Passion fruit

Carvalho, C.M.; Silveira, A.T.L.; Figueira, A.R.

doi:10.1016/b978-0-323-90899-3.00067-7

Cited by 1 publication

(2 citation statements)

References 73 publications

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“…Similar results were found by Raissa et al [36] who obtained 7.25 to 7.67 respectively, in their study on the preparation and physico-chemical and sensory characterization of jam formulated from the yellow passion fruit albedo. Osmarlido et al [34] in their study of passion fruit jam obtained average values of 7.67 to 7.77 respectively, a similar result to that found in the present study.…”

Section: Texturesupporting

confidence: 91%

“…Result allied (5.92) to those obtained in this study were reported by Prado et al [32] who in their study about preparation and sensory analysis of paprika jam, obtained an average acceptance value of 5.74 for the appearance attribute, by Costa et al [33] in their study on the preparation and physicochemical and sensory characterization of jam formulated from the yellow passion fruit albedo, found a score of 6.82. High values were found by Osmarlido et al [34] who reported 7.77 to 7.27 respectively, when studying passion fruit jam.…”

Section: Appearancementioning

confidence: 84%

See 1 more Smart Citation

Production and Characterization of Tomato (Lycopersicon esculentum) Jam

Machalela,

Júnior,

Vatiro

et al. 2023

AFSJ

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Aim: This study was carried out with the aim of developing and characterizing jam based on tomato fruit. Methodology: Four (04) formulations such as (A), 50% pulp, 50% sugar; (B), 59% pulp, 40% sugar, 0.5% citric acid and 0.5% pectin; (C), 69% pulp, 30% sugar, 0.5% citric acid, and 0.5% pectin; (D), 79% pulp, 20% sugar, 0.5% citric acid, and 0.5% pectin, were made and characterized in terms of pH by potentiometer, moisture by desiccation at 105o C, total soluble solids content (°Brix) by refractometry, titratable acidity by titration with 0.1N (NaOH), and sensory analysis by effective methods. The data was evaluated using Rstudio 4.2.1 software. Results: The results showed pH ranging from 4.84 to 5.09, soluble solids content from 39.79 to 66.42 ºBrix, titratable acidity in the range of 0.52 to 1.07%, and moisture content between 10.75 and 41.86%. The acceptance test showed that formulation A had the highest score of around 75%. Conclusion: Tomatoes proved to be an excellent and viable raw material for jam production.

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Section: Texturesupporting

confidence: 91%

Section: Appearancementioning

confidence: 84%