Influence of the spray drying conditions on sensorial characteristics of the dehydrated passion fruit (passiflora edulis flavircarpa) and pineapple (ananas comosus) juice

Abstract

Passion fruit and pineapple juices formulated with dehydrated pulp, produced with different concentrations of maltodextrin (MD) and spray drying velocities, were evaluated to verify alterations in sensory quality as compared to the control (standard) juice, formulated with concentrated pulp. The results obtained in the difference from the control test, indicated a loss of quality for the passion fruit juice, due to a bitter taste and colour change, and improvement in the colour and taste of the pineapple juice, also indicating that a lower MD concentration was the factor most contributing to better quality of this juice.