分离
可滴定酸
食品科学
化学
图基射程试验
橙色(颜色)
感官分析
数学
统计
作者
Bruno Fonsêca Feitosa,Charlene Maria Alcântara,Y. J. A. LUCENA,Emanuel Neto Alves de Oliveira,Mônica Tejo Cavalcanti,Lilian Regina Barros Mariutti,Maíra Felinto Lopes
标识
DOI:10.1016/j.foodres.2023.113021
摘要
This study aimed to prepare artisanal tomato sauce (TSC, control) containing 10% (TS10) or 20% (TS20) of whole green banana biomass (GBB). Tomato sauce formulations were evaluated for storage stability, sensory acceptability, and color and sensory parameters correlations. Data were subjected to Analysis of Variance, followed by the comparison of means by Tukey's test (p < 0.05 and p < 0.01). Correspondence analysis was used to assess the responses to a Check-All-That-Apply questionnaire. A significant effect was observed (p > 0.05) for the interaction between storage time and GBB addition on all physicochemical parameters. GBB reduced titratable acidity and total soluble solids (p < 0.05), possibly because of its high content of complex carbohydrates. All tomato sauce formulations had adequate microbiological quality for human consumption after preparation. Sauce consistency increased with increasing GBB concentrations, improving the sensory acceptance of this attribute. All formulations achieved the minimum threshold for overall acceptability (70%). A thickening effect was observed with the addition of 20% GBB, resulting in significantly (p < 0.05) higher body, higher consistency, and reduced syneresis. TS20 was described as firm, very consistent, light orange in color, and very smooth. The results support the potential of whole GBB as a natural food additive.
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