Development of passion fruit juice beverage

In this experiment, the whole fruit of passion fruit was used as raw material. The effects of the ratio of material to liquid (RML), the amount of sucrose addition and the pH on the quality of passion fruit juice beverage were investigated by single factor test. And the optimum process conditions of...

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Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2017-12, Vol.100 (1), p.12080
Main Authors: Zhu, Xiang-hao, Duan, Zhen-hua, Yang, Yu-xia, Huang, Xin-hui, Xu, Cheng-ling, Huang, Zhi-zhuo
Format: Article
Language:English
Subjects:
Flavor
Fruit juices
Fruits
Juices
Optimization
Passion fruit
pH effects
Sucrose
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Summary:In this experiment, the whole fruit of passion fruit was used as raw material. The effects of the ratio of material to liquid (RML), the amount of sucrose addition and the pH on the quality of passion fruit juice beverage were investigated by single factor test. And the optimum process conditions of passion fruit juice beverage were determined by orthogonal test. The results show that the optimum process paramenters were as follow: RML was 1:3, pH was 4.0 and sucrose addition was 8%. Under such optimal conditions, the color of passion fruit juice beverage was red, the flavor of passion fruit was rich and it tasted pleasant.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/100/1/012080