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

Abstract

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.

Physicochemical and sensory characterization of jambolan jams

“…The data in Table 3 show that the sum of fructose and glucose concentrations (reducing sugars) were higher than the sucrose concentration in all formulations. This was already expected since the cooking process combined with the acid medium promotes the hydrolysis of sucrose resulting in glucose and fructose, this transformation is called sugar inversion, this process is necessary to avoid crystallization that may occur during storage (Silva et al, 2012).…”

“…Citric acid was incorporated into the jambolan jams at the end of the cooking process to avoid degradation of the pectin due to acidity and high temperature. Eleven formulations of jambolan jams containing different proportions of pulp (40%, 50%, 60%) and sugar (40%, 50%, 60%), passion fruit albedo as a source of natural pectin, as described by Silva et al (2012) (0%, 1.5%, and 3%) and citric acid (0%, 0.5%, and 1%) were used. The cooking process ended when the jambolan jams reached a soluble solids content of °65 Brix.…”

“…Real variables source of pectin according to the methodology described by Silva et al (2012). Each component was used according to the 11 formulations established in design and the cooking was finished when the jams reached around 65-69 °Brix and then hot-filled and stored under cooling (~4℃) until the moment of analysis.…”

Otimização e correlação sensorial de formulações de doces em pasta de Araticum (Annona crassiflora Mart.)

“…Em seguida, foi realizado o enchimento à quente e fechamento da embalagem. Utilizou-se o albedo de maracujá como fonte de pectina [19].…”

Aproveitamento Do Albedo Do Maracujá Na Produção De Alimentos

“…No artigo A7, Silva et al, (2012), avaliaram o efeito da concentração de ácido cítrico, relação polpa/açúcar e a concentração de albedo da casca de maracujá sobre as características físico-químicas e sensoriais de conservas de banana. Os resultados mostraram que a adição de 0 a 3% de albedo de maracujá reduziu o teor de açúcar redutores e a acidez titulável.…”