Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/49694
Title: Effect of canning method on the food security, physical-chemical characterization and sensorial analysis of banana tree palm heart
Keywords: Crop residues
Canning banana
Tree palm
Issue Date: 23-Jul-2021
Publisher: Institute of Food Science & Technology (IFST)
Citation: ABREU, R. A. A. de et al. Effect of canning method on the food security, physical-chemical characterization and sensorial analysis of banana tree palm heart. Journal of Food Processing and Preservation, [S.l.], v. 45, n. 9, p. 1-13, July 2021. DOI: 10.1111/jfpp.15758.
Abstract: Crop residues can be used in several ways, e.g processed and marketed for human consumption. The purpose of this paper is an initial approach to this few explored subject, testing two methodology of canning banana tree palm heart, treatment 1 (1% citric acid and 5% sodium chloride at the waiting liquid) and treatment 2 (200 ppm sodium bisulfite at the waiting liquid), their physical-chemical characterization and food security over time, besides sensorial analysis. Both treatments showed good values of phenolic compounds (22.56 and 14.99 mg GAE/100 g respectively) and fibers (2.96 and 2.69 g/100 g), the pH stability (below 4.5) over time and the HCN absence guarantee food security, in the acceptance and purchase intention test, obtained slightly good grades. This product is viable from a nutritional point of view, safe, promising about the palate, opening the field for further studies, in order to improve the methodology to achieve better results.
URI: https://ifst.onlinelibrary.wiley.com/doi/10.1111/jfpp.15758
http://repositorio.ufla.br/jspui/handle/1/49694
Appears in Collections:DAG - Artigos publicados em periódicos

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