Estabilidade da pré-mistura de bolo elaborada com 60% de farinha de banana verde

Abstract

The objective of work was to evaluate the physicochemical and microbiological stability of a cake pre-mixture made with 60% of green banana flour instead of wheat flour during a storage period of 120 days. The experimental delineation utilized was entirely randomized, with 5 treatments (time of storage - 0, 30, 60, 90 and 120 days) and 5 repetitions. During storage, the following determinations were made for each 30-day period: moisture, pH, total titratable acidity (TTA), vitamin C, coliforms at 45ºC, Bacillus cereus, Salmonella sp., filamentous fungi and yeasts. The physical-chemical evaluation showed that the pre-mixture kept its characteristics with small variations during storage at room temperature. The most expressive variation was observed in the pH and TTA parameters. The pre-mixture remained without alterations during the storage with regard to the growth of the pathogens: coliforms at 45ºC, Bacillus cereus, Salmonella sp., filamentary fungus and yeasts.