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Utilização de pó de banana verde em fruta tradicional

Utilização de pó de banana verde em fruta tradicional

          
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About the Book

O presente estudo foi realizado com o objetivo de preparar thekua, incorporando pó de banana verde. O produto preparado sem qualquer incorporação serviu de controlo (T0). A farinha de trigo 80 por cento, 60 por cento, 40 por cento foi misturada com 20 por cento, 40 por cento, 60 por cento de banana verde em pó para servir como tratamentos experimentais T1, T2 e T3. Cada tratamento foi replicado três vezes. A avaliação sensorial do thekua foi realizada utilizando uma escala hedónica de 9. Os dados obtidos durante o estudo foram analisados estatisticamente utilizando a análise de variância e a diferença crítica. Com base nos resultados, concluiu-se que o T2 (40% de banana verde em pó e 60% de farinha refinada) foi o mais aceitável em termos de sabor e aroma, cor, corpo e textura e aceitabilidade geral e, com base na aceitabilidade, conclui-se que foi incorporado em produtos alimentares tradicionais de valor acrescentado, nomeadamente "Thekua". A determinação dos nutrientes indica que o teor mais elevado de fibras, cálcio, fósforo e ferro foi encontrado no tratamento t3 T3. O custo do último tratamento do thekua 100 grm com base na matéria-prima foi de Rs Rs6-10,52.


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Product Details
  • ISBN-13: 9786207610914
  • Publisher: KS Omniscriptum Publishing
  • Publisher Imprint: Edicoes Nosso Conhecimento
  • Height: 229 mm
  • No of Pages: 60
  • Spine Width: 4 mm
  • Width: 152 mm
  • ISBN-10: 6207610911
  • Publisher Date: 31 May 2024
  • Binding: Paperback
  • Language: Portuguese
  • Returnable: N
  • Weight: 104 gr


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