Caracterização e estabilidade de pré-misturas para bolos à base de farinha de banana verde

Abstract

In Brazil, the market of the cakes pre-mixtures has presented trends of growth in these last years, with innovative products and prolonged shelf life. The green banana was presented as an alternative to formulate cake pre-mixtures, through the use of green banana flour, with 0%, 15%, 30%, 45% and 60% in substitution to the wheat flour. This work was realized with the objective to characterize, under technological aspects, the green banana flour through the physical-chemical and microbiological valuation, to analyse the mixing flour with banana flour by the rheological tests (faronigraph and paste viscosity) and cakes sensorial study through the sensorial analysis to the choice the pre-mixture most accepted, to formulation and stability, during 120 days of storage. Analyses through physical-chemical, microbiological, physical and sensorial of cakes had been carried. The green banana presented favorable results about the yield: 74.5% of green banana flour from the banana without rind and 14.59% from the banana with rind, revealing rich mineral source potassium, phosphorus, calcium, sulphur and zinc. The farinograph demonstrates that the more the amount of green banana flour on the mixing flour formulations, the bigger absorption of water and the minor the stability of gluten. The behavior of mixing flours in viscosity, for the evaluated parameters, showed the influence of the green banana starch in viscosity with high values in maximum viscosity, minimum, final and set-back. The pre-mixture kept steady in the storage, originating cakes with quality, until the 90 days of storage and with microbiological quality without presence of microrganisms, until the 120 days of storage. The sensorial analysis of cakes showed great acceptance, for the judges, the formularization with 60% of green banana flour, through the attributes appearance, texture, taste and flavor.