Quality improvement of beverages, jam and jelly from passion fruit
1989
Jarut Bunjurdprayoon
Most acceptable ready-to-drink passion fruit juice was the one containing 12-15 deg. Brix and 0.7-0.8 % acidity. There were no changes in chemical compositions except ascorbic acid which was higher in the former process. The good dispersion stability of the juice was obtained by the addition of 0.3 % CMC before homogenization at 2,500 lb/sq. in. The 40 deg. Brix passion fruit squash was prepared to contain 1.75 % acidity and 25 % fresh fruit juice. The color and dispersion stability of the squash were obtained by the addition of 250 ppm sulfurdioxide and 0.5 % carboxylmethyl cellulose. There was very few alteration of chemical composition for the keeping peroid of 7 weeks at room temperature. Passion fruit jam was prepared from the mixture of passion fruit juice and ground fruit peel at different ratio from 1.5 to 4 : 1. 55 gram of sugar were generally added to a 45 gram fruit mixture to obtain 67.5 deg. Brix, 0.7 % acidity of finally jam. Jam made from the mixture of 2.5 part fruit juice and 1 part ground fruit peel was most desirable in sensory evaluation and also spreadability. Fresh jelly passion fruit was the other product to be investigated. The mixture of agar and pectin at different ratio were added at various amounts to produce firm structure of jelly with 20 deg. Brix total soluble solid and 0.7 % acidity. The most acceptable ratio of agar and pectin was 1:2 and using of 1.2 % of this mixture in jelly gave the most acceptable quality.
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