Desenvolvimento de receitas, produção e análise sensorial dos pães com diferentes porcentagens da farinha de banana verde

Abstract

The objective of this study was to develop breads with different percentages of green banana flour and to evaluate their acceptance. This is a descriptive cross-sectional laboratory study. Firstly, the easy-to-prepare recipes were developed and soon after the production of the loaves with the partial replacement of wheat flour with green banana flour (FBV), in the proportions of 10%, 20% and 30%, and for comparison a standard recipe of 0% green banana flour, and develops technical tokens for each sample of bread. The sensorial analysis was carried out with 54 volunteers among students and servers attending the Bistro, located at the Federal University of Grande Dourados, in Dourados / MS, and evaluated the samples for the following variables: color, aroma, taste and texture, and the data obtained were analyzed by the harmonic mean weight. The results showed a good acceptance for all the samples, with a greater acceptance in all of them of the texture variable, besides presenting characteristics of fiber sources, the loaves of 20% and 30%. Therefore, it is concluded that the sensorial analysis obtained a percentage higher than 70% in all samples and that the 20% and 30% breads can be sources of fiber.