AVALIAÇÃO FÍSICO-QUÍMICA, MICROBIOLÓGICA E SENSORIAL DE CHIP´S DE BANANA VERDE (Musa spp.)

Abstract

Given the many nutritional benefits of green bananas, this paper aimed to develop the green banana peel chip. A green banana is rich in minerals, has low sugar and high starch content, or green banana fruit also has physiological action because it is rich in flavonoids that act to protect the gastric mucosa and have starch content. age-resistant in the body as dietary fiber improving intestinal transit and contributing to the formation of the local microbiota. However, in the green ripening stage, a banana is not consumed, mainly due to its typical hardness and high elevation, accumulated by the presence of soluble phenolic compounds (tannins). Two banana treatments were prepared, both with and without peel, followed as fried slices in three types of fats, soybean oil, hydrogenated vegetable fat and sunflower oil. The samples were prepared and analyzed to determine physical chemistry (pH, titratable humidity, humidity and ash), microbiological analysis (total and thermotolerant coliforms) and sensory analysis (texture, aroma, color, taste and general appearance). The recorded data were used in ANOVA and Tukey test at 5% significance level to verify the interaction between the media using Assistat software. Microbiological analysis shows the absence of total and thermotolerant microorganisms in all users; in the applied physicochemical analysis, if a significant increase of the humidity percentage for the treatments with bark in relation to the bark; the highest pH values presented in bark treatments with consequent increase in acidity; similar effect was observed for titratable acidity; In ash analysis you can also use a higher value for bark treatments. The peeled banana chip, with different types of fats, is a good acceptance, with media ranging from 6.65 to 7.32. The results showed that the chip presented technological potential and good acceptance, meeting the parameters of the Brazilian legislation.