PREPARATION OF TROPICAL FRUIT PUREES BY FLASH VACUUM-EXPANSION

Purees were obtained from guava, mango and purple passionfruit, by the flash vacuum-expansion process, and compared to traditionally prepared reference products. The vacuum-expanded purees had alcohol insoluble residue (AIR) levels higher than the reference products. The polysaccharide compositions of AIRs from expanded purees differed from those of the reference products, indicating that, due to the vacuum-expansion, additional tissues were incorporated in the purees. The vacuum-expanded purees exhibited consistencies and apparent viscosities higher than those of the reference products which was related to their AIR contents.