Desenvolvimento e aceitação sensorial de produtos elaborados com farinha de banana verde

Abstract

The present work aimed to develop, make sensory analysis and investigate the propensity to purchase, products based on green banana flour. This is a descriptive study of a qualitative quantitative approach, in which three different products called bread, cookie and cake, based on green banana flour, were evaluated through sensorial analysis. After statistical analysis of the results, it was observed that all the evaluated attributes showed a significant correlation among themselves, at a significance level of 5% and the results showed that there was a difference between the three evaluated products, in relation to each of the attributes. The cookie was the one that had a higher propensity to buy (77%) and better acceptance of all its attributes when compared to bread and cake. Considering the results obtained in the present study, it can be stated that the products made with green banana flour were well accepted by the judges and could be considered a product with good acceptance in the market, for these three products tested no other types were necessary of flour.