Influence of process parameters on the color and texture of passion fruit albedo preserved in syrup
Autor(a) principal: | |
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Data de Publicação: | 2013 |
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=S0101-20612013000100017 |
Resumo: | 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 affected by the parameters studied. Therefore, the use of larger volumes of passion fruit juice and longer cooking time is recommended for the production of passion fruit albedo preserves in syrup to achieve the characteristic yellow color of the fruit. |
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Food Science and Technology (Campinas) |
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Influence of process parameters on the color and texture of passion fruit albedo preserved in syrupfruitsfruit preservesqualityThe 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 affected by the parameters studied. Therefore, the use of larger volumes of passion fruit juice and longer cooking time is recommended for the production of passion fruit albedo preserves in syrup to achieve the characteristic yellow color of the fruit.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2013-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100017Food Science and Technology v.33 n.1 2013reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612013005000005info:eu-repo/semantics/openAccessFigueiredo,Luisa PereiraDias,Marali VilelaValente,Wanderson AlexandreBorges,Soraia VilelaPereira,Anirene Galvão TavaresPereira,Patrícia Aparecida PimentaQueiroz,Fabianaeng2013-04-09T00:00:00Zoai:scielo:S0101-20612013000100017Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2013-04-09T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Influence of process parameters on the color and texture of passion fruit albedo preserved in syrup |
title |
Influence of process parameters on the color and texture of passion fruit albedo preserved in syrup |
spellingShingle |
Influence of process parameters on the color and texture of passion fruit albedo preserved in syrup Figueiredo,Luisa Pereira fruits fruit preserves quality |
title_short |
Influence of process parameters on the color and texture of passion fruit albedo preserved in syrup |
title_full |
Influence of process parameters on the color and texture of passion fruit albedo preserved in syrup |
title_fullStr |
Influence of process parameters on the color and texture of passion fruit albedo preserved in syrup |
title_full_unstemmed |
Influence of process parameters on the color and texture of passion fruit albedo preserved in syrup |
title_sort |
Influence of process parameters on the color and texture of passion fruit albedo preserved in syrup |
author |
Figueiredo,Luisa Pereira |
author_facet |
Figueiredo,Luisa Pereira Dias,Marali Vilela Valente,Wanderson Alexandre Borges,Soraia Vilela Pereira,Anirene Galvão Tavares Pereira,Patrícia Aparecida Pimenta Queiroz,Fabiana |
author_role |
author |
author2 |
Dias,Marali Vilela Valente,Wanderson Alexandre Borges,Soraia Vilela Pereira,Anirene Galvão Tavares Pereira,Patrícia Aparecida Pimenta Queiroz,Fabiana |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Figueiredo,Luisa Pereira Dias,Marali Vilela Valente,Wanderson Alexandre Borges,Soraia Vilela Pereira,Anirene Galvão Tavares Pereira,Patrícia Aparecida Pimenta Queiroz,Fabiana |
dc.subject.por.fl_str_mv |
fruits fruit preserves quality |
topic |
fruits fruit preserves quality |
description |
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 affected by the parameters studied. Therefore, the use of larger volumes of passion fruit juice and longer cooking time is recommended for the production of passion fruit albedo preserves in syrup to achieve the characteristic yellow color of the fruit. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-03-01 |
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=S0101-20612013000100017 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100017 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S0101-20612013005000005 |
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.33 n.1 2013 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_ |
1752126318254751744 |