Desenvolvimento de um sorvete incorporação de farinha de banana verde: potencial funcional, nutricional e sensorial

Abstract

Functional foods contribute directly to the well-being and health of people, and the Brazilian population is increasingly seeking to include them in their diet. Probiotics are the functional food group, since these are made up of living microorganisms that when consumed regularly confer benefits to the health of the host. In this context, the objective of this work was to develop a probiotic ice cream with the incorporation of green banana flour, thus obtaining a product with functional properties that meet the expectations of consumers in relation to healthy and innovative products and to evaluate their microbiological characteristics , Physical-chemical, as well as their acceptance through sensory analysis with 125 untrained testers using Hedonic scale of nine points (with score ranging from 1: extremely disliked to 9: extremely liked). According to the process in order to reach the exact moment of the end of the fermentation was monitored through the acid values in which a sample was titrated with the 0.1N NaOH solution until it had an acidity of 60 ° D. Physico-chemical analyzes (Humidity, pH, acidity, total solids, ash, Proteins, lipids, total carbohydrates, and Overrum) were performed. The viability of probiotic bacteria (Lactobacillus bulgaricus with the following results 4.8 x 105 was determined for treatment 1 standard sample without addition of green banana flour, and 4.5X105 for treatment 3 with 4% addition of banana flour Green for feasibility of Streptococcus thermophilus obtained the following results 5.5 x 10 5 for treatment 1 standard sample without addition of green banana flour, and 4.2 x 105 for treatment 2 with addition of 2% green banana flour. The microbiological results obtained in this research did not reach the values established by the legislation, to be considered a probiotic product. Microbiological quality analyzes were performed for 35 °C coliforms, 45 °C coliforms, Coagulase positive Staphylococcus counts, and salmonella sp. Although the coliform count at 35 ° C is evident in the treatments of the present study, there are no limits established by the legislation for ice creams. The other analyzes showed that they were with in the limits of legislation. For overall impression on samples 510 with 4% of green banana flour presented as indifferent, this result can be attributed to the fact that the green banana flour has an astringent taste. However, the 147 sample with 2% of green banana flour presented a result I liked regularly and the 386 sample with 0% of green banana flour presented a very good result. Data were submitted to component analysis, descriptive statistical analysis (mean values with respective standard deviations, analysis of variance (ANOVA) and the difference of means compared by Tukey test at the 5% level.) The product with the treatment with the addition of 2% of green banana flour presented an index of good acceptability, constituting a good alternative to be introduced in the market.