Effect of different ingredients contents on physical, physicochemical and sensory properties of the creamy banana marmalade cv. ‘nanica’ (Musa cavendishii)
Vol. 70 No. 2 (2011), ORIGINAL ARTICLE
Vol. 70 No. 2 (2011)

Effect of different ingredients contents on physical, physicochemical and sensory properties of the creamy banana marmalade cv. ‘nanica’ (Musa cavendishii)

ORIGINAL ARTICLE
https://doi.org/10.53393/rial.2011.v70.32569
Published 2011-02-01
Patrícia Aparecida Pimenta Pereira
Universidade Federal de Lavras, MG
Anirene Galvão Tavares Pereira
Universidade Federal de Lavras, MG
Soraia Vilela Borges
Universidade Federal de Lavras, MG
Luisa Pereira Figueiredo
Universidade Federal de Lavras, MG
Wanderson Alexandre Valente
Universidade Federal de Lavras, MG
Marali Vilela Dias
Universidade Federal de Lavras, MG
Fabiana Queiroz
Universidade Federal de Lavras, MG
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Keywords

fruit
fruit processing
Musa cavendishii

How to Cite

1.
Pereira PAP, Pereira AGT, Borges SV, Figueiredo LP, Valente WA, Dias MV, Queiroz F. Effect of different ingredients contents on physical, physicochemical and sensory properties of the creamy banana marmalade cv. ‘nanica’ (Musa cavendishii). Rev Inst Adolfo Lutz [Internet]. 2011 Feb. 1 [cited 2024 May 18];70(2):180-4. Available from: https://periodicos.saude.sp.gov.br/RIAL/article/view/32569
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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 nonconformity 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/sugar ratio, 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-point scale. 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.

https://doi.org/10.53393/rial.2011.v70.32569
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