Preparation of passion fruit puree by flash vacuum-expansion

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.

Bibliographic Details

Main Authors:	Brat, Pierre, Olle, Didier, Reynes, Max, Cogat, Pierre Olivier, Brillouet, Jean-Marc
Format:	article biblioteca
Language:	eng
Subjects:	Q02 - Traitement et conservation des produits alimentaires, grenadille, pulpe de fruits, traitement, extraction, jus de fruits, paroi cellulaire, Viscosité, couleur, polyholoside, propriété rhéologique, composé volatil, purée de fruit, http://aims.fao.org/aos/agrovoc/c_13127, http://aims.fao.org/aos/agrovoc/c_3126, http://aims.fao.org/aos/agrovoc/c_6195, http://aims.fao.org/aos/agrovoc/c_36910, http://aims.fao.org/aos/agrovoc/c_3123, http://aims.fao.org/aos/agrovoc/c_1415, http://aims.fao.org/aos/agrovoc/c_15219, http://aims.fao.org/aos/agrovoc/c_1773, http://aims.fao.org/aos/agrovoc/c_6097, http://aims.fao.org/aos/agrovoc/c_6553, http://aims.fao.org/aos/agrovoc/c_24933, http://aims.fao.org/aos/agrovoc/c_11030,
Online Access:	http://agritrop.cirad.fr/487101/ http://agritrop.cirad.fr/487101/2/487101.pdf
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