Rafael Resende Maldonado

Development and Sensorial Analysis of Food Products Using Green Banana Biomass

ABSTRACT The green banana biomass was added to three popular Brazilian foods: brigadeiro, cheese bread, and energy juice in quantities of (%w/w: g 100 g−1): 36, 15, and 4, respectively. These formulations were evaluated considering their nutritional values (based on the quantity of all ingredients used) and regarding the sensory acceptance (utilizing affective test). The results obtained indicated that there was a reduction of the quantity of calories, sodium, lipids, and carbohydrates in the brigadeiro and cheese bread. For the energy juice, there was an increase of calories, proteins, and lipids. Furthermore, for all formulations, there was a significant increase of the amount of fiber in comparison to the conventional formulations. The sensory analysis displayed satisfactory acceptance for the three formulations regarding the attributes: sweetness, texture, taste, and appearance. The study demonstrated that the green banana biomass had the potential to be applied to different formulations, improving their nutritional characteristics without loss of sensory acceptance.

Production of low-calorie ice cream utilizing apple peel and pulp

ABSTRACT The use of normally discarded parts of fruits (such as peel, stems, etc.) presents as much potential for the reduction of the residue accumulation as for the obtainment of healthier products. In this study, three ice cream formulations utilizing apple pulp and peel were evaluated by means of physical–chemical and sensory analyses. The best formulation obtained was prepared with (% w/w): 62.3% of apple (peel and pulp), 12.5% of skimmed milk, 12.5% of condensed milk, 12.5% of cream and 0.2% of emulsifier. This formulation presented sensory acceptance between 84% and 92%, reduced caloric content (110 kcal/100 g), high-fiber content (0.81%) and low-total sugar concentration (17.8%). The results obtained demonstrate that it is possible to incorporate the apple peel in the production of ice cream with good sensory acceptance, cost reduction and addition of nutrients to the final product.