Preparation of passion fruit puree by flash vacuum-expansion

Brat Pierre, Olle Didier, Reynes Max, Cogat Pierre Olivier, Brillouet Jean-Marc. 2001. Preparation of passion fruit puree by flash vacuum-expansion. Journal of Food Science, 66 (4) : 542-547.

https://doi.org/10.1111/j.1365-2621.2001.tb04599.x

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Thème(s) HCERES des revues (en SHS) : Psychologie-éthologie-ergonomie

Résumé : 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 Agrovoc : grenadille, pulpe de fruits, traitement, extraction, jus de fruits, paroi cellulaire, Viscosité, couleur, polyholoside, propriété rhéologique, composé volatil, purée de fruit