Standardization of processing parameters and color of gels aiming to replace citric pectin by mesocarp flour or pectin of passion fruit

The processing of passion fruit generates a huge quantity of wastes, reaching 50% in mass of rind. The main use of the rinds is to produce rind flour or to be source of pectin as a gelling agent. This work develops a standard procedure to evaluate jelly products subjected to the same temperature his...

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Veröffentlicht in:	Acta scientiarum. Technology 2023-09, Vol.45, p.e64193
Hauptverfasser:	Silva, Juliana Resende Gonçalves, Oliveira, Jhone Gleison de, Vieira, Ricardo Augusto Mendonça, Resende, Eder Dutra de
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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