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- Title
PARÂMETROS FÍSICO-QUÍMICOS E SENSORIAIS DE IOGURTES COM BIOMASSA DA BANANA VERDE.
- Authors
Rezende Silveira, Ana Carolina; Pereira da Silva, Marco Antônio; Campos de Moura, Lígia; Gonçalves Souza, Diene; Rocha Plácido, Geovana; Caliari, Márcio
- Abstract
This study aimed to evaluate the physicochemical and sensory properties of yogurt enriched with green banana biomass (GBB), made with three different formulations (5%, 10% and 15% of BBV). It was used refrigerated milk of the dairy industry in the city of Rio Verde, Brazil. Green bananas (Musa acuminata subgroup Cavendish cultivar dwarf) were obtained from farm Southwest Goiás state, were then washed with peel under running water followed by rinsing after were sanitized in sodium hypochlorite solution at 100 ppm for 10 minutes and processed under pressure to obtain biomass. The yoghurts were made with yeast and probiotic-enriched biomass of green banana at increasing levels. We evaluated the moisture, protein, fat, ash, total phenolics, color, macro and micro nutrients, pH, titratable acidity and sensory analysis of yogurts with GBB. Given the results of taste, texture and intention to purchase the formulation of yogurts 5% biomass of green banana was the most suitable for the development of fermented milk with functional properties. Further studies should be conducted with a view to involving the biomass of the green banana fruit pulp to improve the sensory acceptance, especially by consumers looking for healthy food.
- Publication
Global Science & Technology, 2017, Vol 10, Issue 1, p29
- ISSN
1984-3801
- Publication type
Article