Biscoitos produzidos com farinha de banana: avaliações química, física e sensorial Cookies produced with banana meal: chemical, physical andsensorial evaluation

Este trabalho teve como objetivo avaliar o aproveitamento da farinha de banana verde (FBV) (Musa (grupo AAA) ‘Cavendish anã’) na produção de biscoitos tipo cookies. Foram produzidos biscoitos com substituição parcial da farinha de trigo por FBV na proporção de 10, 20 e 30%, e biscoitos Padrão sem FBV. Os biscoitos foram avaliados quanto à composição química, características físicas (diâmetro, espessura e peso) e grau de aceitação. O teste de aceitação dos biscoitos indicou não haver diferença significativa entre as diferentes formulações e o padrão, com exceção para o biscoito tipo III que apresentou menor aceitação (p < 0,05) entre as crianças. A composição química dos biscoitos não diferiu significativamente em relação ao teor de umidade e lipídios totais. As maiores diferenças foram verificadas entre os teores de amido, açúcares redutores totais e sais minerais. As maiores diferenças entre as características físicas dos biscoitos foram verificadas no diâmetro pós-cocção, indicando que a FBV alterou as propriedades tecnológicas da farinha de trigo. Assim, por elevar o valor nutricional do produto sem alterar significativamente suas propriedades físicas e características sensoriais, a utilização da farinha de banana verde como substituto parcial da farinha de trigo é viável e pode ser recomendada no preparo de alimentos alternativos enriquecidos em relação aos alimentos tradicionais.<br<The objective of this work was to evaluate the use of unripe banana meal (UBM) (Musa (AAA group) ‘Dwarf Cavendish’) in the production of cookies. Cookies were produced substituting 10, 20 and 30% of the wheat flour for UBM, as well as standard cookies without UBM. The chemical compositions, physical features (weight, diameter and thickness) and sensorial characteristics of the cookies were evaluated. A cookie acceptance trial was conducted, which revealed no significant difference between the formulations containing UBM and the standard, except for the type III cookie, which was less well accepted (p < 0.05) by children. The chemical composition of the cookies did not differ significantly from the standpoint of moisture and total lipids. The most important differences were found in the starch, total reducing sugars and mineral salts content. The main differences in the cookies’ physical characteristics were their diameters after baking, indicating that UBM altered the properties of the wheat flour. Therefore, in view of the high nutritional value of the cookies containing banana meal, with no significant alteration of their physical and sensorial characteristics, the use of this meal as a partial substitute of wheat flour is viable and can be recommended in the preparation of alternative nutritionally enriched foods. Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Luiz Henrique Fasolin [verfasserIn] Glalber Cândido de Almeida [verfasserIn] Paulo Sérgio Castanho [verfasserIn] Edna Regina Netto-Oliveira [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2007

Schlagwörter:	farinha de banana Musa (grupo AAA) ‘Cavendish anã’ biscoito análise sensorial composição química banana meal Musa (AAA group) ‘Dwarf Cavendish’ cookies sensorial analysis chemical composition

Übergeordnetes Werk:	In: Food Science and Technology - Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2004, 27(2007), 3, Seite 524-529
Übergeordnetes Werk:	volume:27 ; year:2007 ; number:3 ; pages:524-529

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc Journal toc

DOI / URN:	10.1590/S0101-20612007000300016

Katalog-ID:	DOAJ012918466

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520			\|a Este trabalho teve como objetivo avaliar o aproveitamento da farinha de banana verde (FBV) (Musa (grupo AAA) ‘Cavendish anã’) na produção de biscoitos tipo cookies. Foram produzidos biscoitos com substituição parcial da farinha de trigo por FBV na proporção de 10, 20 e 30%, e biscoitos Padrão sem FBV. Os biscoitos foram avaliados quanto à composição química, características físicas (diâmetro, espessura e peso) e grau de aceitação. O teste de aceitação dos biscoitos indicou não haver diferença significativa entre as diferentes formulações e o padrão, com exceção para o biscoito tipo III que apresentou menor aceitação (p < 0,05) entre as crianças. A composição química dos biscoitos não diferiu significativamente em relação ao teor de umidade e lipídios totais. As maiores diferenças foram verificadas entre os teores de amido, açúcares redutores totais e sais minerais. As maiores diferenças entre as características físicas dos biscoitos foram verificadas no diâmetro pós-cocção, indicando que a FBV alterou as propriedades tecnológicas da farinha de trigo. Assim, por elevar o valor nutricional do produto sem alterar significativamente suas propriedades físicas e características sensoriais, a utilização da farinha de banana verde como substituto parcial da farinha de trigo é viável e pode ser recomendada no preparo de alimentos alternativos enriquecidos em relação aos alimentos tradicionais.<br<The objective of this work was to evaluate the use of unripe banana meal (UBM) (Musa (AAA group) ‘Dwarf Cavendish’) in the production of cookies. Cookies were produced substituting 10, 20 and 30% of the wheat flour for UBM, as well as standard cookies without UBM. The chemical compositions, physical features (weight, diameter and thickness) and sensorial characteristics of the cookies were evaluated. A cookie acceptance trial was conducted, which revealed no significant difference between the formulations containing UBM and the standard, except for the type III cookie, which was less well accepted (p < 0.05) by children. The chemical composition of the cookies did not differ significantly from the standpoint of moisture and total lipids. The most important differences were found in the starch, total reducing sugars and mineral salts content. The main differences in the cookies’ physical characteristics were their diameters after baking, indicating that UBM altered the properties of the wheat flour. Therefore, in view of the high nutritional value of the cookies containing banana meal, with no significant alteration of their physical and sensorial characteristics, the use of this meal as a partial substitute of wheat flour is viable and can be recommended in the preparation of alternative nutritionally enriched foods.
