Effect of canning method on the food security, physical-chemical characterization and sensorial analysis of banana tree palm heart

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.