Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/327903
Type: Artigo
Title: Development And Sensorial Analysis Of Food Products Using Green Banana Biomass
Author: Rovigatti Marques
Priscila Andressa; de Oliveira
Daniela Soares; Aguiar-Oliveira
Elizama; Maldonado
Rafael Resende
Abstract: The green banana biomass was added to three popular Brazilian foods: brigadeiro, cheese bread, and energy juice in quantities of (% w/w: g 100 g(-1)): 36, 15, and 4, respectively. These formulations were evaluated considering their nutritional values (based on the quantity of all ingredients used) and regarding the sensory acceptance (utilizing affective test). The results obtained indicated that there was a reduction of the quantity of calories, sodium, lipids, and carbohydrates in the brigadeiro and cheese bread. For the energy juice, there was an increase of calories, proteins, and lipids. Furthermore, for all formulations, there was a significant increase of the amount of fiber in comparison to the conventional formulations. The sensory analysis displayed satisfactory acceptance for the three formulations regarding the attributes: sweetness, texture, taste, and appearance. The study demonstrated that the green banana biomass had the potential to be applied to different formulations, improving their nutritional characteristics without loss of sensory acceptance.
Subject: Brigadeiro
Cheese Bread
Energy Juice
Green Banana Biomass
Sensory Analysis
Editor: Taylor & Francis Inc
Philadelphia
Rights: fechado
Identifier DOI: 10.1080/15428052.2016.1204972
Address: http://www.tandfonline.com/doi/abs/10.1080/15428052.2016.1204972
Date Issue: 2017
Appears in Collections:Unicamp - Artigos e Outros Documentos

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