Use of banana peel in the elaboration of candy mariola type

Abstract

Brazil is the largest producer of banana in the world. The surplus harvests and limitations in the useful life of this fruit provoke high rates of waste, generating an environmental problem, mainly as far as the barks discarded during the processing are concerned. Therefore, the objective of this work was to elaborate and characterize the physical-chemical and sensory properties of a candy mariola type of banana with the total use of the fruit by the addition of the flour of the bark. For this, three formulations of sweetmeats were prepared, with the addition of the banana peel flour: F1 (0%), F2 (5%) and F3 (10%), submitted to physicochemical analyzes of moisture, sugars, acidity, soluble solids, water activity, pH and Ratio. There was still sensory acceptance for color, aroma, appearance, taste, consistency, sweetness, overall acceptance as well as the intention to purchase. However, the substitution of the pulp by the flour interfered with the reduction of the parameters of total sugars, Ratio and water activity. The products presented good sensory acceptance, with acceptance index for F1, F2 and F3 of respectively 85.05%, 74.98% and 70.60%, showing that the decrease in flour concentrations increased the acceptance. The sweets have good prospects, being a viable alternative for reutilization of the residues of the banana. However, they must be prepared in concentrations below 10%, aiming at a better acceptance of the product.