Cake banana with fructooligosaccharide
Journal Title: Revista Verde de Agroecologia e Desenvolvimento Sustentável - Year 2019, Vol 14, Issue 1
Abstract
The objective of this study was to elaborate cake formulations with green banana flour (Musa sp) and fructooligosaccharide, and to evaluate the effect of the substitution of wheat flour for green banana flour, with respect to the sensorial and chemical characteristics of the proposed product. Three cake formulations were prepared, which were microbiologically (molds and yeasts, total coliforms, thermotolerant coliforms and Salmonella sp.), Sensory (preference, acceptance and purchase intention) and chemically (moisture, lipids, proteins, ashes, total phenolics, diphenyl-picryl-hydrazine radical and iron reduction). In addition, the total carbohydrates and the caloric percentage of the cakes were determined. The three cake formulations were microbiologically safe, differed sensory in appearance and color, these parameters being statistically the same formulations 1 and 3, and formulations 2 and 3. The chemical composition ranged from humidity (22.82 to 28.67), total phenolics (124 to 267.08) and reduction of iron (4.45 to 10.18). The substitution of wheat flour for banana flour did not influence the microbiological quality of the cakes, the sensorial preference and the consumption potential, but had little effect on the sensory acceptance and on the chemical composition, thus, due to the characteristics observed in the cake formulations with banana flour and fructooligosaccharide indicate that these are potentially commercially and nutritionally attractive.
Authors and Affiliations
Laísa Cedraz Cerqueira de Carvalho, Igor Macedo Ferreira, Ana Mara Oliveira e Silva, Tatiana Pacheco Nunes, Michelle Garcêz de Carvalho
Keywords
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- EP ID EP555415
- DOI 10.18378/rvads.v14i1.5742
- Views 119
- Downloads 0
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