Abstract:The present work aims to evaluate the influence of ultrasound time and temperature on anthocyanin levels and instrumental color measurements of jambolan pulp. The pulp of the jambolão was submitted to an ultrasonic process for 10 and 15 min at 25, 40 and 50 °C at a frequency of 40 kHz, then the fresh pulp and the heat treated pulp were analyzed the following parameters: anthocyanin content and color instrumental (L*, a* and b*). The levels of anthocyanins can be related to the color parameters a* and b*, where… Show more
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