Processamento e análise físico-química de cupcakes obtidos a partir da casca de banana.

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.