Estudo de variáveis de processamento para produção de doce em massa da casca do maracujá (Passiflora edulis f. flavicarpa)

Dias, Marali Vilela; Figueiredo, Luísa Pereira; Valente, Wanderson Alexandre; Ferrua, Fabiana Queiroz; Pereira, Patrícia Aparecida Pimenta; Pereira, Anirene Galvão Tavares; Borges, Soraia Vilela; Clemente, Paulo Roberto

doi:10.1590/s0101-20612011000100008

Cited by 15 publications

(18 citation statements)

References 13 publications

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“…The albedo and whole peels were divided into two equal parts and only one of them was subjected to the maceration step. Maceration was carried out following the method described by Dias et al (2011), in which the material is immersed in water for 24 h at proportion of 400 g of sample for every 2 L of water at room temperature (25 ± 1 °C). Samples were ground in a food processor (Philips Walita, Mega Master Pro RI 3173) to uniformize the size of fragments and facilitate the subsequent drying.…”

Section: Methodsmentioning

confidence: 99%

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Physico-chemical characteristics of passion fruit flour under removal of flavedo and of maceration

Silva

Gomes

et al. 2019

Rev. bras. eng. agríc. ambient.

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Passion fruit has the peel (albedo and flavedo) as its major component and it can be used in the production of flour as source of nutrients and enrichment of food products. Thus, this study aimed to evaluate the production of flours from passion fruit albedo and whole peel, verifying the influences of flavedo removal and maceration, as well as the variation in drying temperature (70 and 80 °C) on the physical and chemical characteristics of the flours. The flours has a light color with slight trend to red and stronger trend to yellow. Moisture content is within the limits established by the current norms of ANVISA (a maximum of 15%). The flavedo removal contributed to the increase of water, crude fiber, neutral detergent fiber and acid detergent fiber concentrations. However, it reduced moisture, ash, protein, lipids and carbohydrates concentrations. On the other hand, the maceration decreases luminosity, lipids and carbohydrates and increases the chromaticity a* and b* and moisture in the flours. In relation to the increase in temperature, a decrease was observed in the protein concentration and an increase in the concentration of ash and lipids. Based on centesimal composition, the flour should be prepared with whole peel without maceration and dried at 80 °C.

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Section: Methodsmentioning

confidence: 99%

“…The albedo has in its composition a flavonoid substance known as naringin, which according to some authors can cause bitter taste in the products containing it, but can be eliminated by maceration in water. Such physical operation consists in extracting certain water-soluble substances from a product (Dias et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Physico-chemical characteristics of passion fruit flour under removal of flavedo and of maceration

Silva

Gomes

et al. 2019

Rev. bras. eng. agríc. ambient.

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“…Examples of this application can be found in the ethanol, biogas, cosmetic and pharmaceuticals, animal [1,4], and food industries. Some examples of food products that were formulated using fruit byproducts are bread formulation using orange pomace [5]; sweet formulation using passion fruit peel [6]; flour using apple pomace [7]; and cereal bars and biscuits using orange, passion fruit and watermelon residues [8].…”

Section: Introductionmentioning

confidence: 99%

Mathematical modeling of uvaia byproduct drying and evaluation of quality parameters

Ramos

Lessio

Mecê

et al. 2017

Food Sci Biotechnol

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Uvaia () frozen pulp processing generates a solid byproduct that can potentially contain important components of human nutrition. In this study, the drying of uvaia byproduct was studied. Two different drying treatments were tested: drying of wet waste and drying of waste with prior removal of water by centrifugation. Three drying temperatures were used: 40, 60, and 80 °C. Eight models were applied to fit the drying curves: Page, Lewis, Modified Page, Logarithmic, Midilli, Wang and Singh, Henderson and Pabis, and Weibull. Midilli presented an excellent fit to the curves. The effective moisture diffusivity of the uvaia byproduct ranged between 8.52 × 10 and 3.22 × 10 m/s. The activation energy was 25.65 and 24.97 kJ/mol for non-centrifuged and centrifuged assays, respectively. The dried byproducts had a reduction of 3-21% of the total phenolic content against the control. The assay performed at 40 °C with centrifugation presented the lowest total color difference value.

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“…flavicarpa), the variety most cultivated and marketed in Brazil, is used predominantly for the production of juices, with a yield of approximately 30% (Dias et al, 2011). The juice extraction produces peels and seeds as byproducts.…”

Section: Introductionmentioning

confidence: 99%

Biological properties of apple pomace, orange bagasse and passion fruit peel as alternative sources of dietary fibre

Macagnan

Santos

Roberto

et al. 2015

Bioactive Carbohydrates and Dietary Fibre

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Estudo de variáveis de processamento para produção de doce em massa da casca do maracujá (Passiflora edulis f. flavicarpa)

Cited by 15 publications

References 13 publications

Physico-chemical characteristics of passion fruit flour under removal of flavedo and of maceration

Physico-chemical characteristics of passion fruit flour under removal of flavedo and of maceration

Mathematical modeling of uvaia byproduct drying and evaluation of quality parameters

Biological properties of apple pomace, orange bagasse and passion fruit peel as alternative sources of dietary fibre

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