Standardization of processing parameters and color of gels aiming to replace citric pectin by mesocarp flour or pectin of passion fruit
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Acta scientiarum. Technology (Online) |
Texto Completo: | http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/64193 |
Resumo: | The processing of passion fruit generates a huge quantity of wastes, reaching 50% in mass of rind. The main use of the rinds is to produce rind flour or to be source of pectin as a gelling agent. This work develops a standard procedure to evaluate jelly products subjected to the same temperature histories and content of soluble solids along the processing time of the gel-based product, using different concentrations of mesocarp flour and pectin. The gels were evaluated by color patterns aiming to verify the applicability of mesocarp flour as substitute of commercial pectin in jelly of fruits. The quantitative analysis of the data for temperature histories and content of soluble solids enabled to confirm the standardization of the parameters used in the production of the gels, which is important to warrant the same processing conditions during the elaboration of the different types of gels. The gels made with passion fruit’s mesocarp flour have less translucent shades and a more yellowish color than the gels produced with commercial citric pectin, however, these small differences may not interfere in the final color of fruit jelly. |
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Standardization of processing parameters and color of gels aiming to replace citric pectin by mesocarp flour or pectin of passion fruitStandardization of processing parameters and color of gels aiming to replace citric pectin by mesocarp flour or pectin of passion fruitPassiflora edulis; rind flour; pectin extraction; gel processing; jelly ingredients.Passiflora edulis; rind flour; pectin extraction; gel processing; jelly ingredients.The processing of passion fruit generates a huge quantity of wastes, reaching 50% in mass of rind. The main use of the rinds is to produce rind flour or to be source of pectin as a gelling agent. This work develops a standard procedure to evaluate jelly products subjected to the same temperature histories and content of soluble solids along the processing time of the gel-based product, using different concentrations of mesocarp flour and pectin. The gels were evaluated by color patterns aiming to verify the applicability of mesocarp flour as substitute of commercial pectin in jelly of fruits. The quantitative analysis of the data for temperature histories and content of soluble solids enabled to confirm the standardization of the parameters used in the production of the gels, which is important to warrant the same processing conditions during the elaboration of the different types of gels. The gels made with passion fruit’s mesocarp flour have less translucent shades and a more yellowish color than the gels produced with commercial citric pectin, however, these small differences may not interfere in the final color of fruit jelly.The processing of passion fruit generates a huge quantity of wastes, reaching 50% in mass of rind. The main use of the rinds is to produce rind flour or to be source of pectin as a gelling agent. This work develops a standard procedure to evaluate jelly products subjected to the same temperature histories and content of soluble solids along the processing time of the gel-based product, using different concentrations of mesocarp flour and pectin. The gels were evaluated by color patterns aiming to verify the applicability of mesocarp flour as substitute of commercial pectin in jelly of fruits. The quantitative analysis of the data for temperature histories and content of soluble solids enabled to confirm the standardization of the parameters used in the production of the gels, which is important to warrant the same processing conditions during the elaboration of the different types of gels. The gels made with passion fruit’s mesocarp flour have less translucent shades and a more yellowish color than the gels produced with commercial citric pectin, however, these small differences may not interfere in the final color of fruit jelly.Universidade Estadual De Maringá2023-09-27info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/6419310.4025/actascitechnol.v45i1.64193Acta Scientiarum. Technology; Vol 45 (2023): Publicação contínua; e64193Acta Scientiarum. Technology; v. 45 (2023): Publicação contínua; e641931806-25631807-8664reponame:Acta scientiarum. Technology (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMenghttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/64193/751375156507Copyright (c) 2023 Acta Scientiarum. Technologyhttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSilva, Juliana Resende Gonçalves Oliveira, Jhone Gleison de Vieira, Ricardo Augusto Mendonça Resende, Eder Dutra de 2023-10-20T12:43:50Zoai:periodicos.uem.br/ojs:article/64193Revistahttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/indexPUBhttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/oai||actatech@uem.br1807-86641806-2563opendoar:2023-10-20T12:43:50Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)false |
