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

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MetadadosDescriçãoIdioma
Autor(es): dc.creatorAbreu, Rafael Azevedo Arruda de-
Autor(es): dc.creatorSuárez, Natalia Ferreira-
Autor(es): dc.creatorPio, Rafael-
Autor(es): dc.creatorCarvalho, Carolina Valeriano de-
Autor(es): dc.creatorBrito, Leonardo Pereira da Silva-
Autor(es): dc.creatorPio, Leila Aparecida Salles-
Data de aceite: dc.date.accessioned2026-02-09T12:45:12Z-
Data de disponibilização: dc.date.available2026-02-09T12:45:12Z-
Data de envio: dc.date.issued2022-04-07-
Data de envio: dc.date.issued2022-04-07-
Data de envio: dc.date.issued2021-07-23-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/49694-
Fonte completa do material: dc.identifierhttps://ifst.onlinelibrary.wiley.com/doi/10.1111/jfpp.15758-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1167584-
Descrição: dc.descriptionCrop 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.-
Idioma: dc.languageen-
Publicador: dc.publisherInstitute of Food Science & Technology (IFST)-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceJournal of Food Processing and Preservation-
Palavras-chave: dc.subjectCrop residues-
Palavras-chave: dc.subjectCanning banana-
Palavras-chave: dc.subjectTree palm-
Título: dc.titleEffect of canning method on the food security, physical-chemical characterization and sensorial analysis of banana tree palm heart-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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