Making Acerola Jelly with Green Banana Biomass - Physico-chemical and sensory analysis of prepared jam

In view of the high perishability of fruits such as acerola and banana and the population's great concern to adopt healthier eating habits, four formulations of acerola jelly with green banana biomass were prepared, with different percentages of biomass added. All the jelly treatments were subjected to analysis of pH, titratable acidity, soluble solids, vitamin C, moisture, ash, lipids, crude fiber and also sensory analysis and purchase intention.

About the author

Food engineer, graduated from the Federal University of Mato Grosso in May 2016. Master's degree in Food Technology, Federal Institute of Goiás, in progress.

Product details

• Authors: Lucas Otávio Buosi, Gleyce Kelle Ilidio Pinheiro, Luciana Costa Lima
• Publisher: Our Knowledge Publishing
• Languages: English
• Product format: Paperback / Softback
• Released: 28.02.2024
• EAN: 9786207219315
• ISBN: 9786207219315
• No. of pages: 52
• Subject: Natural sciences, medicine, IT, technology > Chemistry > Physical chemistry