Juliana Resende Gonçalves Silva, Jhone Gleison de Oliveira, Ricardo Augusto Mendonça Vieira, Eder Dutra de Resende
{"title":"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","authors":"Juliana Resende Gonçalves Silva, Jhone Gleison de Oliveira, Ricardo Augusto Mendonça Vieira, Eder Dutra de Resende","doi":"10.4025/actascitechnol.v45i1.64193","DOIUrl":null,"url":null,"abstract":"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.","PeriodicalId":7140,"journal":{"name":"Acta Scientiarum-technology","volume":"56 1","pages":"0"},"PeriodicalIF":0.6000,"publicationDate":"2023-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Standardization of processing parameters and color of gels aiming to replace citric pectin by mesocarp flour or pectin of passion fruit\",\"authors\":\"Juliana Resende Gonçalves Silva, Jhone Gleison de Oliveira, Ricardo Augusto Mendonça Vieira, Eder Dutra de Resende\",\"doi\":\"10.4025/actascitechnol.v45i1.64193\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"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.\",\"PeriodicalId\":7140,\"journal\":{\"name\":\"Acta Scientiarum-technology\",\"volume\":\"56 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.6000,\"publicationDate\":\"2023-09-27\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Acta Scientiarum-technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.4025/actascitechnol.v45i1.64193\",\"RegionNum\":4,\"RegionCategory\":\"综合性期刊\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"MULTIDISCIPLINARY SCIENCES\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Acta Scientiarum-technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.4025/actascitechnol.v45i1.64193","RegionNum":4,"RegionCategory":"综合性期刊","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"MULTIDISCIPLINARY SCIENCES","Score":null,"Total":0}
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.
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.