Data/hora: 18/06/2024 03:43:53

Biblioteca(s): | Embrapa Mandioca e Fruticultura.
Data corrente: | 22/06/2022
Data da última atualização: | 22/06/2022
Autoria: | SILVA, I. S. O.; VIANA, E. de S.; SOARES, S. E.; CHAVES, R. S.; REIS, R. C.
Afiliação: | ITALA SUZANA OLIVEIRA SILVA, UFBA; ELISETH DE SOUZA VIANA, CNPMF; SÉRGIO EDUARDO SOARES, UFBA; ROSANA SILVA CHAVES, UFBA; RONIELLI CARDOSO REIS, CNPMF.
Título: | Development and characterization of green banana-based fondant icing.
Ano de publicação: | 2021
Fonte/Imprenta: | Ciência e Agrotecnologia, v.45, e011221, 2021.
DOI: | http://dx.doi.org/10.1590/1413-7054202145011221
Idioma: | Inglês
Conteúdo: | The insertion of functional foods in the confectionery industry is a growing reality, aiming to meet a growing demand for products that are visually attractive and at the same time healthy. The present study aimed to develop and characterize the physical, physicochemical, microbiological, and sensory properties of fondant icings based on green banana biomass and flour. Two formulations were developed (NFBI - Neutral Flavor Biomass-based Icing, and CFBI - Chocolate Flavor Biomass-based Icing), which were compared with the comercial fondant icings (NFCI ? Neutral Flavor Commercial Icing, and CFCI ? Chocolate Flavor Commercial Icing). The fondant icings were evaluated for centesimal composition, caloric value, physical, physicochemical (resistant starch, titratable acidity, water activity, texture, and color), and microbiological characteristics, as well as sensory acceptance. The icings based on green banana biomass and flour showed higher levels of ash, fiber, resistant starch, and protein, as well as lower total caloric value, and thus, were healthier. These icings were also softer and had more intense color compared to commercial ones, as well as good sensory acceptance, especially the one with chocolate flavor, which had greater than 72% approval. Microbiological analyses indicated that the icings could be stored under refrigeration (<4 ºC) for 30 days. Given the nutritional quality and health benefits, the icings prepared with green banana biomass and flour proved to be promising and could serve a niche market represented by people who seek a healthier diet or need to control their sugar consumption, such as diabetics.
Palavras-Chave: | Alimento funcional; Amido resistente; Confeitaria.
Thesagro: | Alimento; Banana; Confeito.
Thesaurus Nal: | Confectionery industry; Functional foods; Resistant starch.
Categoria do assunto: | Q Alimentos e Nutrição Humana
Registro original: | Embrapa Mandioca e Fruticultura (CNPMF)
Exemplares: | CNPMF - (33533-1) - UPC - AP - DD - Online -  -  - DIS