Couverture / Jaquette

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.

Note biographique

Ingegnere alimentare, laureato presso l'Università Federale del Mato Grosso nel maggio 2016. Master in Tecnologia alimentare, Istituto federale di Goiás, in corso.

Détails