MÉTODOS DE INIBIÇÃO DO ESCURECIMENTO ENZIMÁTICO NA PRODUÇÃO DE BANANAS PASSA: ANÁLISE DE VIABILIDADE ECONÔMICA

Abstract

The inhibition of enzymatic browning is of wide commercial interest due to its characteristic of conservation. However, the inclusion of a process step in a productive chain whose objective is to preserve the product against this phenomenon may increase the production costs too much, making the process unfeasible. In this scenario, by means of a bibliographic research, the most cited methods in literature for the inhibition of enzymatic browning in fruits were analyzed. From these results, a survey of prices was carried out in order to analyze costs and availability of inputs and, from these data, different methods were proposed for the inhibition of enzymatic browning in raisin bananas, having as a parameter the cost-benefit of each method, concluding that the combination of bleaching and osmotic dehydration was possibly the best method because of the satisfactory result of acceptance in up to 120 days and for more than three times less than the other methods.