influence of passion fruit albedo, citric acid, and the pulp/sugar ratio on the quality of banana preserves influência do teor de albedo de maracujá, do ácido cítrico e da relação polpa/açúcar sobre a qualidade de doce de banana

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ID: 254572
2012
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Abstract
The objective of this research was to evaluate the effect of the citric acid concentration, pulp/sugar ratio, and albedo concentration of the passion fruit peel on physical, physiochemical, and sensorial characteristics of the 'Silver' banana preserves. A 2³ factorial design and 3 repetitions in the central point were used. The albedo concentration between 0 and 3% had significant influence on the reduction of the reducing sugars and on the decrease in titratable acidity. The increase in the pulp/sugar ratio exerted a negative effect on the pH and positive on the titratable acidity; the acid addition reduced the non-reducing sugar level. The sensorial evaluation and purchase intention indicated that the incorporation of a maximum of 1.5% albedo in formulations containing 50% pulp and 0.5% citric acid resulted in products with good acceptability in comparison with the formulation in which 60% pulp and an absence of acid or albedo is utilized.
O objetivo desta pesquisa foi avaliar o efeito da concentração de ácido cítrico, a relação polpa/açúcar e a concentração de albedo da casca de maracujá sobre características físicas, físico-químicas e sensoriais dos doces da banana 'Prata'. Utilizou-se um planejamento fatorial 2³ com 3 repetições no ponto central. A concentração de albedo entre 0 e 3% teve influência significativa na redução dos açúcares redutores e na diminuição da acidez titulável. O aumento da razão polpa/açúcar exerceu um efeito negativo em relação ao pH e positivo em relação à acidez titulável, a adição de ácido teve influência negativa no teor dos açúcares não redutores. As análises sensoriais e a intenção de compra indicaram que a incorporação de 1,5% de albedo nas formulações contendo 50% de polpa e 0,5% de ácido cítrico tiveram ótima aceitabilidade, quando comparadas com a formulação que continha 60% de polpa e ausência de albedo e ácido cítrico.
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silva2012foodinfluence Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors ;Igor Galvão Silva;Glêndara Aparecida de Souza Martins;Soraia Vilela Borges;Gerson Reginaldo Marques;Itamar Souza Regis
Journal software - practice and experience
Year 2012
DOI
DOI not found
URL
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000200010
Keywords
quality residues fruits foods and food supplytechnology (general)

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