Estabilidade de doces em massa de banana prata

• Autor(a) principal: Martins, Glêndara Aparecida de Souza
• Data de Publicação: 2011
• Outros Autores: Ferrua, Fabiana Queiroz, Mesquita, Karina Scatolino, Borges, Soraia Vilela, Carneiro, João de Deus Souza
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UFLA
• Texto Completo: http://revistas.bvs-vet.org.br/rialutz/article/view/5983; http://repositorio.ufla.br/jspui/handle/1/5148
• topic: Sorbato de potássio; Temperatura; Textura; Cor; Potassium sorbate; Temperature; Texture; Color

Banana preserves have a long shelf life, when stored under proper conditions. In Brazil the storage conditions are variable, and the preservatives addition is one of the mostly used among several methods employed to increase product stability. As this preservation methodology may cause changes in banana preserves, it is crucial to conduct studies on alterations caused by adding preservative, but also by temperature variations in banana preserves. This study aimed at monitoring the stability of banana preserves, with and without addition of potassium sorbate during its storage. For evaluating the stability, banana preserves were stored at different temperatures for 165 days, using a triple factorial planning with two replications and investigating factors on potassium sorbate (with and without), temperature (20 °C, 30 °C and 40 °C) and storage time (0, 30, 75, 120, 165 days) and soluble solids, total sugars, reducing- and non reducing-sugars, color and texture were analyzed. The time was the determining factor on product alterations. The storage temperature affected all of the analyzed parameters, excepting elasticity and adhesiveness; the presence of potassium sorbate interfered mainly on soluble solids contents, firmness and fractures, and on other characteristics excepting on moisture, elasticity, cohesiveness and sugar contents.