Drying of passion fruit pulp (Passiflora edulis) by the lyophilization method
DOI:
https://doi.org/10.12873/441torres-lojaKeywords:
binder, total phenols, arabic gum, solubility, vitamin CAbstract
Introduction: The study focused on obtaining freeze dried passion fruit pulp while maintaining its sensorial and nutritional quality.
Objective: Different concentrations of binders were evaluated for physical-chemical properties, solubility, color, vitamin C and polyphenols.
Methodology: The freeze-drying kinetics were examined
in a 3x3 factorial design, the binders (gum arabic, rice starch,
pectin) and their concentrations impacted total phenols, vitamin C, color and solubility.
Results: They highlighted gum arabic at 1.5% and pectin
at 1.0% to preserve flavor and color, and pectin at 0.75%
showed high drying speed.
Conclusion: Gum Arabic excels in total phenols, color and
solubility, while pectin preserves vitamin C better.
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