HONEY BREADS MADE WITH FLOUR OF DIFFERENT VARIETIES OF GREEN BANANA

Abstract

The objective of this study was to develop chocolate covered Greek honey cookies (honeyroons) with cooked green banana flours of two varieties: silver (FBVCP) and nanicão (FBVCN), characterizing them physically, chemically, physicochemically and sensorially. The cooked green banana pulps were dehydrated in a ventilated oven at 65ºC / 20 h and ground, thus obtaining the Cooked Green Banana Flour. Three formulations of honeyroons were developed by modification of the standard formulation (P), with partial replacement of the wheat flour by FBVCP and FBVCN in 30% and with 15% of both flours, respectively called A, B and C honeyroons. The physical analyzes for FBVC were the residuals of the losses of the processing and the final yield. As for the honeyroons, weight, height and diameter, before and after cooking, density, thermal factor and yield were analyzed in random samples consisting of units from the same batch. The chemical and physicochemical analyzes of flours and honeyroons were: moisture, ash, insoluble food fiber (FAI), protein, lipids, resistant starch (RS) and carbohydrates (by difference), titratable acidity and pH. The honeyroons were also sensorially analyzed by untrained university tasters (Federal University of Rio de Janeiro - UFRJ), applying the preference test with the ordering into 37 tasters, and acceptance through the 9-point hedonic scale for the attributes appearance, aroma, texture, flavor and overall appearance into 73 tasters, with their consent, and approved by the Research Ethics Committee of the University under number 164/07. Regarding the physical characteristics, the yields of the flour were 17% and, for the honeyroons, the largest difference (p≤0.05) was expressed in the reduction of the post-cooking height for the formulations with the flours, due to the high content of fiber and RS in the honeyroons. The silver and nanicão FBVC presented humidity according to the Brazilian legislation, high content of RS, protein, FF and ashes. The honeyroons elaborated with the flours consequently presented chemical and nutritional profile higher than the standard and were considered food sources of FF and RS. The titratable acidity and pH were higher (p≤0.05) for the honeyroons elaborated with the flour of the nanicão variety. All honeyroons were considered equally preferred and were well accepted, with IA≥ 80% in the evaluated attributes. It was concluded that the use of flour added nutritional and functional value to the honeyroons, because it increased the FF, RS, protein and mineral content to the products, without modifications of the sensorial characteristics and with good sensorial acceptance, providing sensorial and nutritional quality.

DOI: 10.12957/demetra.2017.25127