SENSORY EVALUATION OF MARMALADE IN PASTE ELABORATED WITH BANANA PULP AND/OR PEEL

Abstract

Thirty samples of banana marmalade in paste (integral fruit and different proportions of pulp and peel) were studied under effect of bleaching agents. Data on sensory evaluation (preference and ADQ color, taste, flavor, texture, aspect) was submitted to Fisher and Yates, Newel and Mac Farlane and NOVA's statistical methods. It has been observed that the best results for the bleaching treatment were obtained with the use of acid agents. The study shows the viability of the use of peel in the formulate of banana marmalade.