Elaboração de pão tipo "flatbread" com adição de farinha de casca de banana verde

Abstract

The growing interest in functional foods stems from people's search for healthier eating. Banana, being a nutritious food of wide availability, can be used in different forms, including immature ones, both its pulp and peel can be transformed into flour to enrich other foods. The peel contains proteins, essential amino acids, polyunsaturated fatty acids and potassium, as well as a series of bioactive compounds, which can contribute to improving nutritional quality when applied to food. Flatbread is one of the oldest foods in the world. Various ingredients can be incorporated into its preparation to provide products that meet consumer needs. The objective of this work was to develop a flatbread type bread with the addition of green banana peel flour. The formulations developed were control (F1) with 0%, (F2) with 2%, (F3) with 4% and (F4) with 6% of green banana peel flour. The ingredients were mixed until a dough was formed and then the breads were shaped and baked. For green banana peel flour, the following analyzes were carried out: particle size, water activity, acidity, pH and color, while for bread: crumb color, water activity, texture and expansion index. For the flour, it was observed that for particle size the majority (35.30%) was retained on the 250 μm sieve. The flour had an acidity of 1.07 g malic acid 100mL-1, 0.50 for water activity, 5.33 for pH, and the coloring showed L* a* b* measurements of 49, 0.03 and 21 .28 respectively. For the coloring of the bread crumb, 73.39 (F1) to 53.17 (F4) for luminosity (L*), -4.69 (F1) to –0.30 (F4) for a*, 26.25 (F3) to 24.91 (F4) for b*. For the water activity parameter, values varied between 0.94 and 0.97. When analyzing the texture of the bread, the hardness values increased with the increase in green banana peel flour, which could be associated with the fiber content. Viscosity and chewiness also increased with the increase in green banana peel flour, and the values of elasticity, cohesiveness, resilience and expansion index did not show a significant difference, green banana peel flour did not cause significant changes in expansion and thickness. of bread (p≤0.05). For flatbread breads, as the amount of green banana peel flour increased, the crumb darkened. The results observed indicate that green banana peel flour is an option for the development of new products.