Abstract

Purple passionfruit (Passiflora edulis Sims) is an exotic, sweet and slighty acid flavored fruit with a pleasant aroma. It is also widely accepted in European markets. In Colombia, a part of the yield crop is comprised of fruit that does not meet quality standards for export and is intended for national consumption, and marketed at very low prices. Therefore, it is necessary to propose alternatives for its use and potential market. The aim of this study was to assess the influence of the degree of ripeness for purple passionfruit on the sensory acceptance in food products. Yogurt and cereal bars sweetened with purple passionfruit sauce from fruit with different stages of ripeness (T1: 30 %, T2: 50 %, T3: 70 % and T4: 100 %) were prepared. By a panel of 101 consumers aged 18-54 years old, using a 5-point facial hedonic scale, said products were sensorially assessed. The results obtained showed that 56.44% of consumers preferred T4 treatment (yogurt) and 51.49% of consumers preferred T3 treatment (cereal bars). The above mentioned leads to conclude that, for yogurt preparations, it is best to sweeten with ripe or even overripe fruit, while for cereal bars it is ideal to use purple passionfruit with a lower stage of ripeness (70%).