AVALIAÇÃO FÍSICO-QUÍMICA, MICROBIOLÓGICA E SENSORIAL DE VITAMINA DE BANANA COM CASCA

Abstract

This work aimed to evaluate the physical chemical, microbiological and sensory characteristics of banana juice with peel. The bananas of Nanica cultivar (Musa acuminata Dwarf Cavendish) were in 7th stage of maturation. The UHT whole milk used was with 3% o fat. The treatments were 0%, 10%, 25% and 35% of addition of banana peel to the banana juice. The physical chemical analysis (acidity, pH, density, humidity, ashes and fat) were carried out in triplicate. For microbiological evaluation, total coliforms (35 ºC) and thermotolerant coliforms (45ºC) analysis were performed by the Multiples Tubes Method and the results expressed in MPN/g. The sensory evaluation was applied to 50 non-trained panelists using a blind test with a structured hedonic scale of nine points. The data were submitted to ANOVA and Tukey Test at 5% of significance to verify the interactions between the averages. The acidity presented a significant statistical difference, with an average of 1.59%. The average pH was 6.57 and presented statistical differences between the treatments. To density, humidity, fat and ashes the averages were 1,543 g/dm3, 84.17%, 1.03% and 0.83%, respectively. The microbiological analysis were negative for total coliforms and thermotolerant coliforms, indicating that the Good Manufacture practices were efficient. To sensory evaluation, the higher index of acceptance was to the treatment 25% and 54% of the panelists consuming banana juice at least once a month.