Utilização de casca de banana na fabricação de doces de banana em massa: avaliação da qualidade

• Autor(a) principal: Oliveira, Lenice Freiman
• Data de Publicação: 2009
• Outros Autores: Borges, Soraia Vilela, Nascimento, Juliene, Cunha, Admilson Costa, Jesus, Thais Baptista, Pereira, Patrícia Aparecida Pimenta, Pereira, Anirene Galvão Tavares, Figueiredo, Luisa Pereira, Valente, Wanderson Alexandre
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UFLA
• Texto Completo: http://repositorio.ufla.br/jspui/handle/1/43388
• topic: Frutas; Processamento de alimentos; Composição química; Análise sensorial; Fruits; Food processing; Chemical composition; Sensory analysis

The peels of bananas represent nutritious waste and are rich in pectin, which can enrich the preserves and contribute to improve their quality. This study aimed to evaluate the factors: pH and concentration of peels on physical, chemical and sensory quality of banana preserves. The design used was a full factorial (2 variables, 3 levels) with 3 replications, keeping constant the ratio pulp / sugar and the solid solubles concentration of the fi nal product. The addition of peels and the reduction of pH increased the titrable acidity. At pH below and above 4.0 to 4.2 the nonreducing and reducing sugars were reduced for any levels of peels. There was a reduction in the color parameters a * (intensity of red) and b * (intensity of yellow) with the decrease of pH . The increase in concentration of peels decreased b * and increased a * until it reaches pH 4.0, indicating a darkening of the product. The hardness and adhesiveness showed a maximum value at pH 4,0, especially for higher peels content. The sensory results indicated the incorporation of 20% of peels and pH 4.0 as optimum conditions for this food, with good acceptance for the attributes color, fl avor and texture (between like-liked extremely).