两种香蕉（Musa sapientum L.和Musa acuminate Colla）的蔗糖成分分析。

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-02-11 DOI:10.1007/s13197-025-06224-z

Adriana Menegaro, Milene Oliveira Pereira, Evandro Bona, Gracielle Johann

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引用次数: 0

摘要

香蕉是全球消费量最大的水果之一，但由于水分活性，香蕉极易腐烂，因此需要对其进行加工以延长保质期。本研究评估了由两种成熟香蕉（Musa sapientum L.和Musa acuminate Colla）制成的糖浆的生化和营养特性（水分含量、水活度、pH值、总酸度、可溶性固体、还原糖、表观蔗糖、羟甲基糠醛、颜色、粘度、灰分、不溶性固体、矿物质、电导率、挥发性和糖成分）和热分析。该糖浆被生产出来（申请了专利），并被描述为水果糖浆和食用糖浆。该糖浆的含水量为36.63%，pH为4.63，水活度为0.8，具有良好的稳定性和保质期，羟甲基糠醛含量为53.27 mg/kg。矿物分析显示，钾（0.95 g/100 mL）、镁（0.55 g/100 mL）、铁（0.35 g/100 mL）和钙（0.28 g/100 mL）含量很高。糖分析表明存在蔗糖（35.1%）、果糖（32.7%）和葡萄糖（32.2%）。这种糖浆的深色表明它可能用于棕色调的食物。在120℃左右发生热分解，表现出良好的热稳定性。这项研究强调了香蕉糖浆作为蔗糖替代品的潜力，促进了生物经济，减少了熟香蕉的食物浪费。

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Analysis of the table syrup composition produced from two species of bananas (Musa sapientum L. and Musa acuminate Colla)

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Analysis of the table syrup composition produced from two species of bananas (Musa sapientum L. and Musa acuminate Colla)

Table syrup was obtained from two banana species without adding optional ingredients.

The syrup composition is 35.1% sucrose, 32.7% fructose, and 32.2% glucose.

The syrup is a source of natural sugars and can be applied as liquid sugar.

The syrup water activity is safe against bacterial spoilage.

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来源期刊

Journal of Food Science and Technology

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期刊介绍： The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.