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allfields	10.1590/S0101-20612007000300016 doi (DE-627)DOAJ012918466 (DE-599)DOAJ94a2d40f5a304239b15d522d7135d5c7 DE-627 ger DE-627 rakwb eng TX341-641 T1-995 Luiz Henrique Fasolin verfasserin aut Biscoitos produzidos com farinha de banana: avaliações química, física e sensorial Cookies produced with banana meal: chemical, physical andsensorial evaluation 2007 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Este trabalho teve como objetivo avaliar o aproveitamento da farinha de banana verde (FBV) (Musa (grupo AAA) ‘Cavendish anã’) na produção de biscoitos tipo cookies. Foram produzidos biscoitos com substituição parcial da farinha de trigo por FBV na proporção de 10, 20 e 30%, e biscoitos Padrão sem FBV. Os biscoitos foram avaliados quanto à composição química, características físicas (diâmetro, espessura e peso) e grau de aceitação. O teste de aceitação dos biscoitos indicou não haver diferença significativa entre as diferentes formulações e o padrão, com exceção para o biscoito tipo III que apresentou menor aceitação (p < 0,05) entre as crianças. A composição química dos biscoitos não diferiu significativamente em relação ao teor de umidade e lipídios totais. As maiores diferenças foram verificadas entre os teores de amido, açúcares redutores totais e sais minerais. As maiores diferenças entre as características físicas dos biscoitos foram verificadas no diâmetro pós-cocção, indicando que a FBV alterou as propriedades tecnológicas da farinha de trigo. Assim, por elevar o valor nutricional do produto sem alterar significativamente suas propriedades físicas e características sensoriais, a utilização da farinha de banana verde como substituto parcial da farinha de trigo é viável e pode ser recomendada no preparo de alimentos alternativos enriquecidos em relação aos alimentos tradicionais.<br<The objective of this work was to evaluate the use of unripe banana meal (UBM) (Musa (AAA group) ‘Dwarf Cavendish’) in the production of cookies. Cookies were produced substituting 10, 20 and 30% of the wheat flour for UBM, as well as standard cookies without UBM. The chemical compositions, physical features (weight, diameter and thickness) and sensorial characteristics of the cookies were evaluated. A cookie acceptance trial was conducted, which revealed no significant difference between the formulations containing UBM and the standard, except for the type III cookie, which was less well accepted (p < 0.05) by children. The chemical composition of the cookies did not differ significantly from the standpoint of moisture and total lipids. The most important differences were found in the starch, total reducing sugars and mineral salts content. The main differences in the cookies’ physical characteristics were their diameters after baking, indicating that UBM altered the properties of the wheat flour. Therefore, in view of the high nutritional value of the cookies containing banana meal, with no significant alteration of their physical and sensorial characteristics, the use of this meal as a partial substitute of wheat flour is viable and can be recommended in the preparation of alternative nutritionally enriched foods. farinha de banana Musa (grupo AAA) ‘Cavendish anã’ biscoito análise sensorial composição química banana meal Musa (AAA group) ‘Dwarf Cavendish’ cookies sensorial analysis chemical composition Nutrition. Foods and food supply Technology (General) Glalber Cândido de Almeida verfasserin aut Paulo Sérgio Castanho verfasserin aut Edna Regina Netto-Oliveira verfasserin aut In Food Science and Technology Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2004 27(2007), 3, Seite 524-529 (DE-627)32056780X (DE-600)2016150-5 1678457X nnns volume:27 year:2007 number:3 pages:524-529 https://doi.org/10.1590/S0101-20612007000300016 kostenfrei https://doaj.org/article/94a2d40f5a304239b15d522d7135d5c7 kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612007000300016 kostenfrei https://doaj.org/toc/0101-2061 Journal toc kostenfrei https://doaj.org/toc/1678-457X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 27 2007 3 524-529
spelling	10.1590/S0101-20612007000300016 doi (DE-627)DOAJ012918466 (DE-599)DOAJ94a2d40f5a304239b15d522d7135d5c7 DE-627 ger DE-627 rakwb eng TX341-641 T1-995 Luiz Henrique Fasolin verfasserin aut Biscoitos produzidos com farinha de banana: avaliações química, física e sensorial Cookies produced with banana meal: chemical, physical andsensorial evaluation 2007 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Este trabalho teve como objetivo avaliar o aproveitamento da farinha de banana verde (FBV) (Musa (grupo AAA) ‘Cavendish anã’) na produção de biscoitos tipo cookies. Foram produzidos biscoitos com substituição parcial da farinha de trigo por FBV na proporção de 10, 20 e 30%, e biscoitos Padrão sem FBV. Os biscoitos foram avaliados quanto à composição química, características físicas (diâmetro, espessura e peso) e grau de aceitação. O teste de aceitação dos biscoitos indicou não haver diferença significativa entre as diferentes formulações e o padrão, com exceção para o biscoito tipo III que apresentou menor aceitação (p < 0,05) entre as crianças. A composição química dos biscoitos não diferiu significativamente em relação ao teor de umidade e lipídios totais. As maiores diferenças foram verificadas entre os teores de amido, açúcares redutores totais e sais minerais. As maiores diferenças entre as características físicas dos biscoitos foram verificadas no diâmetro pós-cocção, indicando que a FBV alterou as propriedades tecnológicas da farinha de trigo. Assim, por elevar o valor nutricional do produto sem alterar significativamente suas propriedades físicas e características sensoriais, a utilização da farinha de banana verde como substituto parcial da farinha de trigo é viável e pode ser recomendada no preparo de alimentos alternativos enriquecidos em relação aos alimentos tradicionais.