Sensory evaluation and physical properties of cereal bars made with flour banana peel

Abstract

The industrial processing of bananas generates a large amount of waste in the form of peels, making necessary the use in order to reduce the environmental impact. Allied to this, the development of functional foods is a unique opportunity to contribute to improving food quality and health and welfare of the consumer. The flour banana peel, rich in bioactive compounds, can be used in the formulation of foods with functional property claim. The cereal bar is one of those foods, because it is well accepted by consumers due to its functional appeal, such as fiber providing and contribution to a healthy diet. Furthermore, the development of new products, by incorporating different ingredients from the traditional, implies in checking of important sensory characteristics, such as consumer acceptance and evaluation of the sensory profile of these products. Objective. Evaluation of sensory characteristics and physical properties of cereal bars made with flour banana peel. Approach and Methodology. The peel and flour banana peel will be characterized according to their composition and bioactive compounds. Cereal bars will be produced by varying the flour banana peel, rice flakes and oats through mixture modeling methodology, considering, as dependent variables, physical properties (texture, color and specific volume), attributes related to the sensory profile of the bars (obtained by quantitative descriptive analysis) and sensory acceptance of these products. The shelf life of cereal bars containing flour banana peel will be evaluated regard to bioactive compounds and texture. (AU)