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

Authors

  • REGINA MARIA HARTOG POMBO RODRIGUEZ Universidade Federal do Paraná
  • PATRÍCIA TEIXEIRA PADILHA SILVA PENTEADO Universidade Federal do Paraná
  • NINA WUAZCZYNSKYJ Universidade Federal do Paraná
  • CASSANDRA G. JOERKE Universidade Federal do Paraná

DOI:

https://doi.org/10.5380/cep.v14i1.14064

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.

Downloads

How to Cite

POMBO RODRIGUEZ, R. M. H., SILVA PENTEADO, P. T. P., WUAZCZYNSKYJ, N., & JOERKE, C. G. (1996). SENSORY EVALUATION OF MARMALADE IN PASTE ELABORATED WITH BANANA PULP AND/OR PEEL. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 14(1). https://doi.org/10.5380/cep.v14i1.14064

Issue

Vol. 14 No. 1 (1996)

Section

Artigos

License

Copyright for articles published in this magazine belongs to the author, with first publication rights for the magazine. By virtue of appearing in this public access magazine, the articles are free to use, with their own attributions, in educational and non-commercial applications.