<br<The objective of this work was to evaluate the use of unripe banana meal (UBM) (Musa (AAA group) ‘Dwarf Cavendish’) in the production of cookies. Cookies were produced substituting 10, 20 and 30% of the wheat flour for UBM, as well as standard cookies without UBM. The chemical compositions, physical features (weight, diameter and thickness) and sensorial characteristics of the cookies were evaluated. A cookie acceptance trial was conducted, which revealed no significant difference between the formulations containing UBM and the standard, except for the type III cookie, which was less well accepted (p < 0.05) by children. The chemical composition of the cookies did not differ significantly from the standpoint of moisture and total lipids. The most important differences were found in the starch, total reducing sugars and mineral salts content. The main differences in the cookies’ physical characteristics were their diameters after baking, indicating that UBM altered the properties of the wheat flour. Therefore, in view of the high nutritional value of the cookies containing banana meal, with no significant alteration of their physical and sensorial characteristics, the use of this meal as a partial substitute of wheat flour is viable and can be recommended in the preparation of alternative nutritionally enriched foods. farinha de banana Musa (grupo AAA) ‘Cavendish anã’ biscoito análise sensorial composição química banana meal Musa (AAA group) ‘Dwarf Cavendish’ cookies sensorial analysis chemical composition Nutrition. Foods and food supply Technology (General) Glalber Cândido de Almeida verfasserin aut Paulo Sérgio Castanho verfasserin aut Edna Regina Netto-Oliveira verfasserin aut In Food Science and Technology Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2004 27(2007), 3, Seite 524-529 (DE-627)32056780X (DE-600)2016150-5 1678457X nnns volume:27 year:2007 number:3 pages:524-529 https://doi.org/10.1590/S0101-20612007000300016 kostenfrei https://doaj.org/article/94a2d40f5a304239b15d522d7135d5c7 kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612007000300016 kostenfrei https://doaj.org/toc/0101-2061 Journal toc kostenfrei https://doaj.org/toc/1678-457X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 27 2007 3 524-529
allfields_unstemmed	10.1590/S0101-20612007000300016 doi (DE-627)DOAJ012918466 (DE-599)DOAJ94a2d40f5a304239b15d522d7135d5c7 DE-627 ger DE-627 rakwb eng TX341-641 T1-995 Luiz Henrique Fasolin verfasserin aut Biscoitos produzidos com farinha de banana: avaliações química, física e sensorial Cookies produced with banana meal: chemical, physical andsensorial evaluation 2007 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Este trabalho teve como objetivo avaliar o aproveitamento da farinha de banana verde (FBV) (Musa (grupo AAA) ‘Cavendish anã’) na produção de biscoitos tipo cookies. Foram produzidos biscoitos com substituição parcial da farinha de trigo por FBV na proporção de 10, 20 e 30%, e biscoitos Padrão sem FBV. Os biscoitos foram avaliados quanto à composição química, características físicas (diâmetro, espessura e peso) e grau de aceitação. O teste de aceitação dos biscoitos indicou não haver diferença significativa entre as diferentes formulações e o padrão, com exceção para o biscoito tipo III que apresentou menor aceitação (p < 0,05) entre as crianças. A composição química dos biscoitos não diferiu significativamente em relação ao teor de umidade e lipídios totais. As maiores diferenças foram verificadas entre os teores de amido, açúcares redutores totais e sais minerais. As maiores diferenças entre as características físicas dos biscoitos foram verificadas no diâmetro pós-cocção, indicando que a FBV alterou as propriedades tecnológicas da farinha de trigo. Assim, por elevar o valor nutricional do produto sem alterar significativamente suas propriedades físicas e características sensoriais, a utilização da farinha de banana verde como substituto parcial da farinha de trigo é viável e pode ser recomendada no preparo de alimentos alternativos enriquecidos em relação aos alimentos tradicionais.<br<The objective of this work was to evaluate the use of unripe banana meal (UBM) (Musa (AAA group) ‘Dwarf Cavendish’) in the production of cookies. Cookies were produced substituting 10, 20 and 30% of the wheat flour for UBM, as well as standard cookies without UBM. The chemical compositions, physical features (weight, diameter and thickness) and sensorial characteristics of the cookies were evaluated. A cookie acceptance trial was conducted, which revealed no significant difference between the formulations containing UBM and the standard, except for the type III cookie, which was less well accepted (p < 0.05) by children. The chemical composition of the cookies did not differ significantly from the standpoint of moisture and total lipids. The most important differences were found in the starch, total reducing sugars and mineral salts content. The main differences in the cookies’ physical characteristics were their diameters after baking, indicating that UBM altered the properties of the wheat flour. Therefore, in view of the high nutritional value of the cookies containing banana meal, with no significant alteration of