Development and Sensorial Analysis of Food Products Using Green Banana Biomass. Issue 1 (2nd January 2017)

• Record Type: Journal Article
• Authors: Marques, Priscila Andressa Rovigatti; de Oliveira, Daniela Soares; Aguiar-Oliveira, Elizama; Maldonado, Rafael Resende
• Is Part Of: Journal of culinary science & technology. Volume 15:Issue 1(2017)
• Page Start: 64
• Page End: 74
• Publication Date: 2017-01-02
• Subjects: Brigadeiro -- cheese bread -- energy juice -- green banana biomass -- sensory analysis; Nutrition -- Periodicals; Food service -- Periodicals; Menus -- Periodicals; 641.505
• DOI: 10.1080/15428052.2016.1204972
• Languages: English
• ISSNs: 1542-8052

Abstract

ABSTRACT: The green banana biomass was added to three popular Brazilian foods: brigadeiro, cheese bread, and energy juice in quantities of (%w/w: g 100 g −1 ): 36, 15, and 4, respectively. These formulations were evaluated considering their nutritional values (based on the quantity of all ingredients used) and regarding the sensory acceptance (utilizing affective test). The results obtained indicated that there was a reduction of the quantity of calories, sodium, lipids, and carbohydrates in the brigadeiro and cheese bread. For the energy juice, there was an increase of calories, proteins, and lipids. Furthermore, for all formulations, there was a significant increase of the amount of fiber in comparison to the conventional formulations. The sensory analysis displayed satisfactory acceptance for the three formulations regarding the attributes: sweetness, texture, taste, and appearance. The study demonstrated that the green banana biomass had the potential to be applied to different formulations, improving their nutritional characteristics without loss of sensory acceptance.