Obtenção de mistura para bolo a partir da biomassa de banana verde pelo processo de liofilização.

Abstract

Obtaining cake mix from green banana biomass by freeze-drying process. This work aimed to produce a gluten free cake mix, chocolate flavor, powder from the biomass of green bananas. Green bananas were subjected to cooking and after this process were produced three types of biomass with addition of water at a rate of 1:2 (v/m): biomass pulp, using only the pulp, the integral using bark and pulp biomass and biomass composed of 50% 50% pulp and peel. From the biomasses were drafted three cake mixture formulations: formulating with only biomass pulp (robertbafaro); formulation with integral biomass (MPB2) and formulation with 50% of the biomass pulp and 50% of the biomass (MPB3). In each formulation along the biomass was added demerara sugar, starch and cocoa powder and homogenized, then subjected to freezing in freezer to -18° C for 48 hours, soon after were freeze dried. After the process of freeze drying and milling for the production of powders added baking powder and store the lyophilized cake mixes in laminated packaging. The powders were characterized as physical and chemical parameters. Then the mixtures were reconstituted individually by adding milk, eggs and vegetable fat and analyzed how the rheological properties. Soon after, roasted, then cooled by 60 min, packaged and stored in plastic bags. The cakes were subjected to sensory analysis, microbiological analysis and texture profile.