Keywords
emulsion
physical-chemical analysis
color
acceptation
How to Cite
Abstract
Aiming the best use of green (unripe) banana, on an industrial scale, and also because of its high starch contents, the “mayonnaise” type-formulations emulsions stabilized with green (unripe) banana pulp (GBP)were prepared and they were assessed by Response Surface Methodology. High carbohydrates contents, low lipids amounts and low caloric values, were found in the formulations, in addition to the high mineral salts contents as potassium, iron, magnesium, calcium, phosphorous and sodium. These findings turn these emulsions to be nutritionally enriched, and increase still more the product value. Samples presenting lower GBP contents displayed highest luminosity (L*) and they showed lower tendency to red and yellow(a* and b*) chromes values. On the other hand, samples with high GBP contents presented the light color similar to that revealed by the commercial mayonnaise. In relation to the emulsions acceptance from the consumers, the evaluation averages were superior to 6.95 in scale from 1 to 9, which means a good acceptance, and the formulations with high GBP contents were also those preferred products among the estimators. The emulsions acceptance was confirmed from the purchase intent, which showed that 75% of the consumers would buy the product.References
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