their physical and sensorial characteristics, the use of this meal as a partial substitute of wheat flour is viable and can be recommended in the preparation of alternative nutritionally enriched foods. farinha de banana Musa (grupo AAA) ‘Cavendish anã’ biscoito análise sensorial composição química banana meal Musa (AAA group) ‘Dwarf Cavendish’ cookies sensorial analysis chemical composition Nutrition. Foods and food supply Technology (General) Glalber Cândido de Almeida verfasserin aut Paulo Sérgio Castanho verfasserin aut Edna Regina Netto-Oliveira verfasserin aut In Food Science and Technology Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2004 27(2007), 3, Seite 524-529 (DE-627)32056780X (DE-600)2016150-5 1678457X nnns volume:27 year:2007 number:3 pages:524-529 https://doi.org/10.1590/S0101-20612007000300016 kostenfrei https://doaj.org/article/94a2d40f5a304239b15d522d7135d5c7 kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612007000300016 kostenfrei https://doaj.org/toc/0101-2061 Journal toc kostenfrei https://doaj.org/toc/1678-457X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 27 2007 3 524-529
allfieldsGer	10.1590/S0101-20612007000300016 doi (DE-627)DOAJ012918466 (DE-599)DOAJ94a2d40f5a304239b15d522d7135d5c7 DE-627 ger DE-627 rakwb eng TX341-641 T1-995 Luiz Henrique Fasolin verfasserin aut Biscoitos produzidos com farinha de banana: avaliações química, física e sensorial Cookies produced with banana meal: chemical, physical andsensorial evaluation 2007 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Este trabalho teve como objetivo avaliar o aproveitamento da farinha de banana verde (FBV) (Musa (grupo AAA) ‘Cavendish anã’) na produção de biscoitos tipo cookies. Foram produzidos biscoitos com substituição parcial da farinha de trigo por FBV na proporção de 10, 20 e 30%, e biscoitos Padrão sem FBV. Os biscoitos foram avaliados quanto à composição química, características físicas (diâmetro, espessura e peso) e grau de aceitação. O teste de aceitação dos biscoitos indicou não haver diferença significativa entre as diferentes formulações e o padrão, com exceção para o biscoito tipo III que apresentou menor aceitação (p < 0,05) entre as crianças. A composição química dos biscoitos não diferiu significativamente em relação ao teor de umidade e lipídios totais. As maiores diferenças foram verificadas entre os teores de amido, açúcares redutores totais e sais minerais. As maiores diferenças entre as características físicas dos biscoitos foram verificadas no diâmetro pós-cocção, indicando que a FBV alterou as propriedades tecnológicas da farinha de trigo. Assim, por elevar o valor nutricional do produto sem alterar significativamente suas propriedades físicas e características sensoriais, a utilização da farinha de banana verde como substituto parcial da farinha de trigo é viável e pode ser recomendada no preparo de alimentos alternativos enriquecidos em relação aos alimentos tradicionais.<br<The objective of this work was to evaluate the use of unripe banana meal (UBM) (Musa (AAA group) ‘Dwarf Cavendish’) in the production of cookies. Cookies were produced substituting 10, 20 and 30% of the wheat flour for UBM, as well as standard cookies without UBM. The chemical compositions, physical features (weight, diameter and thickness) and sensorial characteristics of the cookies were evaluated. A cookie acceptance trial was conducted, which revealed no significant difference between the formulations containing UBM and the standard, except for the type III cookie, which was less well accepted (p < 0.05) by children. The chemical composition of the cookies did not differ significantly from the standpoint of moisture and total lipids. The most important differences were found in the starch, total reducing sugars and mineral salts content. The main differences in the cookies’ physical characteristics were their diameters after baking, indicating that UBM altered the properties of the wheat flour. Therefore, in view of the high nutritional value of the cookies containing banana meal, with no significant alteration of their physical and sensorial characteristics, the use of this meal as a partial substitute of wheat flour is viable and can be recommended in the preparation of alternative nutritionally enriched foods. farinha de banana Musa (grupo AAA) ‘Cavendish anã’ biscoito análise sensorial composição química banana meal Musa (AAA group) ‘Dwarf Cavendish’ cookies sensorial analysis chemical composition Nutrition. Foods and food supply Technology (General) Glalber Cândido de Almeida verfasserin aut Paulo Sérgio Castanho verfasserin aut Edna Regina Netto-Oliveira verfasserin aut In Food Science and Technology Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2004 27(2007), 3, Seite 524-529 (DE-627)32056780X (DE-600)2016150-5 1678457X nnns volume:27 year:2007 number:3 pages:524-529 https://doi.org/10.1590/S0101-20612007000300016 kostenfrei https://doaj.org/article/94a2d40f5a304239b15d522d7135d5c7 kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612007000300016 kostenfrei https://doaj.org/toc/0101-2061 Journal toc kostenfrei https://doaj.org/toc/1678-457X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 27 2007 3 524-529
