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Influence of passion fruit albedo, citric acid, and the pulp/sugar ratio on the quality of banana preserves

2012; Sociedade Brasileira de Ciência e Tecnologia de Alimentos; Volume: 32; Issue: 2 Linguagem: Inglês

10.1590/s0101-20612012005000038

1678-457X

Igor Galvão Silva, Glêndara Aparecida de Souza Martins, Soraia Vilela Borges, Gerson Reginaldo Marques, Itamar Souza Regis,

Botanical Research and Applications

The objective of this research was to evaluate the effect of the citric acid concentration, pulp/sugar ratio, and albedo concentration of the passion fruit peel on physical, physiochemical, and sensorial characteristics of the 'Silver' banana preserves. A 2³ factorial design and 3 repetitions in the central point were used. The albedo concentration between 0 and 3% had significant influence on the reduction of the reducing sugars and on the decrease in titratable acidity. The increase in the pulp/sugar ratio exerted a negative effect on the pH and positive on the titratable acidity; the acid addition reduced the non-reducing sugar level. The sensorial evaluation and purchase intention indicated that the incorporation of a maximum of 1.5% albedo in formulations containing 50% pulp and 0.5% citric acid resulted in products with good acceptability in comparison with the formulation in which 60% pulp and an absence of acid or albedo is utilized.