Aproveitamento tecnológico das farinhas de banana verde e alpiste na elaboração de biscoito tipo cookie

Abstract

In this work we proposed the develpment of biscuit cookies type, containing unripe banana and birdseed mixed flour. It was designed two compositions of cookies with different amounts of mixed flour. The samples were characterized by proximate composition, microbiological quality and sensory acceptance. All the compositions exhibited microbiological quality in agreement with the Brazilian legislation, having attractive nutritional properties, due the levels of protein and fiber. Both compositions showed high acceptability in the texture and flavor attributes, with no statistical difference (p<0,05) in respect to the perception of these characteristics by the tasters. The evaluation of the results suggested that the purchase intention indicate a good success perspective if the cookies were launched on the market. The results of this study contribute as a new proposal for the utilization of unripe banana and birdseed flour in the development of a food product with a high added value.