Influence of process parameters on the color and texture of passion fruit albedo preserved in syrup
Autor(a) principal: | |
---|---|
Data de Publicação: | 2012 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFLA |
Texto Completo: | http://repositorio.ufla.br/jspui/handle/1/5143 |
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. |
id |
UFLA_212bca4e25526e410f7d2212a515522f |
---|---|
oai_identifier_str |
oai:localhost:1/5143 |
network_acronym_str |
UFLA |
network_name_str |
Repositório Institucional da UFLA |
repository_id_str |
|
spelling |
Influence of process parameters on the color and texture of passion fruit albedo preserved in syrupInfluência de parâmetros do processo sobre a cor e textura de doces de albedo de maracujá em caldaFruitsFruit 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.A industrialização do maracujá como suco gera uma considerável quantidade de resíduos que podem ser aproveitados como alimento. Este trabalho teve como objetivos determinar a influência do volume do suco de maracujá adicionado à calda e tempo de cozimento sobre a cor e a textura de doces de albedo de maracujá em calda. Modelos lineares foram bem ajustados para descrever o valor de a* (para o albedo) e de b* (para o albedo e calda), apresentando altos coeficientes de correlação de 98%, 84% e 88%, respectivamente. O volume de suco adicionado e o tempo de cozimento, envolvidos no processamento dos doces do albedo do maracujá em calda, influenciaram significativamente nas análises de cor. A textura não foi afetada pelos parâmetros estudados. Portanto, o uso de maiores volumes de suco de maracujá e maiores tempos de cozimento é recomendado para a produção de doces em calda do albedo do maracujá com coloração amarela característica da fruta.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2015-03-10T18:31:20Z2015-03-10T18:31:20Z2012-11-06info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfFIGUEIREDO, L. P. et al. Influence of process parameters on the color and texture of passion fruit albedo preserved in syrup. Ciência e Tecnologia de Alimentos, Campinas, v. 33, n. 1, p. 116-121, Jan./Mar. 2013.http://repositorio.ufla.br/jspui/handle/1/5143Ciência e Tecnologia de Alimentosreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAFigueiredo, Luisa PereiraDias, Marali VilelaValente, Wanderson AlexandreBorges, Soraia VilelaPereira, Anirene Galvão TavaresPereira, Patrícia Aparecida PimentaQueiroz, Fabianainfo:eu-repo/semantics/openAccesseng2015-03-10T18:33:00Zoai:localhost:1/5143Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2015-03-10T18:33Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false |
dc.title.none.fl_str_mv |
Influence of process parameters on the color and texture of passion fruit albedo preserved in syrup Influência de parâmetros do processo sobre a cor e textura de doces de albedo de maracujá em calda |
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 |
2012 |
dc.date.none.fl_str_mv |
2012-11-06 2015-03-10T18:31:20Z 2015-03-10T18:31:20Z |
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 |
FIGUEIREDO, L. P. et al. Influence of process parameters on the color and texture of passion fruit albedo preserved in syrup. Ciência e Tecnologia de Alimentos, Campinas, v. 33, n. 1, p. 116-121, Jan./Mar. 2013. http://repositorio.ufla.br/jspui/handle/1/5143 |
identifier_str_mv |
FIGUEIREDO, L. P. et al. Influence of process parameters on the color and texture of passion fruit albedo preserved in syrup. Ciência e Tecnologia de Alimentos, Campinas, v. 33, n. 1, p. 116-121, Jan./Mar. 2013. |
url |
http://repositorio.ufla.br/jspui/handle/1/5143 |
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_ |
1807835177441820672 |