Alterações na qualidade da geleia da casca de banana prata durante o armazenamento em diferentes temperaturas

• Ano de defesa: 2009
• Autor(a) principal: Dias, Cynthia Savassi
• Orientador(a): Borges, Soraia Vilela
• Banca de defesa: Pinheiro, Ana Carla Marques, Pereira, Edimir Andrade, Carneiro, João de Deus Souza
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: UNIVERSIDADE FEDERAL DE LAVRAS
• Programa de Pós-Graduação: DCA - Programa de Pós-graduação
• País: BRASIL
• Palavras-chave em Português: Geleia - Armazenamento; Geleia - Propriedade físico-química; Casca de banana; Banana peel
• Área do conhecimento CNPq: CNPQ_NÃO_INFORMADO
• Link de acesso: https://repositorio.ufla.br/handle/1/2808

Fruit jellies are very appreciated foods, however the use of the inedible parts of the fruits for their elaboration is not very well known. The banana (Musa acuminata L.) is a fruit of universal consumption, appreciated by people from all classes and of any age, who consume it in natura, fried, baked, cooked, in syrup, in home-made sweets or in industrialized products. Due to the countless uses of the banana pulp and the of tons of residues generated by the peels, one of the ways of aggregating value to the fruit is to invest in the technological development of the production and preservation of food products obtained from the banana peel. This work was conducted with the objective of characterizing the peel of the banana cv. silver as raw material and to evaluate the physiochemical, physical, chemical, microbiological and sensorial alterations in the cv. silver banana peel jelly, during storage under different temperatures. In the raw material characterization stage, the physiochemical and chemical characteristics of the banana peel were evaluated. In the study of the shelf-life of the jelly, the interference of the temperatures, 20°C; 30 °C; 40 °C, was analyzed as to the silver banana peel jelly quality during storage, through the physiochemical, physical, chemical, microbiological and sensorial evaluation. The results indicated that for the jelly elaboration, besides sucrose, pectin and citric acid addition is necessary in the banana peel extract. The different temperatures interfered significantly in the stability in relation to the reducing sugars, the water activity and the color. The time x temperature interaction interfered in the acidity, pH, soluble solids, adhesiveness, firmness, cohesivity and color * b (yellow) parameters of the silver banana peel jelly at the end of the 165 days of storage. Time was the factor that most influenced in the quality of the jelly; a decrease of water activity, humidity, reducing sugars, brightness and the yellow color (b *) taking place. In relation to the texture, there was an increase of the adhesiveness and reduction of firmness, chewiness and gumminess. The jellies remained stable microbiologically, independent of the storage temperature. As for the sensorial attributes, the temperature of 40°C was that which most interfered negatively in the acceptability of the silver banana peel jelly during the 165 days of storage.