SHELF LIFE OF FRESH AND PASTEURIZED ORGANIC PASSION FRUIT (PASSIFLORA EDULIS F. FLAVICARPA DEG.) PULP

被引：9
|
作者：
Janzantti, Natalia S. [1 ]
Santos, Graciela C. [1 ]
Monteiro, Magali [1 ]
机构：
[1] Sao Paulo State Univ UNESP, Dept Food & Nutr, Sch Pharmaceut Sci, BR-14801902 Araraquara, SP, Brazil
来源：
JOURNAL OF FOOD PROCESSING AND PRESERVATION | 2014年 / 38卷 / 01期
关键词：
ORANGE JUICE; VITAMIN-C; STORAGE; TEMPERATURE; KINETICS; FROZEN;
D O I：
10.1111/j.1745-4549.2012.00772.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The shelf life of the organic passion fruit pulp, both fresh and pasteurized at 70C and 90C and stored under refrigeration, was evaluated. The heat treatment did not affect the sensory and physicochemical characteristics of the pasteurized pulps when compared with the fresh pulp, except for the ascorbic acid content. The pulps were also microbiologically safe. The pulps pasteurized at 70 and 90C were suitable for consumption for a minimum shelf-life period of 207 days of storage under refrigeration and for the fresh pulp it was attributed a shelf-life period of 60 to 90 days. The pulp pasteurized at 70C showed higher acceptance scores for all the attributes and purchase intention scores, suggesting a more stable behavior and higher sensory quality.
引用
收藏
页码：262 / 270
页数：9
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