Preparation of tropical fruit purees by flash vacuum-expansion.
Brat P., Olle D., Reynes M., Alter P., Brillouet J. M., Cogat P. O.
Author Affiliation: Centre de Coopération, Internationale en Recherche, Agronomique pour le Développement (CIRAD), Département FLHOR, Montpellier, F-34032, France.
: 535-541
Abstract : Purees were obtained from guava (Psidium guajava), mango (Mangifera indica) and purple passion fruit (Passiflora edulis), by flash vacuum-expansion process, and compared to traditionally prepared reference products. The vacuum-expanded purees had alcohol insoluble residue (AIR) levels higher than the reference products. The polysaccharide compositions of AIRs from expanded purees differed from those of the reference products, indicating that, due to the vacuum-expansion, additional tissues were incorporated in the purees. The vacuum-expanded purees exhibited consistencies and apparent viscosities higher than those of the reference products which was related to their AIR contents.