Cupcake adicionado de casca de banana: análise sensorial e nutricional com crianças em idade pré escolar e escolar

Abstract

Abstract: Brazil is the world's largest banana producer, being considered the most consumed fruit in the country. Due to the rapid ripening, the banana has a high post-harvest loss. The parts considered inedible of the fruits are usually discarded for lack of orientation as to their use. Banana peels can be harnessed to improve the nutritional quality of the preparations, in addition to reducing waste. The objective of this work was to develop and evaluate the acceptability of banana peel added cupcake formulations aimed at children. Three cupcake formulations were developed: no addition of banana peel (A), with addition of 50% of the banana peel used (B) and 100% of the banana peel used (C). Sensory analysis was applied with 58 children aged 5 to 10 years, of both sexes, in a non-governmental organization in the city of Recife (PE). The affective acceptability test was applied using a seven-point facial hedonic scale. The calculation of the nutritional composition of the cupcakes was carried out using the database of the Brazilian Table of Food Composition (TACO). The results of the sensory analysis presented mean values of 5.67 (Formulation B), 5.95 (Formulation C) and 6.12 (Formulation A), the acceptability index was higher than 80% for all formulations evaluated. In the analysis of nutritional composition, a higher dietary fiber content was observed in the formulation C. It can be concluded that the cupcakes added of banana peel, presented as a viable option of nutritious snack for children, enabling the consumption of banana as an alternative source of nutrients.