Mass loss, physicochemical characteristics of passion fruit peel (Passiflora edulis Sims) submitted to drying process
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Data
2015-11
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Resumo
The peel of passion fruit has interesting properties, mainly as a source of dietary fiber, but there are few
studies concerning the use of this portion of the fruit. This work aimed to evaluate the use of passion
fruit peel to obtain flour through the characterization of the physicochemical properties of the peel of
fresh passion fruit and subjected to drying process. Subsequently, the samples underwent weight loss
process and scanning electron microscopy (SEM). We evaluated the moisture content, dry matter,
crude protein and ash, lipids, water activity, instrumental color parameters, absorption rate in milk, the
solubility rate in milk, absorption rate in milk drink, rate solubility milk drink, the mathematical modeling
of mass loss and scanning electron microscopy to passion fruit peel flour. The quantification of
chemical and physical characteristics indicated that the flour may have potential for use in dairy
beverages. The considerable concentration of fiber, especially insoluble fiber which obtained value of
23.70%, supposes that this flour can be studied for use in enrichment of food products. Fiber analysis
confirmed the presence of this material and SEM showed that the starch can be degraded by drying and
lipid extraction. The peel of the passion fruit can be reused by flour production which indicates that
fruit has potential for products enrichment.
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Passion fruit, Prebiotic, Solubility, Color, Drying
Citação
SILVA, M. A. P. et al. Mass loss, physicochemical characteristics of passion fruit peel (Passiflora edulis Sims) submitted to drying process. African Journal of Agricultural Research, Makhanda, v. 10, n. 45, p. 4142-4149, Nov. 2015.