BRITO, Y. A.; http://lattes.cnpq.br/1654785191237344; BRITO, Yris Almeida.
Abstract:
Due to its high nutritional value and low cost, bananas are widely consumed throughout the
world. However, its peel, despite being commonly discarded, has greater nutritional potential
than the pulp and can be used in different products. In this context, the present work aimed to
evaluate the physical and physicochemical parameters of cupcakes made from banana peel.
The study was carried out in the laboratories of the Center for Education and Health of the
Federal University of Campina Grande and, for this, three formulations of cakes were
prepared from the banana peel, namely: CC (control cake), C10 ( cupcake added with 10%
banana peel) and C20 (cupcake added with 20% banana peel) and their physicochemical
characteristics were determined: moisture content, ash, pH, water activity and acidity. The
addition of 20% banana peel (C20) increased the parameters of moisture, ash, pH and water
activity compared to the other treatments. Regarding acidity, the addition of banana peel made
the muffins slightly less acidic compared to the control. Thus, the addition of banana peel
mass influenced all the physical and physicochemical parameters evaluated. Finally, it is
concluded that the use of banana peel in the preparation of cupcakes can be a promising
strategy to include this by-product in the development of new bakery products.