AVALIAÇÃO FÍSICO-QUÍMICA, MICROBIOLÓGICA E SENSORIAL DE PÃES ENRIQUECIDOS COM FARINHA DE BANANA VERDE COM E SEM CASCA

Abstract

The objective of this work was to evaluate the physicochemical, microbiological and sensory composition of breads enriched with green banana (Musa ssp.) flour of cultivar “Maçã Tropical”, with and without peel. Banana is one of the most consumed fruits worldwide, being produced in the majority of tropical countries to human consumption. The presence of three different natural sugars (saccharose, fructose and glucose) make it a good source of energy to the organism. The unripe fruits were classified, washed, sanitized, rinsed, sliced (1 to 2 mm of thick) and submerged in 0.5% citric acid solution. In the following steps, were prepared five formulations of bread using green banana flour with peel (0%; 10 % and 15% GBP) and without peel flour (10 % and 15% GBF). The breads were ovened, packed and stored until the analysis. The results of pH showed there was a statistical difference between GBP and GBF, with 5.52 and 5.16, respectively. The titratable acidity of GBP was 0.60 g.100 g^-1, presenting statistical difference from GBF (1.21 g.100 g^-1). To ash levels, the treatment GBF 10% (0.90 g.100 g^-1) presented the minor value, differing statiscally from the others formulations. It was observed an increase of titratable acidity of bread with the addition of GBP 15 (1.10%) and GBF 15 (0.99%) compared to control (0.83%). To humidity, a similar effect was observed with the addition of GBP 15 (22.60%) and GBF 15 (20.22%) compared to control (14.81%). For sensory analysis, the controle presented higher score of acceptance index (86.44%) followed by treatment GBF 10 (81.16%) and GBF 10 (74.67%), respectivally. Tjhe others treatments did get socre lower than 70%. All banana flour and all bread formulations do not presented microbiological contaminants. The physical and chemical parameters analyzed attend to Brazilian legislation.