Sweet type brigadeiro made with banana biomass and flour grape residue from the wine production of the region of the submédio São Francisco / Brigadeiro de tipo doce confeccionado com biomassa de banana e resíduo de uva de farinha da produção de vinho da região do submédio São Francisco

Abstract

Faced with the growing concern among consumers for their food, the industry brings low-cost alternatives, but with great benefits, such as the use of waste. The objective of this work was to develop a sweet type brigadeiro based on biomass of green banana and enriched with the residue of grape residue. As well as analyzing their chemical composition, and evaluating their acceptance and purchase preference, through sensory analysis, according to the added flour content, before a group of 50 untrained tasters. Four formulations of sweet type brigadeiro with 0% (without addition of flour), 5%, 10% and 15% concentration of grape residue flour were elaborated. Each taster was given a 10g sample of each formulation and the control, thus judging the attributes: appearance, aroma, flavor, texture and overall evaluation, through the structured hedonic scale of nine (9) points (from 1 = I liked very much to 9 = I disliked very much) And with an intent to purchase through a structured 3-point structure scale (would certainly buy, probably would buy, probably wouldn’t buy). Among the samples, the most accepted in sensory analysis was the 10% of the residue meal and the one with 15% the less accepted in relation to the control (0%). The results show that the enriched product presented good nutritional quality, due to the reduction of 36.42%, 97.04% and 58.36%, respectively, in carbohydrate, lipid and energy content. So it is a great alternative to the current market