Potential of the passion fruit mesocarp flour as a source of pectin and its application as thickener and gelling agent
Juliana Resende Gonçalves Silva, Eder Dutra de Resende
Abstract
Summary The industrial processing of passion fruit produces a huge quantity of rinds. This work evaluates the physicochemical and technological characteristics of passion fruit mesocarp flour (MF) and its pectin (PM), aiming to replace the commercial citrus pectin (PC) used as thickener and gelling agent. The pectin PM presented the lower degree of esterification (68.0%), content of galacturonic acids (72.0%) and molar mass than the pectin PC. Gels made with MF, pectin PM and pectin PC were formed at all concentrations (1%, 2% and 3%) and showed non‐Newtonian pseudoplastic fluid behaviour. Gel made with 3% MF (0.75% pectin) presented the higher hardness and viscosity than 1% PC gel, but the lower gel strength. The MF flour and its pectin PM have very good technological potential, when compared to the commercial pectin PC, mainly as thickener agent.