Preparation of Passion Fruit Puree by Flash Vacuum-Expansion |
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| Authors: | P. Brat D. Olle M. Reynes P.-O. Cogat J.-M. Brillouet |
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| Affiliation: | Authors Brat, Ollé, Reynes, and Brillouet are with the Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), Département FLHOR, Montpellier, F-34398, France.;Author Cogat is with Aurore Développement, BP195, Saint-Pierre (Réunion), F-97455, France. |
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| Abstract: | ABSTRACT 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. |
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| Keywords: | purple passion fruit vacuum-expansion puree cell walls viscosity |
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