ELABORAÇÃO E AVALIAÇÃO FÍSICO-QUÍMICA DE BOMBOM DE BIOMASSA DE BANANA VERDE

Abstract

Candy is a product composed of chocolate dough and core formed by recipes of various fl vors. Although appreciated by consumers, its consumption is associated with obesity by a product with high calorie value. In this sense, it can seek options to reduce such resources and a green banana biomass can show promise. Thus, the objective of this study was elaborated and to evaluate as physicochemical characteristics of candy formulations with addition of green banana biomass. This study was conducted at the Dietetic Technique and Bromatology Laboratory of the Faculty of Technology and Sciences. Three formulations were elaborated and which were varied as bonbons (white, dark and milk chocolate) and the return was standardized as being used or more traditional flavor (brigadeiro), replacing condensed milk with biomass. Ash, protein, lipid and carbohydrate analyzes were performed according to the Adolfo Lutz Institute method (2008) and a determination of total fibers evaluated by Detman's methodology (2012), and the results were compared with a standard. Regarding the physicochemical analyzes, the moisture content of the sweets with the history of green banana biomass was higher than the traditional candy. The candies with biomass research presented higher fiber content. Nontraditional carbohydrate, protein and calorie contents were higher than those containing green banana biomass. Conclusion: Bombardment with green banana biomass can be a substitute for traditional candy because it has a lower value.