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

bananas are one of the most consumed fruits globally, yet their high perishability due to water activity necessitates processing to extend shelf life. This study evaluated biochemical and nutritional characterization (moisture content, water activity, pH, total acidity, soluble solids, reducing sugars, apparent sucrose, hydroxymethylfurfural, color, viscosity, ash, insoluble solids, minerals, and electrical conductivity, volatile and sugar composition) and thermal analysis of a syrup made from two ripe bananas species (Musa sapientum L. and Musa acuminate Colla). The syrup was produced (process with a patent requested) and characterized as fruit and table syrup. The syrup showed a moisture content of 36.63%, pH of 4.63, and water activity of 0.8, ensuring good stability and shelf life, and hydroxymethylfurfural of 53.27 mg/kg. Mineral analysis revealed high levels of potassium (0.95 g/100 mL), magnesium (0.55 g/100 mL), iron (0.35 g/100 mL), and calcium (0.28 g/100 mL). Sugar analysis indicated the presence of sucrose (35.1%), fructose (32.7%), and glucose (32.2%). The syrup's dark color suggests its potential use in foods with brownish tones. Thermal decomposition occurred at around 120 °C, demonstrating good thermal stability. This study highlights the potential of banana syrup as a sucrose replacement, promoting bioeconomy and reducing food waste from ripe bananas.