Physical-chemical and sensorial evaluation of breads produced with partial replacement of the wheat flour for unripe banana meal.

Janayna Presa da Silva, Edna Regina Netto-Oliveira, Suellen Cristina De Mico Pereira, Antônio Roberto Giriboni Monteiro


This study aimed to evaluate the physico-chemical and sensory characteristics of French bread produced with partial replacement of wheat flour for unripe banana meal. Three formulations of bread were produced: standard with 100% of wheat flour, 8% replacement of wheat flour by unripe banana meal and 12% replacement of wheat flour by unripe banana meal. Were evaluated: moisture, ash, total protein, crude fiber, total lipid, total carbohydrate, specific volume and sensory analysis. The data were evaluated by ANOVA (p<0.05). The results showed significant differences for moisture, protein and crude fibers. For ashes, lipid and specific volume were not finding significant differences. Sensory analysis indicated that color and flavor were negatively influenced by unripe banana meal (p<0.05). The average scores of the attributes of the formulations standard, 8% of replacement and 12% of replacement were, respectively: 7.59 (liked moderately), 6.35 and 6.42 (liked slightly). Considering the greater nutritional value and the results of sensory analyses, we can recommend the consumption and production of the formulation with 12% of unripe banana meal.

DOI: 10.14685/rebrapa.v5i3.155



french bread; sensory analysis; unripe banana meal

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DOI: 10.14685/rebrapa.v5i3.155


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