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The objective of this work was to elaborate and characterize extra-type passion fruit jellies with different concentrations of brown flaxseed (1.5, 2.5 and 3.5%). The jellies were analyzed for their physico-chemical characteristics (pH, titratable total acidity, total soluble solids, total sugars, reducing and non-reducing sugars, water content, vitamin C, lipids and ashes) and bioactive compounds (total flavonoids, total anthocyanins and total carotenoids). Passion fruit was shown as an exploitable alternative for its use in the manufacture of passion fruit jellies with flaxseed. It was observed in the jellies that with the increase of the flaxseed concentration there was an increase of the flavonoids and anthocyanins, which represent bioactive compounds important for human health and disease control, thus indicating that the jellies of this study can be considered functional.

Production and characterization of passion fruit jellies with brown flaxseed seeds