Article Evaluation of chemical and sensory composition of banana with cinnamon liqueur: effect of storage process
Gicele Santos do NASCIMENTO,
Gabriela Ramos BORGES,
Camila SCHEID
et al.
Abstract:Banana (Musa sp.) fruits present a high sensory quality and are a source of sugars, minerals, vitamins, and pleasant aroma and flavor and represent a valuable raw material to liqueur production. The aim of this study was to investigate differences in the sensory, chemical, and characteristics of banana liqueurs elaborated by different concentrations of cinnamon (0.25, 0.5, and 0.75%), added as powder and bark form. The cinnamon (Cinnamon cassia) was used to improve the taste and aroma of liqueurs, verifying it… Show more
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