allfieldsSound	10.1590/S0101-20612007000300016 doi (DE-627)DOAJ012918466 (DE-599)DOAJ94a2d40f5a304239b15d522d7135d5c7 DE-627 ger DE-627 rakwb eng TX341-641 T1-995 Luiz Henrique Fasolin verfasserin aut Biscoitos produzidos com farinha de banana: avaliações química, física e sensorial Cookies produced with banana meal: chemical, physical andsensorial evaluation 2007 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Este trabalho teve como objetivo avaliar o aproveitamento da farinha de banana verde (FBV) (Musa (grupo AAA) ‘Cavendish anã’) na produção de biscoitos tipo cookies. Foram produzidos biscoitos com substituição parcial da farinha de trigo por FBV na proporção de 10, 20 e 30%, e biscoitos Padrão sem FBV. Os biscoitos foram avaliados quanto à composição química, características físicas (diâmetro, espessura e peso) e grau de aceitação. O teste de aceitação dos biscoitos indicou não haver diferença significativa entre as diferentes formulações e o padrão, com exceção para o biscoito tipo III que apresentou menor aceitação (p < 0,05) entre as crianças. A composição química dos biscoitos não diferiu significativamente em relação ao teor de umidade e lipídios totais. As maiores diferenças foram verificadas entre os teores de amido, açúcares redutores totais e sais minerais. As maiores diferenças entre as características físicas dos biscoitos foram verificadas no diâmetro pós-cocção, indicando que a FBV alterou as propriedades tecnológicas da farinha de trigo. Assim, por elevar o valor nutricional do produto sem alterar significativamente suas propriedades físicas e características sensoriais, a utilização da farinha de banana verde como substituto parcial da farinha de trigo é viável e pode ser recomendada no preparo de alimentos alternativos enriquecidos em relação aos alimentos tradicionais.<br<The objective of this work was to evaluate the use of unripe banana meal (UBM) (Musa (AAA group) ‘Dwarf Cavendish’) in the production of cookies. Cookies were produced substituting 10, 20 and 30% of the wheat flour for UBM, as well as standard cookies without UBM. The chemical compositions, physical features (weight, diameter and thickness) and sensorial characteristics of the cookies were evaluated. A cookie acceptance trial was conducted, which revealed no significant difference between the formulations containing UBM and the standard, except for the type III cookie, which was less well accepted (p < 0.05) by children. The chemical composition of the cookies did not differ significantly from the standpoint of moisture and total lipids. The most important differences were found in the starch, total reducing sugars and mineral salts content. The main differences in the cookies’ physical characteristics were their diameters after baking, indicating that UBM altered the properties of the wheat flour. Therefore, in view of the high nutritional value of the cookies containing banana meal, with no significant alteration of their physical and sensorial characteristics, the use of this meal as a partial substitute of wheat flour is viable and can be recommended in the preparation of alternative nutritionally enriched foods. farinha de banana Musa (grupo AAA) ‘Cavendish anã’ biscoito análise sensorial composição química banana meal Musa (AAA group) ‘Dwarf Cavendish’ cookies sensorial analysis chemical composition Nutrition. Foods and food supply Technology (General) Glalber Cândido de Almeida verfasserin aut Paulo Sérgio Castanho verfasserin aut Edna Regina Netto-Oliveira verfasserin aut In Food Science and Technology Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2004 27(2007), 3, Seite 524-529 (DE-627)32056780X (DE-600)2016150-5 1678457X nnns volume:27 year:2007 number:3 pages:524-529 https://doi.org/10.1590/S0101-20612007000300016 kostenfrei https://doaj.org/article/94a2d40f5a304239b15d522d7135d5c7 kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612007000300016 kostenfrei https://doaj.org/toc/0101-2061 Journal toc kostenfrei https://doaj.org/toc/1678-457X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 27 2007 3 524-529
language	English
source	In Food Science and Technology 27(2007), 3, Seite 524-529 volume:27 year:2007 number:3 pages:524-529
sourceStr	In Food Science and Technology 27(2007), 3, Seite 524-529 volume:27 year:2007 number:3 pages:524-529
format_phy_str_mv	Article
institution	findex.gbv.de
topic_facet	farinha de banana Musa (grupo AAA) ‘Cavendish anã’ biscoito análise sensorial composição química banana meal Musa (AAA group) ‘Dwarf Cavendish’ cookies sensorial analysis chemical composition Nutrition. Foods and food supply Technology (General)
isfreeaccess_bool	true
container_title	Food Science and Technology
authorswithroles_txt_mv	Luiz Henrique Fasolin @@aut@@ Glalber Cândido de Almeida @@aut@@ Paulo Sérgio Castanho @@aut@@ Edna Regina Netto-Oliveira @@aut@@
publishDateDaySort_date	2007-01-01T00:00:00Z
hierarchy_top_id	32056780X
id	DOAJ012918466
language_de	englisch
fullrecord	<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">DOAJ012918466</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230503063101.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">230225s2007 xx \|\|\|\|\|o 00\| \|\|eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1590/S0101-20612007000300016</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)DOAJ012918466</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)DOAJ94a2d40f5a304239b15d522d7135d5c7</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="050" ind1=" " ind2="0"><subfield code="a">TX341-641</subfield></datafield><datafield tag="050" ind1=" " ind2="0"><subfield code="a">T1-995</subfield></datafield><datafield tag="100" ind1="0" ind2=" "><subfield code="a">Luiz Henrique Fasolin</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Biscoitos produzidos com farinha de banana: avaliações química, física e sensorial Cookies produced with banana meal: chemical, physical andsensorial