Análises físicas e físico-química de cookies sabor chocolate obtidos a partir da farinha da casca de banana.

Abstract

Food waste is one of the main problems that cause concern worldwide, in view of the environmental, social and economic impacts. The non-use of food in its entirety and the lack of information on the nutritional values of the bark, stems and leaves, for example, cause the loss of tons of food resources that could be used. The full use of food is a sustainable alternative to avoid excess organic waste that is discarded in the environment, in addition to increasing the nutritional value of the preparations. Foods like bananas can be made the most of, including the peel, which has a higher nutritional content than the fruit and is rich in fiber. Therefore, this study aims to develop different biscuit formulations obtained from banana peel flour, for its subsequent evaluation of physical and physicochemical parameters. For this, three formulations were developed: CC (biscuit control), C10% (biscuit added with 10% banana peel flour) and C20% (biscuit added with 20% banana peel flour). Laboratory procedures were carried out to determine the physical-chemical parameters in relation to ash content, humidity, water activity, pH and acidity. It was observed that the use of banana peel flour significantly increased the ash content and reduced the pH of the prepared cookies. Moisture content, water activity, and acidity also increased with the use of banana peel. Having said this, it is concluded that the use of banana peel is a viable and sustainable alternative to increase the nutritional value of cookies and reduce food waste.