Tanaka, Cyntia Akemi and Ruzon, Flávia Imanishi and Galvan, Diego and Gomes, Rodrigo José and Ressutte, Jéssica Barrionuevo and Bana, Fernanda Carla Henrique and Rocha, Thais de Souza and Spinosa, Wilma Aparecida and Castro-Gómez, Raúl Jorge Hernan (2020) Physicochemical Characterization and Volatile Compounds of Vinegar and Wine Produced from Banana Pulp. In: Current Research in Agricultural and Food Science Vol. 2. B P International, pp. 99-112. ISBN 978-93-90206-78-0
Full text not available from this repository.Abstract
A considerable part of world banana production is discarded due to excessive handling and
inadequate storage during and after harvest. Nevertheless, these residues can be used for industrial
purposes, such as production of fermented beverages, since its pulp is rich in carbohydrates. In this
study, the kinetic of acetic fermentation process using banana pulp by-products for vinegar production
was evaluated. Banana wine from alcoholic fermentation presented 6.81% (v/v) of alcohol content.
Kinetics parameters of acetic fermentation were: medium time of 39.9 h, acetic acid yield of 53.1%
and acetic acid productivity of 0.216 g/Lh. The vinegar showed 49.2 g/L of acetic acid; esters
concentrations were higher than in banana wine. Minerals in wine and vinegar from banana were
consistent with the amount observed in the pulp. The final product showed a chemical composition
with nutritional and sensory interest.
| Item Type: | Book Section |
|---|---|
| Subjects: | Oalibrary Press > Agricultural and Food Science |
| Depositing User: | Managing Editor |
| Date Deposited: | 20 Nov 2023 04:42 |
| Last Modified: | 20 Nov 2023 04:42 |
| URI: | http://asian.go4publish.com/id/eprint/3207 |
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