DESENVOLVIMENTO DE MISTURA PARA BOLO COM ADIÇÃO DE FARINHA DA CASCA DO ABACAXI (Ananas comuns L. Merril) E FARINHA DE BANANA VERDE (Musa spp)

Abstract

Cakes are products appreciated by Brazilians, including those with diabetes, but there is a wide lack of this product that ensures glycemic control; Thus, this research aimed to develop a product which people with diabetes can eat. Therefore, food products can be enriched or added with functional flours made from fruits or their by-products in order to add nutritional value. In the present study were developed two types of flours to be used as cake mix ingredient: pineapple peel flour from cultivar Pérola and green banana flour from cultivar Prata. The effectiveness of these flours in the cake mix preparation was observed and analyzed by carrying out physical, chemical and technological analyzes of pineapple peel (FCA) and green banana (FBV) flours, which presented high rates of resistant starch and fibers. To determine the samples simplex centroid a mix design was used with flour mixtures in different proportions for cakes preparation. The cakes from the design were produced and after that, it was carried out the physical-chemical and sensory analysis with three cake mix formulations. The results were represented by the sensory analysis, with acceptance and purchase intention above 70%, for three analyzed formulations. Yet, it was noticed that the formulation with 100% green banana flour scored an acceptability index above 86%. Promoting the development of cake mix as a new product prepared with high added nutritional value.

KEYWORDS: Pineapple flour; Green banana flour; Cake mix; Special purpose products; Diabetes.