Deacidification of the clarified passion fruit juice (P. edulis f. flavicarpa)
2002
Vera Calle, Edwin Rafael | Ruales, Jenny | Dornier, Manuel | Sandeaux, Jacqueline | Sandeaux, Roger | Pourcelly, Gérald
The high acidity of passion fruit limits its addition in food preparation and gives poor aroma and flavour products. The reduction of the acidity of the fruit juice can avoid this problem. Various methods such as calcium precipitation, ion-exchange resins and electrodialysis (ED) with homopolar and bipolar membranes (BMs) were investigated to deacidify yellow passion fruit juice. The pH of the juice was increased from 2.9 to 4.0. Calcium hydroxide and ED with BM are the most suitable processes in terms of physicochemical and sensorial analyses. (Résumé d'auteur)
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