02854naa a2200553 a 450000100080000000500110000800800410001902200140006002400320007410000200010624501410012626000090026752012530027665000120152965000160154165000100155765000290156765000200159665000170161665000250163365000110165865000220166965000180169165000220170965000130173165000200174465300260176465300260179065300380181665300210185465300170187565300120189265300230190465300280192765300340195565300110198965300170200065300200201765300160203765300200205365300230207365300220209670000220211870000180214070000200215870000220217870000200220077300800222019992502021-07-06       2014    bl uuuu     u00u1 u    #d  a0101-20617 a10.1590/1678-457X.63682DOI1 aCUNHA, C. R. da  aStability of porridge pre-mixture made with Brazil nut flour and green banana flour with and without milk powder.h[electronic resource]  c2014  aThe mixture of Brazil nut flour and green banana flour can improve the nutritional value of school meals, allowing for the use of regional ingredients derived from family agriculture. This study aimed to assess the stability of porridge pre-mixtures made with Brazil nut flour and green banana flour during six months of storage. Two types of pre-mixture were evaluated: with and without milk powder. These mixtures were packed in polyethylene/metallized polyester film, vacuum-sealed, and stored at room temperature. The products were evaluated for physicochemical composition, and every 30 days for moisture content, water activity, titratable acidity, pH, peroxide value and acidity of the lipid phase, total and thermotolerant coliforms, yeasts and molds, and sensory acceptance. There was no difference between the mixtures for the parameters evaluated. Moisture content, water activity, acidity of the lipid phase, and the yeast and mold count increased with storage time. The growth of yeasts and molds was more pronounced after 90 days of storage, when water activity reached the limit of 0.60. Although both products had good sensory acceptance throughout the period of study, it is recommended that the shelf life does not exceed 90 days.  aBananas  aBrazil nuts  aFlour  aFood and Human Nutrition  aNutritive value  aSchool lunch  aAgricultura Familiar  aBanana  aCastanha do pará  aFarinha mista  aNutrição humana  aPlátano  aValor nutritivo  aAceitação sensorial  aAceptación sensorial  aAlimentación y Nutrición Humana  aAlmuerzo escolar  aBanana verde  aBananos  aCastanha do brasil  aFarinha de banana verde  aFarinha de castanha-do-brasil  aHarina  aHarina mixta  aMerenda escolar  aMixed flour  aNuez del Brasil  aSensory acceptance  aValor nutricional1 aSANTOS, S. L. dos1 aMACIEL, V. T.1 aSOUZA, M. L. de1 aFURTADO, C. de M.1 aCARVALHO, A. V.  tFood Science Technology, Campinasgv. 34, n. 3, p. 585-590, july/sept. 2014