Lactose-free dulce de leche with different concentrations of green banana biomass

Abstract

The production and consumption of dulce de leche is one of the most important sweets in the Mercosul Region. However, recent studies have shown consumers’ interest for healthier food and no lactose products, hence creating a demand for this study aims to develop a more nutritional lactose-free dulce de leche with less calories and higher yielding by adding green banana biomass. Five lactose-free dulce de leche formulas have been elaborated in which four were added 5%, 10%, 15% and 20% of green banana biomass and one of them received a standard 0.5% of commercial starch addition. The samples were evaluated regarding its microbiological, physicochemical and sensorial quality. The different lactose-free dulce de leche formulas attended the microbiological standards and demonstrated an increased yield of the green banana biomass concentration. The results indicated that the rise of the green banana biomass concentration has increased moisture and decreased protein, lipids and calories levels. In regards of acceptance, all samples evaluated received grades between 7.23 to 8.72, that is, above 6 which is the minimum value accepted to all the evaluated attributes hence demonstrating the acceptance on behalf of evaluators. All samples presented high ratios of intent to purchase therefore confirming the acceptance results found. It has been observed that the use of green banana biomass aggregated positive characteristics to the product and did not influence the sensorial quality of the sweets, seeing that all of them could improve their yield and thus demonstrating to be a good option to the development of healthier products.

Biomassa de banana verde: alimento funcional, uma revisão

“…Fonte de triptofanoaminoácido responsável pela produção do hormônio que garante a sensação de bem-estarauxilia na prevenção da depressão e controle da ansiedade. Além disso, contém β-caroteno, precursor das vitaminas A e C (Vieira et al, 2022;Silva et al, 2018).…”

“…Para Vieira et al (2022), dentre as vantagens de se inserir a biomassa na alimentação, está a composição nutricional: alto índice de amido e baixo teor de açúcares, se comparada à fruta madura. Reis et al (2019) asseguram que a melhor opção de consumo é em forma de farinha, que pode ser consumida diretamente ou utilizada em produtos alimentícios, dietéticos e bebidas.…”

“…Stadler et al, 2017 Verificar a aceitabilidade sensorial de pães adicionados de farinha de banana verde A adição de 7,5% de farinha de banana verde foi bem aceita pelos provadores. Vieira et al, 2022 Desenvolver um doce de leite mais nutritivo, menos calórico e com maior rendimento, por meio da adição da biomassa de banana verde.…”

Lactose-free Products: Production Technology and Future Market

“…This batch of lactase must meet the following properties, including maximum activity at low temperatures. (Figure1) [5].…”