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The objective of this work was to characterize and analyze the microbiological quality of alcoholic yellow passion fruit jelly with molasses using the passion fruit albedo as a source of pectin. Then, they were cut, peeled, and pulped manually with the aid of tools to obtain the albedo and the pulp. The jelly formulations were made with a mixture of ground albedo, cachaça, and passion fruit pulp, varying only in the concentrations of molasses and sugar. The formulations were divided into F1, F2, F3, and F4. physicochemical evaluation of the albedo and the passion fruit pulp was performed. The jelly formulations were characterized in terms of physicochemical and microbiological parameters. All formulations complied with the Brazilian legislation on physicochemical and microbiological characteristics. The F4 sample with a concentration of 50 mL of molasses and 300 g of sugar stood out due to the following physicochemical characteristics: the content of soluble solids, reducing sugars, and color. While F2 stood out due to a decrease in total sugar levels. These results highlight the feasibility of using passion fruit albedo as a source of pectin (gelling agent), and molasses as a sweetening ingredient, with sensory characteristics similar to commercial jellies, and with nutritional improvement.

journal of culinary science and technology

Physicochemical and Microbiological Analysis of Passion Fruit and Cachaça Jelly Added from Albedo as a Source of Pectin, and Molasses as a Source of Sugar