Influence of Passion Fruit Juice on Colour Stability and Sensory Acceptability of Non-Sugar Yacon-Based Pastes
Brazilian Archives Of Biology And Technology
Influence of Passion Fruit Juice on Colour Stability and Sensory Acceptability of Non-Sugar Yacon-Based Pastes
Autor Correspondente: Cristina Benincá | [email protected]
Palavras-chave: smallanthus sonchifolius, diabetes, passion fruit, sensory analysis, kinetics, polyphenol oxidases
Resumos Cadastrados
Resumo Inglês:
This work was aimed at studying the influence of PFJ and/or sodium disulphite on Yacon pulp colour, and
evaluating the sensory attributes of Yacon non-sugar pastes. A colour kinetic evaluation of browning in 11
treatments containing Yacon tubers, yellow passion fruit juice (PFJ) and/or sodium disulphite, over the course of
240 minutes was studied to inactivate the PPOs activity. The evaluation of the colour alterations of Yacon tuber by
the addition of variable amounts of PFJ and sodium disulphite enabled identification of efficient treatments for the
inhibition of browning: T7 (300 g kg -1 PFJ), T8 (400 g kg -1 PFJ), and T10 (150 g kg -1 PFJ + 0.25 g kg -1 sodium
disulphite). These treatments presented high colour intensity (C*) and an insignificant (P <0.05) total colour
degradation (DE). The products elaborated by the cooking of these ingredients were submitted to the acceptability
test and data showed that T7 garnered an acceptance index of 78%.