Desenvolvimento, avaliação físico-química e sensorial de bananada com propriedades funcionais

• Ano de defesa: 2012
• Autor(a) principal: Aline Cristina Pinheiro Amorim
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Minas Gerais; UFMG
• Palavras-chave em Português: Desenvolvimento tecnológico; Análise sensorial; Prebiótico; Consumidor; Banana; Banana Produtos; Frutas tropicais Pesquisa; Frutas tropicais Industria; Alimentos Avaliação sensorial; Avaliação sensorial; Alimentos funcionais
• Link de acesso: http://hdl.handle.net/1843/BUOS-96NK6C

Among the various sectors of Brazilian agribusiness, there is the processing of tropical fruits. Banana is a tropical fruit whose production is very important for the national agriculture. The consensus is that dietary fiber coming from the processing of fruits and vegetables, and is highly available, has high nutritional value, low -calorie, antioxidant, and fermentation and, additionally, high water retention capacity. The objective of this study was to develop novel formulations based in banana fiber source and to characterize it as to the physical, chemical and consumer acceptance, taking into account information about health benefit claims. The banana based products have been developed and characterized sensorially evaluated from the fruit pulp. We formulated four different products: Product A (Bananada no added sugar), Product B (Bananada no added sugar with fructooligosaccharides (FOS) and biomass of green bananas), Product C (Bananada no added sugar plums) and product D (Bananada no added sugar plum, FOS and biomass of green bananas). The result of the physical-chemical analysis of the formulations showed that the levels of protein, total fat and ash showed no significant difference between samples A, B, C and D (> 0.05). All samples showed a high dietary fiber content, since the value was greater than 6% for all formulations. The formulation had a higher C content in relation to other fibers (> 0.05). The carbohydrate contents were higher in samples B and D (> 0.05). Formulations A, B, C and D had total phenolic compounds of 464.8, 500.3, 525.6 and 558.3 mg/100g respectively. Sensory analysis of four formulations developed experimentally revealed that all samples had grade point averages in the area of acceptance of the hybrid hedonic scale for all attributes. In general, the presence of information about the formulations had a positive influence acceptance and purchase intent for all samples.