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Preparation of passion fruit puree by flash vacuum-expansion

Brat P., Olle D., Reynes M., Cogat P.O., Brillouet J.M.. 2001. Journal of Food Science, 66 (4) : p. 542-547.

DOI: 10.1111/j.1365-2621.2001.tb04599.x

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.

Mots-clés : grenadille; pulpe de fruits; traitement; extraction; jus de fruits; paroi cellulaire; viscosité; couleur; polyholoside; propriété rhéologique; composé volatil; purée de fruit; flash-détente

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