FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




Effect of pretreatment on the chemical composition and sensory traits of frozen banana desserts


It was attempted to utilize banana fruit of far-advanced consumption ripeness for the preparation of frozen desserts. Bananas cut in slices were subjected to the preliminary treatment of blanching in 30% sugar syrup acidified with citric acid or soaking during 24 h in 50% acidified sugar syrup with different additives such as L-ascorbic acid, sodium bisulphite and calcium chloride. The aim of the treatment was to stabilize colour, remove gaseous substances, and if possible harden the fruit. The level of dry matter, sugars, acids, protopectins, pectins, polyphenols, vitamin C, calcium, SO2, and the activity of peroxidase were determined in the raw material, prepared slices, and in the product after 6 months of frozen storage. Sensorial analysis of the products showed that the blanching did not ensure a good quality of frozen desserts. Of 6 different samples subjected to soaking only that in syrup enriched with 0.8% citric acid, 0.2% L-ascorbic acid, and 1% calcium chloride ensured the preparation of frozen products whose sensorial quality approximated to a good grade.