Influence of process parameters on the color and texture of passion fruit albedo preserved in syrup

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

doi:10.1590/s0101-20612013005000005

Cited by 3 publications

(3 citation statements)

References 19 publications

(17 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Table 4, the results of the sensory analysis showed that there were differences in all experiments (P<0.05) [24], [25], [26]. Based on the color, odor, taste, body, clarify and overall acceptability values.…”

Section: Sensory Evaluationmentioning

confidence: 99%

Different Ratios of Riceberry Residues and Water on Health Drink Beverage Formulation

Wirivutthikorn¹

2020

GEOMATE

View full text Add to dashboard Cite

The food industry has a lot of wastes from production processes, that are beneficial to the possible when used of by-product to reduce environmental pollution. There were research reports related to the production of various type of cereal drinks by using cereals as raw materials. The objective of this research was to study the optimum ratios of riceberry residues, agar and water on health drink production. There were four experiments: Experiment 1: (control formula) blended riceberry and water 30:70, Experiment 2: blended riceberry and water 15:85, Experiment 3: blended riceberry and water 20:80 and Experiment 4: blended riceberry and water 25:75 were obtained. The results from physical measurement (L*, a and b*) were significantly different (P<0.05). The study chemical of measurements, i.e. pH, percentage of acidity and total soluble solid were performed. The results showed that Experiment 2 had the lowest pH and gave the highest percentage of acidity values of 5.96 and 0.28, respectively. The microbiological properties revealed that amount of microorganism in each treatment was not found. The sensory evaluation used a 9point hedonic scale. The results indicated that Experiment 3 had the highest scores of overall liking. Based on the obtained data, the formulation of beverages produced from residues, there is a high possibility of using the residues from production process. It can be developed health drink to be accepted by consumer, which has increased steadily and reduced the amount of food wastes that must be disposed of pollution that is toxic to the environment.

show abstract

Section: Sensory Evaluationmentioning

confidence: 99%

Different Ratios of Riceberry Residues and Water on Health Drink Beverage Formulation

Wirivutthikorn¹

2020

GEOMATE

View full text Add to dashboard Cite

show abstract

“…The experiment with the highest liking scores was Experiment 1. For one possible reason was the ratios of okra juice and pandan leaf juice were not significantly different, resulting in the consumer's acceptability for color, odor, taste and clarity [25], [26]. The other reason, maybe the amount of vitamin C that was added to each experiment may be too little, therefore almost panelists could not so clearly distinguished in each experiment.…”

Section: Sensory Evaluationmentioning

confidence: 99%

Appropriate Ratios of Okra Juice and Pandan Leaf Juice on Sport Drink Processing

Wirivutthikorn¹

2020

GEOMATE

View full text Add to dashboard Cite

The major advantages of Thai herbal plants are good bioactive ingredients and antioxidants that are beneficial to the body are possible when used to produce as a sports drink. There are possibilities to produce sports drinks by using Thai herb as raw materials. The objective of this research was to study the optimum ratios of okra juice and pandan leaf juice with vitamin C supplementation of mixed juice. Four ratios of okra juice and pandan leaf juice were performed into 4 experiments. Experiment 1: (control formula) okra juice 100 ratios, Experiment 2: blended okra juice and pandan leaf 70:30 ratio, Experiment 3: blended okra juice and pandan leaf 60:40 ratio and Experiment 4: blended okra juice and pandan leaf 50:50 ratio were obtained. The results from physical measurement (L,-a*,b* and percent of transmittance) were significantly different (P<0.05). The study chemical of measurements, i.e. pH, percentage of acidity and total soluble solids were performed. The results showed that Experiment 4 had the lowest pH and gave the highest percentage of acidity values of 3.15 and 0.28, respectively. The microbiological properties revealed that the number of microorganisms in each treatment was not found. The sensory evaluation on overall acceptability by using 9-point hedonic scale revealed that panelists accepted with the highest scores of 7.13 on okra juice )control). From the information obtained, the formulation of sports drink produced from Thai herbs can be developed to be accepted by consumers, which has increased steadily and expanded in the large future level in the beverage industry.

show abstract

“…No artigo A6, Figueiredo et al, (2013), avaliaram os efeitos dos parâmetros do processo (volume de suco de maracujá adicionado e tempo de cocção do albedo no…”

Section: Q2: Como O Albedo Foi Utilizado?unclassified

Aproveitamento Do Albedo Do Maracujá Na Produção De Alimentos

de¹,

Sousa²,

Moura³

et al. 2020

Ciência, Tecnologia E Inovação: Do Campo À Mesa

View full text Add to dashboard Cite

A industrialização do maracujá, em geral, aproveita apenas o suco, sendo eliminado cascas e sementes, gerando grande quantidade de resíduos, dessa forma o aproveitamento tecnológico desses subprodutos é uma saída para evitar desperdícios e melhorar o meio ambiente. O albedo é o tecido branco, esponjoso e celulósico, considerado principal componente da casca do maracujá, por ser rico em fibras, diversos estudos vêm sendo desenvolvidos, a fim de aproveitar suas características funcionais em alimentos, e contribuir para a saúde do consumidor. Este trabalho tem como objetivo revisar na literatura as formas de aproveitamento do albedo do maracujá na produção de alimentos, identificando assim a sua influência sobre as características físico-química e sensoriais. Para isso foi realizada uma análise sistemática em bases de dados eletrônicas utilizando os termos “passion fruit albedo” e “foods” ou “food. Os resultados mostraram diversas formas de aproveitamento e aplicação do albedo do maracujá em alimentos como doce em massa e em calda, conservas de bananas, bolos, biscoitos, barra de cereal, e em produtos cárneos como o hamburguer, atuando também de maneira positiva sobre todas as características dos produtos.

show abstract

Influence of process parameters on the color and texture of passion fruit albedo preserved in syrup

Cited by 3 publications

References 19 publications

Different Ratios of Riceberry Residues and Water on Health Drink Beverage Formulation

Different Ratios of Riceberry Residues and Water on Health Drink Beverage Formulation

Appropriate Ratios of Okra Juice and Pandan Leaf Juice on Sport Drink Processing

Aproveitamento Do Albedo Do Maracujá Na Produção De Alimentos

Contact Info

Product

Resources

About