Avaliação dos parâmetros tecnológicos de produção de biomassa de banana verde e sensoriais de produtos funcionais para inserção em uma cooperativa do município de Paragominas / PA

Abstract

Currently, the interest of the population for healthy eating is increasing due to the increase of non-communicable chronic diseases (NCDs). Foods with functional characteristics have been gaining prominence, among them green banana biomass (BBV), which have no remarkable taste and can be used as an ingredient in sweet and / or salty products, adding functional properties due to the presence of resistant starch (AR). The present work aims to identify the best parameter (time and temperature) in the process of obtaining green banana biomass to preserve resistant starch, aiming its use in bakery products for insertion in school meals and Paragominas trade. For the process of obtaining the biomass the following time and temperature were evaluated: (I) 90 ° C / 20 minutes; (II) 95 ° C / 15 minutes and (III) 100 ° C / 8 minutes of cooking. It was defined as the best cooking parameter (95 ° C / 15 minutes). Then, the physicochemical characteristics of biomass with higher percentage of resistant starch were evaluated. Corn cake, loaf of bread and chocolate cookies were prepared with different concentrations of green banana biomass (FI: 30% and FII: 50%). In the elaborated products, microbiological analyzes were performed according to Resolution - RDC nº 12/2001. The products were sensorially evaluated by children aged 10 to 11 years in two elementary schools of the municipal network and by adults of both sexes, servants of both schools and the municipal hospital of Paragominas and users of the Sistema Único de Health (SUS), which evaluated the acceptance in relation to the parameters: taste, texture and appearance and purchase intention. The cost of obtaining the green banana biomass and for the elaboration of the experimental products was evaluated. Lectures and workshops were given to Cooperuraim members. The physicochemical composition detected changes in protein, lipid and carbohydrate contents. All samples were satisfactory from a microbiological safety point of view. Sensory analysis indicated that all IF formulations had an acceptability index of over 70% with significant difference compared to FII formulation, as well as in the purchase intention evaluation of these products (certainly would buy). Regarding the cost of obtaining green banana biomass and elaborated products, a good financial return for the cooperative was observed. The cooperative members after the workshops received a handler's license issued by the Paragominas Sanitary Surveillance and were then certified. Therefore, it is possible with the processing of green banana biomass to propose quality products to the local market and to suggest their inclusion in school meals, contributing to the health of the children served in the public schools of the municipality, as well as to propose a more viable alternative to avoid impact the environment, strengthening the sustainability, food agroindustry and family farming of Paragomina.