Making Acerola Jelly with Green Banana Biomass - Ilidio Pinheiro, Gleyce Kelle;Lima, Luciana Costa;Buosi, Lucas Otávio
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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.

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Produktbeschreibung
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.
Autorenporträt
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.