Abstract

DA CRUZ, Ana C; PIMENTEL, Tatiana C  and  KLOSOSKI, Suellen J. Cup cake with green banana flour (Musa sapientum) with its peel as partial substitute of wheat flour: chemical composition and acceptance. Rev. cienc. tecnol. [online]. 2016, n.25, pp.42-47. ISSN 1851-7587.

The aim of this study was to use green banana flour (Musa sapientum) with its peel as a partial substitute (6%) of wheat flour in cup cakes, being the product evaluated for its nutritional value (chemical composition) and the consumer acceptance, the green banana flour had higher ash and carbohydrates contents and lower moisture, protein and lipids values than the conventional wheat flour. The cup cake with green banana flour has shown 60 % of carbohydrates, 33% of moisture, 3.84% of proteins, 2.28% of ash and 0.4% of lipids. In As regards the acceptance (appearance, aroma and flavor), the cake had an average of 7 points on a 9-point scale, indicating a moderate acceptance of the cake by the consumers. Results show that the green banana flour can be used as partial substitute (6%) of wheat flour in cup cakes, resulting in products with adequate chemical composition and acceptance.

Keywords : Green banana; Sensory acceptance; Cup cake; Fiber; Wheat.

        · abstract in Portuguese | Spanish     · text in Portuguese     · Portuguese ( pdf )