Elaboração e análise sensorial de cookie à base da farinha da casca da banana.

Abstract

Food waste is one of today's major problems and concerns society, as it causes environmental, social and economic damage. One way to reduce waste is the complete use of food. Banana is a food that, when used in its entirety, can provide several health benefits to the consumer. In addition, it is one of the most productive fruits and one of the most consumed in the world, mainly in Brazil. Banana peel-based food formulation has been widely used in bakery products. For this reason, the present study aimed to develop different formulations of potentially functional biscuits based on banana peel flour and to evaluate their sensory characteristics through a structured hedonic scale of 9 points, in which appearance, color, aroma were verified. , taste, consistency and global evaluation. of the developed products. For this, a sensory analysis was carried out in the Food Sensory Analysis Laboratory, where the acceptance, acceptability index and purchase intention of the developed products were verified. Three formulations were developed for this: CC (cookie control), CB10% (cookie added with 10% banana peel flour) and CB20% (cookie added with 10% banana peel flour). It was observed that most of the developed formulations presented good sensory acceptance, where the evaluated attributes varied between 5.58-7.48, corresponding to "I neither liked it/did not dislike it-I moderately liked it" on the hedonic scale for CC, 6.68-7.38 " I liked it a little-I liked it moderately” for CB10%, and 5.25- 6.72 “I didn't like it/I liked it a little” for CB20%, aroma being the only attribute that did not differ significantly between the three samples. The acceptability index ranged between 58.33% and 83.11%. Thus, it is clear that the addition of banana peel flour can be a good alternative to improve the sensory characteristics of chocolate-flavored cookies.