Navegando por Palavras-chave "Tecnologia de Alimentos"

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    Análise sensorial e nutricional de Brownie com farinha de banana verde
    (Inst Brasileiro Pesquisa & Ensino Fisiologia Exercicio-Ibpefex, 2017) Matos, Mariana; Beninca, Simone Carla [UNIFESP]; Zanlourensi, Clorine Borba; Schmitt, Vania
    The study aimed to perform sensory and nutritional analysis of brownie made with wheat flour replacement by green banana flour. The study was attended by 200 academics aged over 18 years old, Campo Real, College of Guarapuava-PR. were developed two preparations, a traditional brownie recipe and another with the replacement of wheat flour by flour of green bananas. To assess the acceptance of hedonic scale was used products of 9 points, and to evaluate the purchase intent, scale of 5 points. Through the analysis of comparison performed with Student's T-test, it was noted that the notes of global acceptance (p=0,046), color (p=0,044) and texture (p=0,015) were higher for the modified product. The acceptability of the sample by replacing the flour was 86,46%, indicating good acceptance. There has been greater demonstration of intention to buy the brownie with green banana flour (p=0,01). Analyzing the nutritional properties present in the product formulated with green banana flour, it can be said that your use is an ally in combating various chronic non-communicable diseases. With the data available, it is concluded that the green banana flour added in culinary preparations can be included in the market, mainly to assist in promoting the quality of life and health, as well as provide culinary innovations.