Stability of porridge pre-mixture made with Brazil nut flour and green banana flour with and without milk powder.

• Autor(a) principal: CUNHA, C. R. da
• Data de Publicação: 2014
• Outros Autores: SANTOS, S. L. dos, MACIEL, V. T., SOUZA, M. L. de, FURTADO, C. de M., CARVALHO, A. V.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
• Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/999250
• topic: Merenda escolar; Castanha do brasil; Banana verde; Mixed flour; Harina mixta; Aceitação sensorial; Sensory acceptance; Aceptación sensorial; Alimentación y Nutrición Humana; Harina; Almuerzo escolar; Bananos; Nuez del Brasil; Nutrição humana; Farinha mista; Castanha do pará; Banana; Valor nutritivo; Plátano; Food and Human Nutrition; School lunch; Flour; Brazil nuts; Bananas; Nutritive value

The mixture of Brazil nut flour and green banana flour can improve the nutritional value of school meals, allowing for the use of regional ingredients derived from family agriculture. This study aimed to assess the stability of porridge pre-mixtures made with Brazil nut flour and green banana flour during six months of storage. Two types of pre-mixture were evaluated: with and without milk powder. These mixtures were packed in polyethylene/metallized polyester film, vacuum-sealed, and stored at room temperature. The products were evaluated for physicochemical composition, and every 30 days for moisture content, water activity, titratable acidity, pH, peroxide value and acidity of the lipid phase, total and thermotolerant coliforms, yeasts and molds, and sensory acceptance. There was no difference between the mixtures for the parameters evaluated. Moisture content, water activity, acidity of the lipid phase, and the yeast and mold count increased with storage time. The growth of yeasts and molds was more pronounced after 90 days of storage, when water activity reached the limit of 0.60. Although both products had good sensory acceptance throughout the period of study, it is recommended that the shelf life does not exceed 90 days.