Preparation of passion fruit puree by flash vacuum-expansion

Purple passion fruit were processed by flash vacuum-expansion in comparison with a single-strength juice. A puree was obtained with about 50% / fruit weight yield, which is 2-fold that obtained for the reference juice. Color and cell-wall polysaccharides of the products were analyzed, and their rheo logical properties were investigated. The red-purple puree was enriched in anthocyanins and alcohol-insoluble residue. The puree had higher consistenc y and viscosity, which was related to its alcohol-insoluble residue and sta rch contents.