AVALIAÇÃO FÍSICO-QUÍMICA E MICROBIOLÓGICA DE PÃES ENRIQUECIDOS COM FARINHA DE BANANA VERDE COM E SEM CASCA

Abstract

The banana is one of the most consumed fruits in the world, being included in most tropical countries for human consumption. The presence of three different natural sugars (sucrose, fructose and glucose) makes it a good source of energy for the body. The objective of this work was to evaluate a physical-chemical composition and microbiological quality of bread enriched with green banana flour (Musa spp.) From the cultivar “Maçã Tropical”, with and without peel. The green fruits were classified, washed, sanitized, rinsed, sliced (1 to 2 mm thick) and immersed in a 0.5% citric acid solution. In the following steps, the five bread treatments were prepared, two using green banana flour with peel (10% and 15% FBC), two using green banana flour without peel (10% and 15% FBS) and the control (0 % FBC and FBS). The breads were baked in the oven, packaged and stored until analysis. The results of different pH showed that there was statistical difference between the FBC and FBS flours, with 5.70 and 6.05, respectively. The titratable acidity of FBC flours was 1.21 g.100 g-1, alter FBS statistics 0.60 g.100 g-1. Regarding the ash levels of the breads, the treatments FSC 10% and control 0.90 g.100 g-1 were equal to each other, equal to the lower values, and differed statistically from controls FCC 10% and FCC 15%. There was an increase in the titratable acidity of the bread with the addition of FCC 15% (1.10%) and FSC 15% (0.99%) compared to the control (0.83%). For humidity, a similar effect was observed with the addition of FBC (FCC) 15% (22.60%) and FSC 15% (20.22%) compared to the control (14.81%). The two types of green banana flour and the five treatments of excellent microbiological quality and are suitable for consumption with contamination <3.0 NMP / g. The physical-chemical composition of green banana flours and the different breads taken, complies with current legislation and is in accordance with the literature.