evaluation</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2007</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Este trabalho teve como objetivo avaliar o aproveitamento da farinha de banana verde (FBV) (Musa (grupo AAA) ‘Cavendish anã’) na produção de biscoitos tipo cookies. Foram produzidos biscoitos com substituição parcial da farinha de trigo por FBV na proporção de 10, 20 e 30%, e biscoitos Padrão sem FBV. Os biscoitos foram avaliados quanto à composição química, características físicas (diâmetro, espessura e peso) e grau de aceitação. O teste de aceitação dos biscoitos indicou não haver diferença significativa entre as diferentes formulações e o padrão, com exceção para o biscoito tipo III que apresentou menor aceitação (p < 0,05) entre as crianças. A composição química dos biscoitos não diferiu significativamente em relação ao teor de umidade e lipídios totais. As maiores diferenças foram verificadas entre os teores de amido, açúcares redutores totais e sais minerais. As maiores diferenças entre as características físicas dos biscoitos foram verificadas no diâmetro pós-cocção, indicando que a FBV alterou as propriedades tecnológicas da farinha de trigo. Assim, por elevar o valor nutricional do produto sem alterar significativamente suas propriedades físicas e características sensoriais, a utilização da farinha de banana verde como substituto parcial da farinha de trigo é viável e pode ser recomendada no preparo de alimentos alternativos enriquecidos em relação aos alimentos tradicionais.<br<The objective of this work was to evaluate the use of unripe banana meal (UBM) (Musa (AAA group) ‘Dwarf Cavendish’) in the production of cookies. Cookies were produced substituting 10, 20 and 30% of the wheat flour for UBM, as well as standard cookies without UBM. The chemical compositions, physical features (weight, diameter and thickness) and sensorial characteristics of the cookies were evaluated. A cookie acceptance trial was conducted, which revealed no significant difference between the formulations containing UBM and the standard, except for the type III cookie, which was less well accepted (p < 0.05) by children. The chemical composition of the cookies did not differ significantly from the standpoint of moisture and total lipids. The most important differences were found in the starch, total reducing sugars and mineral salts content. The main differences in the cookies’ physical characteristics were their diameters after baking, indicating that UBM altered the properties of the wheat flour. 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callnumber-first	T - Technology
author	Luiz Henrique Fasolin
spellingShingle	Luiz Henrique Fasolin misc TX341-641 misc T1-995 misc farinha de banana misc Musa (grupo AAA) ‘Cavendish anã’ misc biscoito misc análise sensorial misc composição química misc banana meal misc Musa (AAA group) ‘Dwarf Cavendish’ misc cookies misc sensorial analysis misc chemical composition misc Nutrition. Foods and food supply misc Technology (General) Biscoitos produzidos com farinha de banana: avaliações química, física e sensorial Cookies produced with banana meal: chemical, physical andsensorial evaluation
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topic_title	TX341-641 T1-995 Biscoitos produzidos com farinha de banana: avaliações química, física e sensorial Cookies produced with banana meal: chemical, physical andsensorial evaluation farinha de banana Musa (grupo AAA) ‘Cavendish anã’ biscoito análise sensorial composição química banana meal Musa (AAA group) ‘Dwarf Cavendish’ cookies sensorial analysis chemical composition
topic	misc TX341-641 misc T1-995 misc farinha de banana misc Musa (grupo AAA) ‘Cavendish anã’ misc biscoito misc análise sensorial misc composição química misc banana meal misc Musa (AAA group) ‘Dwarf Cavendish’ misc cookies misc sensorial analysis misc chemical composition misc Nutrition. Foods and food supply misc Technology (General)
topic_unstemmed	misc TX341-641 misc T1-995 misc farinha de banana misc Musa (grupo AAA) ‘Cavendish anã’ misc biscoito misc análise sensorial misc composição química misc banana meal misc Musa (AAA group) ‘Dwarf Cavendish’ misc cookies misc sensorial analysis misc chemical composition misc Nutrition. Foods and food supply misc Technology (General)
topic_browse	misc TX341-641 misc T1-995 misc farinha de banana misc Musa (grupo AAA) ‘Cavendish anã’ misc biscoito misc análise sensorial misc composição química misc banana meal misc Musa (AAA group) ‘Dwarf Cavendish’ misc cookies misc sensorial analysis misc chemical composition misc Nutrition. Foods and food supply misc Technology (General)
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title	Biscoitos produzidos com farinha de banana: avaliações química, física e sensorial Cookies produced with banana meal: chemical, physical andsensorial evaluation
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title_full	Biscoitos produzidos com farinha de banana: avaliações química, física e sensorial Cookies produced with banana meal: chemical, physical andsensorial evaluation
author_sort	Luiz Henrique Fasolin
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author_browse	Luiz Henrique Fasolin Glalber Cândido de Almeida Paulo Sérgio Castanho Edna Regina Netto-Oliveira
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title_sort	biscoitos produzidos com farinha de banana: avaliações química, física e sensorial cookies produced with banana meal: chemical, physical andsensorial evaluation
callnumber	TX341-641
