Quality evaluation of banana skin extract jellies

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MetadadosDescriçãoIdioma
Autor(es): dc.creatorBorges, Soraia Vilela-
Autor(es): dc.creatorValente, W. A.-
Autor(es): dc.creatorFigueiredo, Luisa Pereira-
Autor(es): dc.creatorDias, Marali Vilela-
Autor(es): dc.creatorPereira, Patrícia Aparecida Pimenta-
Autor(es): dc.creatorPereira, Anirene Galvão Tavares-
Autor(es): dc.creatorClemente, Paulo Roberto-
Data de aceite: dc.date.accessioned2026-02-09T11:20:50Z-
Data de disponibilização: dc.date.available2026-02-09T11:20:50Z-
Data de envio: dc.date.issued2016-03-22-
Data de envio: dc.date.issued2016-03-22-
Data de envio: dc.date.issued2011-03-24-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/10954-
Fonte completa do material: dc.identifierhttp://fst.sagepub.com/content/17/2/177.short-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1138946-
Descrição: dc.descriptionDue 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’.-
Idioma: dc.languageen-
Publicador: dc.publisherSage; Chapman & Hall-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceFood Science and Technology International-
Palavras-chave: dc.subjectFruit processing-
Palavras-chave: dc.subjectResidues-
Palavras-chave: dc.subjectChemical composition-
Palavras-chave: dc.subjectPhysical properties-
Título: dc.titleQuality evaluation of banana skin extract jellies-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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