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

Abstract

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 histories and content of soluble solids along the processing time of the gel-based product, using different concentrations of mesocarp flour and pectin. The gels were evaluated by color patterns aiming to verify the applicability of mesocarp flour as substitute of commercial pectin in jelly of fruits. The quantitative analysis of the data for temperature histories and content of soluble solids enabled to confirm the standardization of the parameters used in the production of the gels, which is important to warrant the same processing conditions during the elaboration of the different types of gels. The gels made with passion fruit’s mesocarp flour have less translucent shades and a more yellowish color than the gels produced with commercial citric pectin, however, these small differences may not interfere in the final color of fruit jelly.

Potential of the passion fruit mesocarp flour as a source of pectin and its application as thickener and gelling agent

“…The gel models containing 1.0, 2.0 and 3.0 (% w/v) pectin PC, pectin PM and MF flour were prepared according to Silva (2018), under controlled conditions of heating and stirring. The commercial crystal sugar (Sucrose, brand Neve) was added to the mixture in concentration used for the production of commercial jellies (60% w/v).…”