Marmalades made with tropical fruit pulp and yellow passion fruit (Passiflora edulis f. flavicarpa) mesocarp: physical-chemical and sensory characteristics

• Autor(a) principal: Baima Silva, Crislane Cristina
• Data de Publicação: 2020
• Outros Autores: Santos Marques, Izaias, Muniz Pereira, Dalva, Dantas Campelo, Daniel, de Carvalho Santana Nobre, Eva Michelly, Muniz Pereira, Cecília Teresa
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Evidência - Ciência e Biotecnologia - Interdisciplinar
• Texto Completo: https://periodicos.unoesc.edu.br/evidencia/article/view/24983
• topic: Novos produtos; Pectina; Polpa de fruta; Resíduos Agroindustriais; New products; Pectin; Fruit pulp; Agro-industrial waste

Fruits are essential for a healthy diet, as they offer a considerable supply of fibers, vitamins and minerals, in addition to other nutrients.. However, preservation methods are necessary to increase its shelf-life, and the preparation of marmalade is a good option. such as peels, seeds and stems.  Passion fruit peels, for example, can be better used, as the mesocarp is rich in pectin, a substance that is used in the manufacture of jam and marmalades. The aim of this study was to prepare passion fruit, acerola and cajá marmalades from the passion fruit mesocarp. Physical-chemical analyzes and chemical composition were carried. Sensory tests were conducted with 120 consumers. The marmalade showed satisfactory physical-chemical characteristics and nutritional composition. As for sensory analysis, the formulation made with acerola pulp obtained better averages for overall impression, as well as in the ideal test, however all formulations obtained scores above the central average for all evaluated attributes. The use of passion fruit mesocarp and tropical fruit pulp it’s viable for formulation of marmalade.