Effect Of Grinding And Soaking On The Reduction Of Cyanogenic Compounds In The Albedo Of Yellow Passion Fruit [efeito Da Trituração E Imersão Em água Na Redução Dos Compostos Cianogênicos Do Albedo De Maracujá Amarelo]

The importance of the functional compounds present in some plant residues has increased the amount of research on their use in human feeding. Brazil is the largest World producer of passion fruit, mainly yellow variety (Passiflora edulis Sims f. flavicarpa Degener), annually producing about 478 thousand tonnes, mostly used for fresh consumption and juice production. The albedo represents from 12% to 32% by weight of the mature yellow passion fruit, containing about 20% pectin (soluble fibre) on a dry weight basis, but has cyanogenic compounds, such as prunasin, amigdalin and sambunigrin. The objective of this research was to evaluate the effect of grinding and of soaking in water on the reduction of cyanogenic compounds in yellow passion fruit albedo. Yellow passion fruits were obtained from a commercial producer with at least 85% of the skin already yellow. 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Determination of thermal diffusivity in papaya pulp as a function of maturation stage Determinação da difusividade térmica da polpa de mamão em função do estádio de maturação

In order to determine the penetration of the thermal wave in the papaya fruit pulp (Carica papaya L.), cv. Golden, thermal diffusivity of the pulp was obtained measuring temperature at four different depths. Measurements were carried out initially with the fruit on the first stage of maturity. The changes of the thermal diffusivity were expressed as a function of ripening. A temporal decrease of the thermal diffusivity was observed. Chemical (pH, soluble solids and total titratable acidity) and physical (pulp firmness) properties were measured as well and the results were compared to the thermal diffusivity change.<br>Para determinar a penetração da onda térmica na polpa do fruto do mamoeiro (Carica papaya L.), cv. Golden, a difusividade térmica foi obtida medindo a temperatura da polpa em quatro diferentes profundidades. As medidas foram realizadas inicialmente no estádio I de maturação do fruto, e as variações da difusividade térmica foram expressas em função do amadurecimento. Foi observada a diminuição da difusividade térmica no tempo. Propriedades químicas (pH, sólidos solúveis e acidez titulável) e física (firmeza da polpa) também foram determinadas, e os resultados, comparados com as variações da difusividade térmica