Elaboração, caracterização sensorial e microbiologia de bolinhos tipo “cupcake” obtidos a partir da farinha da casca de banana verde.

Abstract

Due to the high number of food waste or food waste, which has contributed to the increase in environmental impact, the use of green banana peel to produce flour can reduce these impacts, as well as offer a high amount of nutrients in relation to to the edible parts themselves. Therefore, the objective of this work was to elaborate and characterize the sensorial and microbiological aspects of cupcake type cookies added to the flour of the green banana peel. For this purpose, the banana peel flour and the ingredients used were purchased from the city of Cuité-Paraíba. Cookies formulations were prepared at the Food Technology Laboratory. Three formulations, BC (standard formulation, containing 100% wheat flour), BC1 (formulation containing 100% flour of the green banana peel) and BC2 (containing 50% of each flour) were prepared. For sensory analysis, the Hedonic Scale of 9 points was used, evaluating the acceptance, intention to buy and ordering of preference, and for the analysis of results, the Tukey's average test was performed at the 5% level of significance. Regarding the microbiological analysis, the counts of total coliforms, molds and yeasts, aerobic and mesophilic bacteria were evaluated, and an analysis of whether there was a growth of coagulase positive Staphylococcus. Regarding the sensory analysis, all the formulations added of the flour of the green banana peel were well accepted with respect to the evaluated attributes, with grades varying between 7 and 8. Regarding the microbiological analysis the results were in accordance with the established by the National Health Surveillance Agency. From the results, it can be concluded that the use of green banana flour in the elaboration of products is feasible, contributing positively with the technological innovations of the food area. The elaborated product provides considerable nutritional values, thus contributing to a better quality of life and consequently a healthy lifestyle.