Pães de mel elaborados com farinha de diferentes variedades de banana verde.

The objective of this study was to develop honey buns with cooked green banana flours of two varieties: silver (FBVCP) and nanicão (FBVCN), characterizing them, physically, chemically, physicochemically and sensorially. The cooked green banana pulps were dehydrated in a ventilated oven at 65°C / 20 h and ground, thus obtaining the Cooked Green Banana Flour. Three formulations of honey bread were developed by modifying the standard formulation (P), with partial substitution of the wheat flour by the FBVCP and FBVCN in 30% and with 15% of both flours, respectively called honey bread A, B and C. The physical analyzes for: FBVC were the residuals of the losses of the processing and the final yield. The weight, height, and diameter before and after cooking, density, thermal factor and yield were in random samples of units from the same batch. The chemical and physicochemical analyzes of flours and honey loaves were: moisture, ash, insoluble food fiber (FAI), protein, lipids, resistant starch (RA) and carbohydrates (by difference), titratable acidity and pH. The honey loaves were also analyzed sensorially by untrained university tasters (UFRJ), applying the preference test ordering in 37 tasters and acceptance through the 9 point hedonic scale for the attributes appearance, aroma, texture, taste and overall appearance in 73 tasters, with their consent and approved by the research ethics committee of the University under number 164/07. Regarding the physical characteristics, the yields of the flour were 17% and for the loaves of bread the highest difference (p=0.05) was expressed in the reduction of the post-cooking height for the formulations with the flour due to the high content of Fiber and RA in the breads. The FBVC silver and nanicão presented humidity according to the Brazilian legislation, high content of RA, protein, FA and ash. The honey breads elaborated with the flour consequently presented chemical and nutritional profile higher than the standard and were considered food sources of FA and RA. The titratable acidity and the pH were higher (p=0.05) for the bread of honey elaborated with the flour of the variety nanicão. All honey loaves were considered equally preferred and were well accepted, with IA= 80% in the evaluated attributes. It was concluded that the use of flour added nutritional and functional value, because it increased the FA, RA, protein and minerals content to the products, without modifications of the sensorial characteristics and with good sensory acceptance, providing sensorial and nutritional quality. [ABSTRACT FROM AUTHOR]