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Título : Quality evaluation of banana skin extract jellies
Autor: Borges, Soraia Vilela
Valente, W. A.
Figueiredo, Luisa Pereira
Dias, Marali Vilela
Pereira, Patrícia Aparecida Pimenta
Pereira, Anirene Galvão Tavares
Clemente, Paulo Roberto
Palavras-chave: Fruit processing
Residues
Chemical composition
Physical properties
Publicador: Sage; Chapman & Hall
Data da publicação: 24-Mar-2011
Referência: BORGES, S. V. et al. Quality evaluation of banana skin extract jellies. Food Science and Technology International, London, v. 17, n. 2, p. 177-183, Apr. 2011.
Abstract: Due to the great volume of banana skin resulting from the industrialization of banana and to their high pectin content, the objectives of the present study were to evaluate the effect of the following factors: extract/sugar, pectin and citric acid on the chemical, physical and sensory qualities of the jellies obtained. A complete factorial experimental design was used (23) with 3 central points to evaluate the influence of the factors on the dependent variables, testing the linear models. The chemical properties underwent few alterations and the instrumental and sensory texture attributes were mainly affected by the extract/sugar ratio and the pectin level. The brittleness, elasticity and gumminess increased with increases in the extract/ sugar ratio and pectin level. According to the sensory analysis and the purchasing intention, the best formulations were those obtained using a higher extract/sugar ratio (60/40) and lower pectin level (0.5 g/ 100), combined with the highest (20 mL) or lowest volumes of citric acid (15 mL), with scores for all the attributes in the range from ‘I liked slightly’ to ‘I liked moderately’.
URI: http://fst.sagepub.com/content/17/2/177.short
http://repositorio.ufla.br/jspui/handle/1/10954
Idioma: en_US
Aparece nas coleções:DCA - Artigos publicados em periódicos

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