Sensorial analysis
Sensorial tests were performed in standardized individual cabins possessing adequate illumination. Banana samples were served in individual plates, codified with a three-digit number, to 34 untrained panelists which were composed of students and university employees (being 19 men and 15 women). The samples were evaluated using a preference test based on a nine-point hedonic scale (9 = like extremely and 1 = dislike extremely), wherein appearance and taste attributes were measured.
2.4 Statistical analysis
The results were evaluated by analysis of variance (ANOVA) and comparison of mean values by Tukey’s test, applied at 5% level of significance (p < 0.05), using the statistical program SAS (1993).
3 Results and discussion
Table 1 presents the data obtained for the moisture content of banana slices in the two formats. There was a significant difference (p < 0.05) in the acceptance test of the two products and dehydrated banana cut in round slices was preferred. The advantage of round slices was in maintaining the uniformity of the product, while for the longitudinal format, it was a greater integrity of the banana fruit. In a sensorial acceptance test performed in the laboratory on the general appearance and taste attributes of the two formats, a higher score (8.1) was obtained for the bananas cut in round slices as compared to the longitudinal cuts (6.6), resulting in preference for the round format.
Figures 1 and 2 present the osmotic dehydration curves of banana slices at temperatures of 49 and 28 °C, respectively, for the concentrations of 50, 60 and 67 °Brix, for different time treatments. From these results, it was verified that moisture content decreased sharply in the first 6 hours of dehydration, after which the reduction was very slow until the final period of
Sensorial analysisSensorial tests were performed in standardized individual cabins possessing adequate illumination. Banana samples were served in individual plates, codified with a three-digit number, to 34 untrained panelists which were composed of students and university employees (being 19 men and 15 women). The samples were evaluated using a preference test based on a nine-point hedonic scale (9 = like extremely and 1 = dislike extremely), wherein appearance and taste attributes were measured.2.4 Statistical analysisThe results were evaluated by analysis of variance (ANOVA) and comparison of mean values by Tukey’s test, applied at 5% level of significance (p < 0.05), using the statistical program SAS (1993).3 Results and discussionTable 1 presents the data obtained for the moisture content of banana slices in the two formats. There was a significant difference (p < 0.05) in the acceptance test of the two products and dehydrated banana cut in round slices was preferred. The advantage of round slices was in maintaining the uniformity of the product, while for the longitudinal format, it was a greater integrity of the banana fruit. In a sensorial acceptance test performed in the laboratory on the general appearance and taste attributes of the two formats, a higher score (8.1) was obtained for the bananas cut in round slices as compared to the longitudinal cuts (6.6), resulting in preference for the round format.Figures 1 and 2 present the osmotic dehydration curves of banana slices at temperatures of 49 and 28 °C, respectively, for the concentrations of 50, 60 and 67 °Brix, for different time treatments. From these results, it was verified that moisture content decreased sharply in the first 6 hours of dehydration, after which the reduction was very slow until the final period of
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