Bentonita cálcica utilizada na fabricação de doce de banana em massa - avaliação da qualidade.

Abstract

Calcium bentonite contains a large amount of nutrients, such as calcium, magnesium, copper, iron, potassium, sodium and silica, which can enrich sweets in the masses and contribute to their improvement and quality. The objective of this work was to evaluate the efficiency of calcium bentonite when added to the sweet mass of banana in different proportions, analyzing its physicochemical, microbiological and sensorial characteristics. The physico-chemical results indicated that banana with calcium bentonite added an increase in protein content, ash and moisture. PH, titratable total acidity, soluble solids (ºBrix), and vitamin C are compatible with values found in other sweets in bulk. As for the use of good practices in processing, the candy is within the ideal microbiological standard and, therefore, is fit for consumption. The sensorial analysis of the product was carried out through the affective test of acceptability to evaluate the aroma, color, taste, appearance and texture attributes, as well as the judge's buying attitude towards the elaborated candy, which proved the acceptance of the product. In summary, for the attributes of color, aroma, taste, appearance and texture the average in all the formulation tested was between the notes "I enjoyed very much" and "I liked very much" and in relation to the intention of purchase the note that prevailed was "I would probably buy the product."