Effect of different ingredients contents on physical, physicochemical and sensory properties of the creamy banana marmalade cv. nanica(Musa cavendishii)
Rev. Inst. Adolfo Lutz
;
70(2): 180-184, abr.-jun. 2011. tab
Article
Dans Anglais
| LILACS, SES-SP, SESSP-CTDPROD, SES-SP, SESSP-ACVSES, SESSP-IALPROD, SES-SP, SESSP-IALACERVO
| ID: lil-620807
ABSTRACT
Banana is a highly perishable fruit, with a shelf life of 7 to 10 days, and the fruits being in excess or those in non conformity to be consumed are used to produce marmalade; and it is an interesting economic alternative. This study evaluated the effect of different ingredients on the physical, physicochemical and sensory properties of creamy banana marmalade. An incomplete factorial design (24-1) with two levels of four factors (pulp/sugarratio, pectin concentration, added amount of acid and sorbate concentration). The sensorial acceptance of marmalades was evaluated using a 9-point hedonic scale, and the purchase intention by employing a 5-pointscale. The analyzed variables mostly affecting the parameters were the pulp/sugar ratio, the added amount of acid and the sorbate concentration, due to their reaction with the marmalade components. The formulation 2 was preferred by consumers because of the firmest texture and the intensified yellow color.
Texte intégral:
Disponible
Indice:
LILAS (Amériques)
Sujet Principal:
Musa
/
Fruits en Sirop
/
Phénomènes chimiques
/
Manipulation des aliments
/
Fruit
langue:
Anglais
Texte intégral:
Rev. Inst. Adolfo Lutz
Année:
2011
Type:
Article
Institution/Pays d'affiliation:
Federal University of Lavras/BR
Documents relatifs à ce sujet
MEDLINE
...
LILACS
LIS