Avilés Vale, Samara L.

Publication Search Results

Now showing 1 - 1 of 1

Evaluación del uso combinado de membrana y preservativo para mejorar la calidad de un cordial de parcha (Passiflora edulis variedad flavicarpa)
(2006) Avilés Vale, Samara L.; Negrón, Edna; College of Agricultural Sciences; Colón Burgo, Guillermo; Huertas Miranda, Javier; Department of Food Science and Technology; Zamora Echevarría, José
The objective of this investigation was to use an ultrafiltration system in combination with the addition of sodium metabisulfite to try to solve the problems that the passion fruit schnapps presented. The effect of these treatments and the stability of the storage of the schnapps during three months were evaluated with an analysis of turbidity, color, sugars content and sensory analysis. The results show that using the membrane and adding 200ppm of sodium metabisulfite obtained a passion fruit schnapps of quality in terms of turbidity, color, aroma and flavor. Additional studies are required to be able to increase the flow of the membrane filtration process and to determine the optimal conditions of the process. Then, it could be included in the elaboration of schnapps and the product could be commercialized.