Making Acerola Jelly with Green Banana Biomass
Gleyce Kelle Ilidio Pinheiro, Luciana Costa Lima, Lucas Ot?vio Buosi
Making Acerola Jelly with Green Banana Biomass
Gleyce Kelle Ilidio Pinheiro, Luciana Costa Lima, Lucas Ot?vio Buosi
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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