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Reports on the Processing of Exotic Fruit Jams and Pulps

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Reports on the Processing of Exotic Fruits

Part of the book series: SpringerBriefs in Applied Sciences and Technology ((BRIEFSAPPLSCIENCES))

Abstract

Jams are popular products around the world, being made basically from one or more fruits, pectin, an edible acid (usually citric acid), and sugar. They are an interesting option for expanding the limited market share of exotic fruits, especially because they need no refrigeration and, in this way, they can reach all possible markets. Their extended shelf-life is assured by means of an evaporation concentration process in which temperatures above 100 °C followed by hot filling take place combined with an acidic pH and a high-soluble solid content. Another convenient way to consume exotic fruits in by means of pulps, which can be used in the preparation of juices, desserts, ice creams, and so on. In this sense, studies have been conducted to evaluate the suitability of the different exotic fruits available for producing jams and pulps and to characterize the physical, chemical, and sensory quality of the yielded products. This chapter is devoted to these studies.

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Authors and Affiliations

  1. Instituto Federal de Educação, Ciência e Tecnologia do Paraná, Jacarezinho, Paraná, Brazil

    Felipe Richter Reis

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  1. Felipe Richter Reis
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Correspondence to Felipe Richter Reis .

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Richter Reis, F. (2019). Reports on the Processing of Exotic Fruit Jams and Pulps. In: Reports on the Processing of Exotic Fruits. SpringerBriefs in Applied Sciences and Technology. Springer, Cham. https://doi.org/10.1007/978-3-030-36445-8_3

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