Development, bromatological and sensory evaluation between flours prepared from pineapple fruit peels (Ananas Comosus) and banana (Musa Ssp) / Desenvolvimento, avaliação bromatológica e sensorial entre farinhas preparadas a partir de cascas de ananás (Ananas Comosus) e banana (Musa Ssp)

• Autor(a) principal: da Silva, Lilliam May Grespan Estodutto
• Data de Publicação: 2021
• Outros Autores: Rezende, Alexia, Valadão, Hiasmin, Muller, Karla de Toledo Candido, de Lara, Luan Flávio
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista Veras
• DOI: 10.34117/bjdv7n9-410
• Texto Completo: https://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/36369
• topic: Reuse Of Fruit Peels; Preparation Of Flours; Cakes; Sensory Analysis; Fibers.

The reuse of unconventional parts of fruits or vegetables has gradually increased over the years through studies and research, these parts often despised have been taking a new foundation and increasingly used in the elaboration of new dishes, as a replacement alternative for a better nutritional quality. The present work aims to reuse the peels of pineapple fruits (Ananas comosus) and banana(Musa ssp)in the preparation offlours. The study was divided into six stages, of which were, preparation of flours: where the sanitation of the peels was done with sodium hypochlorite, drying in a greenhouse and crushing the peels; bromatological analysis: where the amount of ash, moisture, proteins, lipids, carbohydrates and fibers were determined; preparation of recipes: where the flours prepared in different fractions of cakes were used, formulation 1 being (with the addition of 15% flour); 2 (30%) and 3 (50%); sensory analysis: where the application was made with 20 volunteers questionnaires related from tastings of the cakes; acceptability and statistical analyses will be the results obtained by the averages of the results. For the formulations studied, it is observed that there was a good index of acceptability, showing that the use of these unconventional parts are low cost options for inclusion of fibers in the diet, can be added in products such as cakes and the like, are also good options for inclusion in industrial products and present good commercialization possibility, with potential for reducing environmental impacts caused by agroindustrial residues.