Efeito da adição da casca de banana no desenvolvimento e análise sensorial de cupcakes.

Abstract

Banana is a widely consumed fruit and, despite the fact that its peel has a high nutritional value, it is still underused in human nutrition. With the aim of reducing waste, the integral use of food appears as a sustainable alternative for the use of natural resources. In this sense, this research aimed to develop different formulations of cupcakes from banana peel and evaluate their acceptance, purchase intention and acceptability index. For this, three samples of cupcakes were developed, namely: CC (control cupcake), C10 (cupcake added with 10% banana peel) and C20 (cupcake added with 20% banana peel). Sensory analysis was performed with adults between 18 and 39 years old, totaling 60 untrained tasters. An affective acceptance test was applied by hedonic scale, a purchase intention test and, finally, the acceptability index of each elaborated product was calculated. Means were evaluated by analysis of variance and compared using Tukey's test at 5% significance. The results of the acceptance test show that there were no differences between the samples for the attributes of appearance, color, aroma, flavor and consistency. However, for the global evaluation, lower values were observed between C20, in the other treatments. The acceptance index revealed that all the samples obtained ≥80% for all the attributes evaluated, demonstrating a high acceptance. Thus, the incorporation of banana peel as a culinary ingredient did not influence the sensory characteristics evaluated, being a promising strategy for the inclusion of this by-product in human nutrition.