Biomassa da banana verde como ingrediente na elaboração de empanado de frango

Abstract

Over the years, consumers search for products in a simple and easy to prepare and can offer functional characteristics to better quality of life. The green banana biomass is a food that in addition to presenting many nutritional advantages has high amount of fiber and resistant starch can play an important role in the body. This food can be incorporated into various formulations without changing the original taste. Thus, this study is guided motivation in the development of chicken fingers containing as functional ingredient biomass green bananas. The method of preparation of breaded chicken products originally consisted in manual deboning of breast fillet, then after freezing them, these were crushed and processed with other condiments and additives, followed by addition of 10% (A) to 25% (B) biomass previously prepared according to the literature. After mixing the molding process, empanamento, pre-frying and freezing were performed. To ensure the safety of the final product consumers was evaluated through microbiological analysis of key micro-organisms in the preparation, such as Salmonella, total and thermo tolerant coliforms and Staphylococcus coagulase positive, with negative results for all tests. Proximal composition was determined with physico-chemical analysis and compared the available literature is the product of a food source containing protein and carbohydrates. Formulation A has 20.25% and 19.06 and formulation B 24.70% and 22.83 proteins and carbohydrates respectively. Sensory analysis in order to obtain information collected on the level of acceptance of chicken fingers and the results analyzed with the aid of statistical tools achieved a satisfactory acceptance in relation to the attributes color, flavor, texture, aroma and overall acceptability.