FERRO, M. M. A.; http://lattes.cnpq.br/5303304105026040; FERRO, Maria Madalena Alves.
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.
