Influence of passion fruit albedo, citric acid, and the pulp/sugar ratio on the quality of banana preserves

Detalhes bibliográficos
Autor(a) principal: Silva, Igor Galvão
Data de Publicação: 2011
Outros Autores: Martins, Glêndara Aparecida de Souza Martins, Borges, Soraia Vilela, Marques, Gerson Reginaldo, Regis, Itamar Souza
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFLA
Texto Completo: http://repositorio.ufla.br/jspui/handle/1/10953
Resumo: The objective of this research was to evaluate the effect of the citric acid concentration, pulp/sugar ratio, and albedo concentration of the passion fruit peel on physical, physiochemical, and sensorial characteristics of the 'Silver' banana preserves. A 23 factorial design and 3 repetitions in the central point were used. The albedo concentration between 0 and 3% had significant influence on the reduction of the reducing sugars and on the decrease in titratable acidity. The increase in the pulp/sugar ratio exerted a negative effect on the pH and positive on the titratable acidity; the acid addition reduced the non-reducing sugar level. The sensorial evaluation and purchase intention indicated that the incorporation of a maximum of 1.5% albedo in formulations containing 50% pulp and 0.5% citric acid resulted in products with good acceptability in comparison with the formulation in which 60% pulp and an absence of acid or albedo is utilized.
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spelling Influence of passion fruit albedo, citric acid, and the pulp/sugar ratio on the quality of banana preservesInfluência do teor de albedo de maracujá, do ácido cítrico e da relação polpa/açúcar sobre a qualidade de doce de bananaFruits - QualityFruits - PreservationFrutas - QualidadeFrutas - ConservaçãoThe objective of this research was to evaluate the effect of the citric acid concentration, pulp/sugar ratio, and albedo concentration of the passion fruit peel on physical, physiochemical, and sensorial characteristics of the 'Silver' banana preserves. A 23 factorial design and 3 repetitions in the central point were used. The albedo concentration between 0 and 3% had significant influence on the reduction of the reducing sugars and on the decrease in titratable acidity. The increase in the pulp/sugar ratio exerted a negative effect on the pH and positive on the titratable acidity; the acid addition reduced the non-reducing sugar level. The sensorial evaluation and purchase intention indicated that the incorporation of a maximum of 1.5% albedo in formulations containing 50% pulp and 0.5% citric acid resulted in products with good acceptability in comparison with the formulation in which 60% pulp and an absence of acid or albedo is utilized.O objetivo desta pesquisa foi avaliar o efeito da concentração de ácido cítrico, a relação polpa/açúcar e a concentração de albedo da casca de maracujá sobre características físicas, físico-químicas e sensoriais dos doces da banana 'Prata'. Utilizou-se um planejamento fatorial 23 com 3 repetições no ponto central. A concentração de albedo entre 0 e 3% teve influência significativa na redução dos açúcares redutores e na diminuição da acidez titulável. O aumento da razão polpa/açúcar exerceu um efeito negativo em relação ao pH e positivo em relação à acidez titulável, a adição de ácido teve influência negativa no teor dos açúcares não redutores. As análises sensoriais e a intenção de compra indicaram que a incorporação de 1,5% de albedo nas formulações contendo 50% de polpa e 0,5% de ácido cítrico tiveram ótima aceitabilidade, quando comparadas com a formulação que continha 60% de polpa e ausência de albedo e ácido cítrico.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2016-03-22T11:37:01Z2016-03-22T11:37:01Z2011-11-29info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfSILVA, I. G. et al. Influence of passion fruit albedo, citric acid, and the pulp/sugar ratio on the quality of banana preserves. Ciência e Tecnologia de Alimentos, Campinas, v. 32, n. 2, p. 267-273, Apr./June 2012.http://repositorio.ufla.br/jspui/handle/1/10953Ciência e Tecnologia de Alimentosreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLASilva, Igor GalvãoMartins, Glêndara Aparecida de Souza MartinsBorges, Soraia VilelaMarques, Gerson ReginaldoRegis, Itamar Souzainfo:eu-repo/semantics/openAccesseng2016-03-22T11:37:34Zoai:localhost:1/10953Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2016-03-22T11:37:34Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false