dc.title.none.fl_str_mv |
Standardization of processing parameters and color of gels aiming to replace citric pectin by mesocarp flour or pectin of passion fruit Standardization of processing parameters and color of gels aiming to replace citric pectin by mesocarp flour or pectin of passion fruit |
title |
Standardization of processing parameters and color of gels aiming to replace citric pectin by mesocarp flour or pectin of passion fruit |
spellingShingle |
Standardization of processing parameters and color of gels aiming to replace citric pectin by mesocarp flour or pectin of passion fruit Silva, Juliana Resende Gonçalves Passiflora edulis; rind flour; pectin extraction; gel processing; jelly ingredients. Passiflora edulis; rind flour; pectin extraction; gel processing; jelly ingredients. |
title_short |
Standardization of processing parameters and color of gels aiming to replace citric pectin by mesocarp flour or pectin of passion fruit |
title_full |
Standardization of processing parameters and color of gels aiming to replace citric pectin by mesocarp flour or pectin of passion fruit |
title_fullStr |
Standardization of processing parameters and color of gels aiming to replace citric pectin by mesocarp flour or pectin of passion fruit |
title_full_unstemmed |
Standardization of processing parameters and color of gels aiming to replace citric pectin by mesocarp flour or pectin of passion fruit |
title_sort |
Standardization of processing parameters and color of gels aiming to replace citric pectin by mesocarp flour or pectin of passion fruit |
author |
Silva, Juliana Resende Gonçalves |
author_facet |
Silva, Juliana Resende Gonçalves Oliveira, Jhone Gleison de Vieira, Ricardo Augusto Mendonça Resende, Eder Dutra de |
author_role |
author |
author2 |
Oliveira, Jhone Gleison de Vieira, Ricardo Augusto Mendonça Resende, Eder Dutra de |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Silva, Juliana Resende Gonçalves Oliveira, Jhone Gleison de Vieira, Ricardo Augusto Mendonça Resende, Eder Dutra de |
dc.subject.por.fl_str_mv |
Passiflora edulis; rind flour; pectin extraction; gel processing; jelly ingredients. Passiflora edulis; rind flour; pectin extraction; gel processing; jelly ingredients. |
topic |
Passiflora edulis; rind flour; pectin extraction; gel processing; jelly ingredients. Passiflora edulis; rind flour; pectin extraction; gel processing; jelly ingredients. |
description |
The processing of passion fruit generates a huge quantity of wastes, reaching 50% in mass of rind. The main use of the rinds is to produce rind flour or to be source of pectin as a gelling agent. This work develops a standard procedure to evaluate jelly products subjected to the same temperature histories and content of soluble solids along the processing time of the gel-based product, using different concentrations of mesocarp flour and pectin. The gels were evaluated by color patterns aiming to verify the applicability of mesocarp flour as substitute of commercial pectin in jelly of fruits. The quantitative analysis of the data for temperature histories and content of soluble solids enabled to confirm the standardization of the parameters used in the production of the gels, which is important to warrant the same processing conditions during the elaboration of the different types of gels. The gels made with passion fruit’s mesocarp flour have less translucent shades and a more yellowish color than the gels produced with commercial citric pectin, however, these small differences may not interfere in the final color of fruit jelly. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-09-27 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/64193 10.4025/actascitechnol.v45i1.64193 |
url |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/64193 |
identifier_str_mv |
10.4025/actascitechnol.v45i1.64193 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/64193/751375156507 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2023 Acta Scientiarum. Technology http://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2023 Acta Scientiarum. Technology http://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Estadual De Maringá |
publisher.none.fl_str_mv |
Universidade Estadual De Maringá |
dc.source.none.fl_str_mv |
Acta Scientiarum. Technology; Vol 45 (2023): Publicação contínua; e64193 Acta Scientiarum. Technology; v. 45 (2023): Publicação contínua; e64193 1806-2563 1807-8664 reponame:Acta scientiarum. Technology (Online) instname:Universidade Estadual de Maringá (UEM) instacron:UEM |
instname_str |
Universidade Estadual de Maringá (UEM) |
instacron_str |
UEM |
institution |
UEM |
reponame_str |
Acta scientiarum. Technology (Online) |
collection |
Acta scientiarum. Technology (Online) |
repository.name.fl_str_mv |
Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM) |
repository.mail.fl_str_mv |
||actatech@uem.br |
_version_ |
1799315338324606976 |