以中果皮粉或百香果果胶代替柠檬酸果胶为目标的凝胶的工艺参数和颜色标准化

IF 0.6 4区 综合性期刊 Q3 MULTIDISCIPLINARY SCIENCES Acta Scientiarum-technology Pub Date : 2023-09-27 DOI:10.4025/actascitechnol.v45i1.64193
Juliana Resende Gonçalves Silva, Jhone Gleison de Oliveira, Ricardo Augusto Mendonça Vieira, Eder Dutra de Resende
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引用次数: 0

摘要

百香果在加工过程中产生大量废弃物,果皮质量高达50%。果皮的主要用途是生产果皮粉或作为胶凝剂的果胶来源。本研究开发了一种标准程序,使用不同浓度的中果皮面粉和果胶,在凝胶基产品的加工过程中,对受相同温度历史和可溶性固体含量影响的果冻产品进行评估。采用彩色图案法对凝胶进行评价,以验证中果皮粉作为商品果胶替代品在水果果冻中的适用性。对温度历史和可溶性固形物含量数据的定量分析能够确认凝胶生产中使用的参数的标准化,这对于保证不同类型凝胶的加工过程中相同的加工条件非常重要。用百香果中果皮面粉制成的凝胶比用商用柠檬酸果胶制成的凝胶透明度低,颜色偏黄,然而,这些微小的差异可能不会影响果冻的最终颜色。
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Standardization of processing parameters and color of gels aiming to replace citric pectin by mesocarp flour or pectin of passion fruit
The processing of passion fruit generates a huge quantity of wastes, reaching 50% in mass of rind. The main use of the rinds is to produce rind flour or to be source of pectin as a gelling agent. This work develops a standard procedure to evaluate jelly products subjected to the same temperature histories and content of soluble solids along the processing time of the gel-based product, using different concentrations of mesocarp flour and pectin. The gels were evaluated by color patterns aiming to verify the applicability of mesocarp flour as substitute of commercial pectin in jelly of fruits. The quantitative analysis of the data for temperature histories and content of soluble solids enabled to confirm the standardization of the parameters used in the production of the gels, which is important to warrant the same processing conditions during the elaboration of the different types of gels. The gels made with passion fruit’s mesocarp flour have less translucent shades and a more yellowish color than the gels produced with commercial citric pectin, however, these small differences may not interfere in the final color of fruit jelly.
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来源期刊
Acta Scientiarum-technology
Acta Scientiarum-technology 综合性期刊-综合性期刊
CiteScore
1.40
自引率
12.50%
发文量
60
审稿时长
6-12 weeks
期刊介绍: The journal publishes original articles in all areas of Technology, including: Engineerings, Physics, Chemistry, Mathematics, Statistics, Geosciences and Computation Sciences. To establish the public inscription of knowledge and its preservation; To publish results of research comprising ideas and new scientific suggestions; To publicize worldwide information and knowledge produced by the scientific community; To speech the process of scientific communication in Technology.
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