dc.title.none.fl_str_mv Influence of passion fruit albedo, citric acid, and the pulp/sugar ratio on the quality of banana preserves
Influência do teor de albedo de maracujá, do ácido cítrico e da relação polpa/açúcar sobre a qualidade de doce de banana
title Influence of passion fruit albedo, citric acid, and the pulp/sugar ratio on the quality of banana preserves
spellingShingle Influence of passion fruit albedo, citric acid, and the pulp/sugar ratio on the quality of banana preserves
Silva, Igor Galvão
Fruits - Quality
Fruits - Preservation
Frutas - Qualidade
Frutas - Conservação
title_short Influence of passion fruit albedo, citric acid, and the pulp/sugar ratio on the quality of banana preserves
title_full Influence of passion fruit albedo, citric acid, and the pulp/sugar ratio on the quality of banana preserves
title_fullStr Influence of passion fruit albedo, citric acid, and the pulp/sugar ratio on the quality of banana preserves
title_full_unstemmed Influence of passion fruit albedo, citric acid, and the pulp/sugar ratio on the quality of banana preserves
title_sort Influence of passion fruit albedo, citric acid, and the pulp/sugar ratio on the quality of banana preserves
author Silva, Igor Galvão
author_facet Silva, Igor Galvão
Martins, Glêndara Aparecida de Souza Martins
Borges, Soraia Vilela
Marques, Gerson Reginaldo
Regis, Itamar Souza
author_role author
author2 Martins, Glêndara Aparecida de Souza Martins
Borges, Soraia Vilela
Marques, Gerson Reginaldo
Regis, Itamar Souza
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Silva, Igor Galvão
Martins, Glêndara Aparecida de Souza Martins
Borges, Soraia Vilela
Marques, Gerson Reginaldo
Regis, Itamar Souza
dc.subject.por.fl_str_mv Fruits - Quality
Fruits - Preservation
Frutas - Qualidade
Frutas - Conservação
topic Fruits - Quality
Fruits - Preservation
Frutas - Qualidade
Frutas - Conservação
description The objective of this research was to evaluate the effect of the citric acid concentration, pulp/sugar ratio, and albedo concentration of the passion fruit peel on physical, physiochemical, and sensorial characteristics of the 'Silver' banana preserves. A 23 factorial design and 3 repetitions in the central point were used. The albedo concentration between 0 and 3% had significant influence on the reduction of the reducing sugars and on the decrease in titratable acidity. The increase in the pulp/sugar ratio exerted a negative effect on the pH and positive on the titratable acidity; the acid addition reduced the non-reducing sugar level. The sensorial evaluation and purchase intention indicated that the incorporation of a maximum of 1.5% albedo in formulations containing 50% pulp and 0.5% citric acid resulted in products with good acceptability in comparison with the formulation in which 60% pulp and an absence of acid or albedo is utilized.
publishDate 2011
dc.date.none.fl_str_mv 2011-11-29
2016-03-22T11:37:01Z
2016-03-22T11:37:01Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv SILVA, I. G. et al. Influence of passion fruit albedo, citric acid, and the pulp/sugar ratio on the quality of banana preserves. Ciência e Tecnologia de Alimentos, Campinas, v. 32, n. 2, p. 267-273, Apr./June 2012.
http://repositorio.ufla.br/jspui/handle/1/10953
identifier_str_mv SILVA, I. G. et al. Influence of passion fruit albedo, citric acid, and the pulp/sugar ratio on the quality of banana preserves. Ciência e Tecnologia de Alimentos, Campinas, v. 32, n. 2, p. 267-273, Apr./June 2012.
url http://repositorio.ufla.br/jspui/handle/1/10953
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
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 Ciência e Tecnologia de Alimentos
reponame:Repositório Institucional da UFLA
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Repositório Institucional da UFLA
collection Repositório Institucional da UFLA
repository.name.fl_str_mv Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv nivaldo@ufla.br || repositorio.biblioteca@ufla.br
_version_ 1807835160653070336

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