Panetone elaborado com farinhas de pupunha (Bactris gasipaes Kunth) e de banana (Musa sapientum)

Abstract

This work aims to analyze the nutritional characteristics superior of the incorporation of peach palm flour (Bactris gasipaes Kunth) and of green banana of the variety terra (Musa sapientum) in partial substitution the wheat flour in the panettone. The green banana flour has great applicability for use in confectionery, bakery, dietary products and baby food. (MANICA 1997 apud Borges et al., 2010, p. 174). The survey consisted an experimental study realized at the dependences National Institute for Amazon Research (INPA). Were developed 03 varieties of panettones, the standard, formulated with 100% wheat flour and two experimentals, one made with partial replacement of 20% of wheat flour for by 10% of peach palm flour and 10% green banana flour ; and another with partial replacement of 30% of wheat flour for 15% peach palm flour and 15% green banana flour. The formulations were subjected to sensory tests aiming to determine the most suitable proportions of wheat flour replaced by the FP e FBV from the point of view of sensory acceptability. It was noted that the panettone showed superior results in nutritional terms. And although they have been verified sensory differences compared at the traditional panettone, the product developed with partial replacement of wheat flour by flour green banana and peach palm had good acceptability. Therefore, the experimental development may be designated as a product of nutritional quality and able to meet the needs of consumers for diversified products , due to the maintenance of much of the original components present in fruits.