Hunter color dimensions, sugar content and volatile compounds in pasteurized yellow passion fruit juice (Passiflora edulis var. flavicarpa) during storage
Changes in Hunter L, a and b values, glucose, fructose and sucrose contents, concentration of four volatile compounds (ethyl butirate, ethyl caproate, hexyl butirate and hexyl caproate) and furfural, were studied in yellow passion fruit juice (Passiflora edulis var. flavicarpa) pasteurized at 75ºC/60s, 80ºC/41s or 85ºC/27s, during storage at room temperature (25±5ºC) and refrigeration (5±1ºC) for 120 days. While the sucrose content decreased, the glucose and fructose contents increased significantly over storage time. The Hunter L and b values behaved similarly, with a tendency to decrease over time, inversely to Hunter a value. Volatile compound concentrations also decreased over time, inversely to the furfural content. Pasteurization at 85ºC/27s resulted minimum changes in the studied passion fruit characteristics, while that at 75ºC/60s was the most harmful. Storage under refrigeration tended to keep the best quality characteristics of the juice.
Main Authors: | , , , , , |
---|---|
Format: | Digital revista |
Language: | English |
Published: |
Instituto de Tecnologia do Paraná - Tecpar
2004
|
Online Access: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000200011 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
id |
oai:scielo:S1516-89132004000200011 |
---|---|
record_format |
ojs |
spelling |
oai:scielo:S1516-891320040002000112015-01-16Hunter color dimensions, sugar content and volatile compounds in pasteurized yellow passion fruit juice (Passiflora edulis var. flavicarpa) during storageSandi,DelcioChaves,José Benício PaesSousa,Antônio Carlos Gomes deParreiras,June Ferreira MaiaSilva,Marco Túlio Coelho daConstant,Patrícia Beltrão Lessa Yellow passion fruit juice passion fruit processing storage physical and chemical analysis volatile compounds Changes in Hunter L, a and b values, glucose, fructose and sucrose contents, concentration of four volatile compounds (ethyl butirate, ethyl caproate, hexyl butirate and hexyl caproate) and furfural, were studied in yellow passion fruit juice (Passiflora edulis var. flavicarpa) pasteurized at 75ºC/60s, 80ºC/41s or 85ºC/27s, during storage at room temperature (25±5ºC) and refrigeration (5±1ºC) for 120 days. While the sucrose content decreased, the glucose and fructose contents increased significantly over storage time. The Hunter L and b values behaved similarly, with a tendency to decrease over time, inversely to Hunter a value. Volatile compound concentrations also decreased over time, inversely to the furfural content. Pasteurization at 85ºC/27s resulted minimum changes in the studied passion fruit characteristics, while that at 75ºC/60s was the most harmful. Storage under refrigeration tended to keep the best quality characteristics of the juice.info:eu-repo/semantics/openAccessInstituto de Tecnologia do Paraná - TecparBrazilian Archives of Biology and Technology v.47 n.2 20042004-06-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000200011en10.1590/S1516-89132004000200011 |
institution |
SCIELO |
collection |
OJS |
country |
Brasil |
countrycode |
BR |
component |
Revista |
access |
En linea |
databasecode |
rev-scielo-br |
tag |
revista |
region |
America del Sur |
libraryname |
SciELO |
language |
English |
format |
Digital |
author |
Sandi,Delcio Chaves,José Benício Paes Sousa,Antônio Carlos Gomes de Parreiras,June Ferreira Maia Silva,Marco Túlio Coelho da Constant,Patrícia Beltrão Lessa |
spellingShingle |
Sandi,Delcio Chaves,José Benício Paes Sousa,Antônio Carlos Gomes de Parreiras,June Ferreira Maia Silva,Marco Túlio Coelho da Constant,Patrícia Beltrão Lessa Hunter color dimensions, sugar content and volatile compounds in pasteurized yellow passion fruit juice (Passiflora edulis var. flavicarpa) during storage |
author_facet |
Sandi,Delcio Chaves,José Benício Paes Sousa,Antônio Carlos Gomes de Parreiras,June Ferreira Maia Silva,Marco Túlio Coelho da Constant,Patrícia Beltrão Lessa |
author_sort |
Sandi,Delcio |
title |
Hunter color dimensions, sugar content and volatile compounds in pasteurized yellow passion fruit juice (Passiflora edulis var. flavicarpa) during storage |
title_short |
Hunter color dimensions, sugar content and volatile compounds in pasteurized yellow passion fruit juice (Passiflora edulis var. flavicarpa) during storage |
title_full |
Hunter color dimensions, sugar content and volatile compounds in pasteurized yellow passion fruit juice (Passiflora edulis var. flavicarpa) during storage |
title_fullStr |
Hunter color dimensions, sugar content and volatile compounds in pasteurized yellow passion fruit juice (Passiflora edulis var. flavicarpa) during storage |
title_full_unstemmed |
Hunter color dimensions, sugar content and volatile compounds in pasteurized yellow passion fruit juice (Passiflora edulis var. flavicarpa) during storage |
title_sort |
hunter color dimensions, sugar content and volatile compounds in pasteurized yellow passion fruit juice (passiflora edulis var. flavicarpa) during storage |
description |
Changes in Hunter L, a and b values, glucose, fructose and sucrose contents, concentration of four volatile compounds (ethyl butirate, ethyl caproate, hexyl butirate and hexyl caproate) and furfural, were studied in yellow passion fruit juice (Passiflora edulis var. flavicarpa) pasteurized at 75ºC/60s, 80ºC/41s or 85ºC/27s, during storage at room temperature (25±5ºC) and refrigeration (5±1ºC) for 120 days. While the sucrose content decreased, the glucose and fructose contents increased significantly over storage time. The Hunter L and b values behaved similarly, with a tendency to decrease over time, inversely to Hunter a value. Volatile compound concentrations also decreased over time, inversely to the furfural content. Pasteurization at 85ºC/27s resulted minimum changes in the studied passion fruit characteristics, while that at 75ºC/60s was the most harmful. Storage under refrigeration tended to keep the best quality characteristics of the juice. |
publisher |
Instituto de Tecnologia do Paraná - Tecpar |
publishDate |
2004 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000200011 |
work_keys_str_mv |
AT sandidelcio huntercolordimensionssugarcontentandvolatilecompoundsinpasteurizedyellowpassionfruitjuicepassifloraedulisvarflavicarpaduringstorage AT chavesjosebeniciopaes huntercolordimensionssugarcontentandvolatilecompoundsinpasteurizedyellowpassionfruitjuicepassifloraedulisvarflavicarpaduringstorage AT sousaantoniocarlosgomesde huntercolordimensionssugarcontentandvolatilecompoundsinpasteurizedyellowpassionfruitjuicepassifloraedulisvarflavicarpaduringstorage AT parreirasjuneferreiramaia huntercolordimensionssugarcontentandvolatilecompoundsinpasteurizedyellowpassionfruitjuicepassifloraedulisvarflavicarpaduringstorage AT silvamarcotuliocoelhoda huntercolordimensionssugarcontentandvolatilecompoundsinpasteurizedyellowpassionfruitjuicepassifloraedulisvarflavicarpaduringstorage AT constantpatriciabeltraolessa huntercolordimensionssugarcontentandvolatilecompoundsinpasteurizedyellowpassionfruitjuicepassifloraedulisvarflavicarpaduringstorage |
_version_ |
1756423690303569920 |