Yield of albedo flour and pectin content in the rind of yellow passion fruit
Autor(a) principal: | |
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Data de Publicação: | 2012 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300011 |
Resumo: | In this study, it was evaluated the influence of different shapes, sizes, and maturation stages on the yield of albedo flour and pectin content of yellow passion fruit rinds. Random samples of 40 fruits were used, and the data were compared using significance intervals at 5%. Weight, skin color, fruit size and shape, pulp yield, mesocarp thickness, amount of epicarp and mesocarp, moisture content, and pectin yield were determined. The maturation stages were defined according to measurements of the yellow color of the skin. The shape and size patterns were defined according to the length/width ratio (equatorial diameter) of fruits. It was found that the epicarp thickness was not correlated to fruit shape and size, but it was thicker in ripe fruits. The mesocarp was thiner in small ripe fruits, but it did not change with fruit shape. Pulp yield was higher in ripe fruits, and it was not influenced by shape and size of fruits. It was concluded that the content of albedo flour can account for 3.9% of the weight of processed fruits, whereas the amount of pectin powder can account for up to 0.9% of the fruit weight. |
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Yield of albedo flour and pectin content in the rind of yellow passion fruitPassiflora eduliswaste yieldfruit sizefruit shapematuration stagesIn this study, it was evaluated the influence of different shapes, sizes, and maturation stages on the yield of albedo flour and pectin content of yellow passion fruit rinds. Random samples of 40 fruits were used, and the data were compared using significance intervals at 5%. Weight, skin color, fruit size and shape, pulp yield, mesocarp thickness, amount of epicarp and mesocarp, moisture content, and pectin yield were determined. The maturation stages were defined according to measurements of the yellow color of the skin. The shape and size patterns were defined according to the length/width ratio (equatorial diameter) of fruits. It was found that the epicarp thickness was not correlated to fruit shape and size, but it was thicker in ripe fruits. The mesocarp was thiner in small ripe fruits, but it did not change with fruit shape. Pulp yield was higher in ripe fruits, and it was not influenced by shape and size of fruits. It was concluded that the content of albedo flour can account for 3.9% of the weight of processed fruits, whereas the amount of pectin powder can account for up to 0.9% of the fruit weight.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2012-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300011Food Science and Technology v.32 n.3 2012reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612012005000067info:eu-repo/semantics/openAccessOliveira,Eliana Monteiro Soares deResende,Eder Dutra deeng2012-10-11T00:00:00Zoai:scielo:S0101-20612012000300011Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2012-10-11T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Yield of albedo flour and pectin content in the rind of yellow passion fruit |
title |
Yield of albedo flour and pectin content in the rind of yellow passion fruit |
spellingShingle |
Yield of albedo flour and pectin content in the rind of yellow passion fruit Oliveira,Eliana Monteiro Soares de Passiflora edulis waste yield fruit size fruit shape maturation stages |
title_short |
Yield of albedo flour and pectin content in the rind of yellow passion fruit |
title_full |
Yield of albedo flour and pectin content in the rind of yellow passion fruit |
title_fullStr |
Yield of albedo flour and pectin content in the rind of yellow passion fruit |
title_full_unstemmed |
Yield of albedo flour and pectin content in the rind of yellow passion fruit |
title_sort |
Yield of albedo flour and pectin content in the rind of yellow passion fruit |
author |
Oliveira,Eliana Monteiro Soares de |
author_facet |
Oliveira,Eliana Monteiro Soares de Resende,Eder Dutra de |
author_role |
author |
author2 |
Resende,Eder Dutra de |
author2_role |
author |
dc.contributor.author.fl_str_mv |
Oliveira,Eliana Monteiro Soares de Resende,Eder Dutra de |
dc.subject.por.fl_str_mv |
Passiflora edulis waste yield fruit size fruit shape maturation stages |
topic |
Passiflora edulis waste yield fruit size fruit shape maturation stages |
description |
In this study, it was evaluated the influence of different shapes, sizes, and maturation stages on the yield of albedo flour and pectin content of yellow passion fruit rinds. Random samples of 40 fruits were used, and the data were compared using significance intervals at 5%. Weight, skin color, fruit size and shape, pulp yield, mesocarp thickness, amount of epicarp and mesocarp, moisture content, and pectin yield were determined. The maturation stages were defined according to measurements of the yellow color of the skin. The shape and size patterns were defined according to the length/width ratio (equatorial diameter) of fruits. It was found that the epicarp thickness was not correlated to fruit shape and size, but it was thicker in ripe fruits. The mesocarp was thiner in small ripe fruits, but it did not change with fruit shape. Pulp yield was higher in ripe fruits, and it was not influenced by shape and size of fruits. It was concluded that the content of albedo flour can account for 3.9% of the weight of processed fruits, whereas the amount of pectin powder can account for up to 0.9% of the fruit weight. |
publishDate |
2012 |
dc.date.none.fl_str_mv |
2012-09-01 |
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=S0101-20612012000300011 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300011 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S0101-20612012005000067 |
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 |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.32 n.3 2012 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126317409599488 |