title_auth	Biscoitos produzidos com farinha de banana: avaliações química, física e sensorial Cookies produced with banana meal: chemical, physical andsensorial evaluation
abstract	Este trabalho teve como objetivo avaliar o aproveitamento da farinha de banana verde (FBV) (Musa (grupo AAA) ‘Cavendish anã’) na produção de biscoitos tipo cookies. Foram produzidos biscoitos com substituição parcial da farinha de trigo por FBV na proporção de 10, 20 e 30%, e biscoitos Padrão sem FBV. Os biscoitos foram avaliados quanto à composição química, características físicas (diâmetro, espessura e peso) e grau de aceitação. O teste de aceitação dos biscoitos indicou não haver diferença significativa entre as diferentes formulações e o padrão, com exceção para o biscoito tipo III que apresentou menor aceitação (p < 0,05) entre as crianças. A composição química dos biscoitos não diferiu significativamente em relação ao teor de umidade e lipídios totais. As maiores diferenças foram verificadas entre os teores de amido, açúcares redutores totais e sais minerais. As maiores diferenças entre as características físicas dos biscoitos foram verificadas no diâmetro pós-cocção, indicando que a FBV alterou as propriedades tecnológicas da farinha de trigo. Assim, por elevar o valor nutricional do produto sem alterar significativamente suas propriedades físicas e características sensoriais, a utilização da farinha de banana verde como substituto parcial da farinha de trigo é viável e pode ser recomendada no preparo de alimentos alternativos enriquecidos em relação aos alimentos tradicionais.<br<The objective of this work was to evaluate the use of unripe banana meal (UBM) (Musa (AAA group) ‘Dwarf Cavendish’) in the production of cookies. Cookies were produced substituting 10, 20 and 30% of the wheat flour for UBM, as well as standard cookies without UBM. The chemical compositions, physical features (weight, diameter and thickness) and sensorial characteristics of the cookies were evaluated. A cookie acceptance trial was conducted, which revealed no significant difference between the formulations containing UBM and the standard, except for the type III cookie, which was less well accepted (p < 0.05) by children. The chemical composition of the cookies did not differ significantly from the standpoint of moisture and total lipids. The most important differences were found in the starch, total reducing sugars and mineral salts content. The main differences in the cookies’ physical characteristics were their diameters after baking, indicating that UBM altered the properties of the wheat flour. Therefore, in view of the high nutritional value of the cookies containing banana meal, with no significant alteration of their physical and sensorial characteristics, the use of this meal as a partial substitute of wheat flour is viable and can be recommended in the preparation of alternative nutritionally enriched foods.
abstractGer	Este trabalho teve como objetivo avaliar o aproveitamento da farinha de banana verde (FBV) (Musa (grupo AAA) ‘Cavendish anã’) na produção de biscoitos tipo cookies. Foram produzidos biscoitos com substituição parcial da farinha de trigo por FBV na proporção de 10, 20 e 30%, e biscoitos Padrão sem FBV. Os biscoitos foram avaliados quanto à composição química, características físicas (diâmetro, espessura e peso) e grau de aceitação. O teste de aceitação dos biscoitos indicou não haver diferença significativa entre as diferentes formulações e o padrão, com exceção para o biscoito tipo III que apresentou menor aceitação (p < 0,05) entre as crianças. A composição química dos biscoitos não diferiu significativamente em relação ao teor de umidade e lipídios totais. As maiores diferenças foram verificadas entre os teores de amido, açúcares redutores totais e sais minerais. As maiores diferenças entre as características físicas dos biscoitos foram verificadas no diâmetro pós-cocção, indicando que a FBV alterou as propriedades tecnológicas da farinha de trigo. Assim, por elevar o valor nutricional do produto sem alterar significativamente suas propriedades físicas e características sensoriais, a utilização da farinha de banana verde como substituto parcial da farinha de trigo é viável e pode ser recomendada no preparo de alimentos alternativos enriquecidos em relação aos alimentos tradicionais.<br<The objective of this work was to evaluate the use of unripe banana meal (UBM) (Musa (AAA group) ‘Dwarf Cavendish’) in the production of cookies. Cookies were produced substituting 10, 20 and 30% of the wheat flour for UBM, as well as standard cookies without UBM. The chemical compositions, physical features (weight, diameter and thickness) and sensorial characteristics of the cookies were evaluated. A cookie acceptance trial was conducted, which revealed no significant difference between the formulations containing UBM and the standard, except for the type III cookie, which was less well accepted (p < 0.05) by children. The chemical composition of the cookies did not differ significantly from the standpoint of moisture and total lipids. The most important differences were found in the starch, total reducing sugars and mineral salts content. The main differences in the cookies’ physical characteristics were their diameters after baking, indicating that UBM altered the properties of the wheat flour. Therefore, in view of the high nutritional value of the cookies containing banana meal, with no significant alteration of their physical and sensorial characteristics, the use of this meal as a partial substitute of wheat flour is viable and can be recommended in the preparation of alternative nutritionally enriched foods.
