:Brazilian Archives of Biology and Technology instname:Instituto de Tecnologia do Paraná (Tecpar) instacron:TECPAR |
instname_str |
Instituto de Tecnologia do Paraná (Tecpar) |
instacron_str |
TECPAR |
institution |
TECPAR |
reponame_str |
Brazilian Archives of Biology and Technology |
collection |
Brazilian Archives of Biology and Technology |
repository.name.fl_str_mv |
Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar) |
repository.mail.fl_str_mv |
babt@tecpar.br||babt@tecpar.br |
_version_ |
1750318268225159168 |