Padronização e verificação da aceitabilidade de preparações culinárias a base de banana verde

Abstract

The acquisition of food family farming requires a rational use of products of vegetable gardens and orchards, which is fundamental, both to improve the diversification of food, how to combat waste. Accordingly, this study aims to develop culinary preparations with a basis of green bananas, aimed at combating waste of fruit and food diversification. This is an experimental study, based on the principles of dietetics, the Technical study was divided into three stages: (1) definition of preparations, (2) preparation, with elaboration of technical data to FTP and preparation (3) verifying the acceptability, being the selected preparations for the experiment: Escondidinho green banana with ground beef and green banana salad. The results show that both preparation gets the Escondidinho, as the green banana salad were considered approved, once presented a general index of acceptability of 87.12% 72.61% respectively, and without any of the present variables up to 70%. In concluding, the preparations were as a viable alternative to diversification of menus, particularly as enlargement of the list of the food group of white color, the same and may improve the nutritional value of the me als and promote the fightagainst the waste of fruit, further studies suggested that seek to raise the index of acceptability, to reduce possible debris and consequently combat waste.