title: Quality evaluation of banana skin extract jellies.
abstract: Due to the great volume of banana skin resulting from the industrialization of banana and to their high pectin content, the objectives of the present study were to evaluate the effect of the following factors: extract/sugar, pectin and citric acid on the chemical, physical and sensory qualities of the jellies obtained. A complete factorial experimental design was used (2(3)) with 3 central points to evaluate the influence of the factors on the dependent variables, testing the linear models. The chemical properties underwent few alterations and the instrumental and sensory texture attributes were mainly affected by the extract/sugar ratio and the pectin level. The brittleness, elasticity and gumminess increased with increases in the extract/ sugar ratio and pectin level. According to the sensory analysis and the purchasing intention, the best formulations were those obtained using a higher extract/sugar ratio (60/40) and lower pectin level (0.5 g/ 100), combined with the highest (20 mL) or lowest volumes of citric acid (15 mL), with scores for all the attributes in the range from 'I liked slightly' to 'I liked moderately'.
authors: Department of Food Science, Federal University of Lavras, Lavras, MG, Brazil. sborges@ufla.br
authors: S V
authors: SV
authors: Borges
authors: W A
authors: WA
authors: Valente
authors: L P
authors: LP
authors: Figueiredo
authors: M V
authors: MV
authors: Dias
authors: P P
authors: PP
authors: Pereira
authors: A G T
authors: AG
authors: Pereira
authors: P R
authors: PR
authors: Clemente
mesh_terms: D002241:Carbohydrates / Q000032:analysis; D055598:Chemical Phenomena; D019343:Citric Acid / Q000032:analysis; D005524:Food Technology / Q000379:methods*; D005638:Fruit / Q000737:chemistry*; D005782:Gels / Q000737:chemistry*; D006801:Humans; D028521:Musa / Q000737:chemistry*; D010368:Pectins / Q000032:analysis; D010936:Plant Extracts / Q000737:chemistry*
chemical_list: D002241:Carbohydrates; D005782:Gels; D010936:Plant Extracts; D019343:Citric Acid; D010368:Pectins