O papel da farinha de batata-doce (Ipomoea batatas L.) de polpa branca no melhoramento das propriedades organolépticas da farinha de banana verde (Musa paradisiaca)

Abstract

Flour is the product obtained from the dehydration and grinding of food, generally cereals, fruits and tubers. It is used in the production of various by-products such as bread and cakes. Due to the fact that flour is a product widely used in the food industry, the present work aimed to The objective is to produce a flour composed of green banana and white-fleshed sweet potato, with a view to evaluate the effect of partially replacing green banana flour with sweet potato flour on improvement of the organoleptic properties of green banana flour. To this end, they were 4 formulations were developed, with different proportions of sweet potato flour, where, FP (100% FBV) corresponded to the standard flour, F1 (90% FBV+10% FBD), F2 and F3 with the following proportions: F2 (80% FBV+20% FBD) and F3 (70% FBV+30% FBD) respectively. With these formulations, including sweet potato flour (FBD), the physicochemical analyzes for determining moisture content using the direct drying method in an oven at 105 °C, Ashes from incineration in a muffle furnace at 550 °C, Proteins by the colorimetric method (Salicylic blue), Lipids by direct Soxhlet extraction and Carbohydrates by the difference between 100 and the sum in percentage of the values ​​of humidity, ash, lipids and protein, the pH through by the electrometric method, the titratable acidity by the titrimetric method, the Brix° by the refractometer and aW using the AquaLab water activity meter.1.138 / 5.000 Regarding the physical-chemical analyzes the following results were obtained: higher moisture content (6.3%) for to F1, higher ash content (3.66%) for FBD, higher protein content (6.94%) for F1, higher of lipids (06%) for F1 and F2 and higher carbohydrate content for F3 (87.13%) for the remaining parameters whose analyzes were carried out on plain and F1 flours, the following average values: highest pH content (6.17), and acidity (1.065%) for FBV and highest Brix° (0.7) and aW (0.519) for FBD. To assess the degree of appreciation of the product, it was The sensorial analysis was carried out, which included a panel of 30 untrained tasters, where, 4 formulations already mentioned above were used. Obtaining assessment results sensory analysis was done based on ANOVA (One-Way). From the results obtained in the sensory analysis in Regarding the formulations developed, there was no difference, however, F3 was the most appreciated. In addition to sensory analysis, microbiological analyzes were also carried out to count of molds and yeasts (BL) and Mesophilic Aerobic Bacteria (BAM) in FP and F1.In the BL count, all formulations were within the limit established by the LNHAA, which is 5 log [CFU/g], however, FP had a higher BL microbial load and F1 had a higher BAM microbial load. In general, the analyzes were carried out to understand the level of quality, acceptance, hygiene and storage of the flours produced and, according to the results, they meet the aforementioned standards that make them suitable for consumption.(TRADUÇAO NOSSA)