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Preparation of Passion Fruit Puree by Flash Vacuum‐Expansion
Author(s) -
Brat P.,
Olle D.,
Reynes M.,
Cogat P.O.,
Brillouet J.M.
Publication year - 2001
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2001.tb04599.x
Subject(s) - food science , chemistry , residue (chemistry) , passion fruit , starch , rheology , polysaccharide , viscosity , materials science , organic chemistry , composite material
Purple passion fruit were processed by flash vacuum‐expansion in comparison with a single‐strength juice. A puree was obtained with about 50%/fruit weight yield, which is 2‐fold that obtained for the reference juice. Color and cell‐wall polysaccharides of the products were analyzed, and their rheological properties were investigated. The red‐purple puree was enriched in anthocyanins and alcohol‐insoluble residue. The puree had higher consistency and viscosity, which was related to its alcohol‐insoluble residue and starch contents.