abstract_unstemmed	Este trabalho teve como objetivo avaliar o aproveitamento da farinha de banana verde (FBV) (Musa (grupo AAA) ‘Cavendish anã’) na produção de biscoitos tipo cookies. Foram produzidos biscoitos com substituição parcial da farinha de trigo por FBV na proporção de 10, 20 e 30%, e biscoitos Padrão sem FBV. Os biscoitos foram avaliados quanto à composição química, características físicas (diâmetro, espessura e peso) e grau de aceitação. O teste de aceitação dos biscoitos indicou não haver diferença significativa entre as diferentes formulações e o padrão, com exceção para o biscoito tipo III que apresentou menor aceitação (p < 0,05) entre as crianças. A composição química dos biscoitos não diferiu significativamente em relação ao teor de umidade e lipídios totais. As maiores diferenças foram verificadas entre os teores de amido, açúcares redutores totais e sais minerais. As maiores diferenças entre as características físicas dos biscoitos foram verificadas no diâmetro pós-cocção, indicando que a FBV alterou as propriedades tecnológicas da farinha de trigo. Assim, por elevar o valor nutricional do produto sem alterar significativamente suas propriedades físicas e características sensoriais, a utilização da farinha de banana verde como substituto parcial da farinha de trigo é viável e pode ser recomendada no preparo de alimentos alternativos enriquecidos em relação aos alimentos tradicionais.<br<The objective of this work was to evaluate the use of unripe banana meal (UBM) (Musa (AAA group) ‘Dwarf Cavendish’) in the production of cookies. Cookies were produced substituting 10, 20 and 30% of the wheat flour for UBM, as well as standard cookies without UBM. The chemical compositions, physical features (weight, diameter and thickness) and sensorial characteristics of the cookies were evaluated. A cookie acceptance trial was conducted, which revealed no significant difference between the formulations containing UBM and the standard, except for the type III cookie, which was less well accepted (p < 0.05) by children. The chemical composition of the cookies did not differ significantly from the standpoint of moisture and total lipids. The most important differences were found in the starch, total reducing sugars and mineral salts content. The main differences in the cookies’ physical characteristics were their diameters after baking, indicating that UBM altered the properties of the wheat flour. Therefore, in view of the high nutritional value of the cookies containing banana meal, with no significant alteration of their physical and sensorial characteristics, the use of this meal as a partial substitute of wheat flour is viable and can be recommended in the preparation of alternative nutritionally enriched foods.
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title_short	Biscoitos produzidos com farinha de banana: avaliações química, física e sensorial Cookies produced with banana meal: chemical, physical andsensorial evaluation
url	https://doi.org/10.1590/S0101-20612007000300016 https://doaj.org/article/94a2d40f5a304239b15d522d7135d5c7 http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612007000300016 https://doaj.org/toc/0101-2061 https://doaj.org/toc/1678-457X
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up_date	2024-07-03T14:46:02.819Z
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Foram produzidos biscoitos com substituição parcial da farinha de trigo por FBV na proporção de 10, 20 e 30%, e biscoitos Padrão sem FBV. Os biscoitos foram avaliados quanto à composição química, características físicas (diâmetro, espessura e peso) e grau de aceitação. O teste de aceitação dos biscoitos indicou não haver diferença significativa entre as diferentes formulações e o padrão, com exceção para o biscoito tipo III que apresentou menor aceitação (p < 0,05) entre as crianças. A composição química dos biscoitos não diferiu significativamente em relação ao teor de umidade e lipídios totais. As maiores diferenças foram verificadas entre os teores de amido, açúcares redutores totais e sais minerais. As maiores diferenças entre as características físicas dos biscoitos foram verificadas no diâmetro pós-cocção, indicando que a FBV alterou as propriedades tecnológicas da farinha de trigo. Assim, por elevar o valor nutricional do produto sem alterar significativamente suas propriedades físicas e características sensoriais, a utilização da farinha de banana verde como substituto parcial da farinha de trigo é viável e pode ser recomendada no preparo de alimentos alternativos enriquecidos em relação aos alimentos tradicionais.<br<The objective of this work was to evaluate the use of unripe banana meal (UBM) (Musa (AAA group) ‘Dwarf Cavendish’) in the production of cookies. Cookies were produced substituting 10, 20 and 30% of the wheat flour for UBM, as well as standard cookies without UBM. The chemical compositions, physical features (weight, diameter and thickness) and sensorial characteristics of the cookies were evaluated. A cookie acceptance trial was conducted, which revealed no significant difference between the formulations containing UBM and the standard, except for the type III cookie, which was less well accepted (p < 0.05) by children. The chemical composition of the cookies did not differ significantly from the standpoint of moisture and total lipids. The most important differences were found in the starch, total reducing sugars and mineral salts content. The main differences in the cookies’ physical characteristics were their diameters after baking, indicating that UBM altered the properties of the wheat flour. Therefore, in view of the high nutritional value of the cookies containing banana meal, with no significant alteration of their physical and sensorial characteristics, the use of this meal as a partial substitute of wheat flour is viable and can be recommended in the preparation of alternative nutritionally enriched foods.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">farinha de banana</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Musa (grupo AAA) ‘Cavendish anã’</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">biscoito</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">análise sensorial</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">composição química</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">banana meal</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Musa (AAA group) ‘Dwarf Cavendish’</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">cookies</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">sensorial analysis</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">chemical composition</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Nutrition. 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