Pineapple by-product and green banana flour evaluation and their application as ingredients for cake formulation

Abstract

Brazilians appreciate cakes, and they are currently consumers who have become more demanding regarding the nutritional value of food products. Therefore, food products can be enriched or added with functional flours made from fruits or their by-products to add nutritional value. In the present study, two types of flour were developed to be used as cake mix ingredients: pineapple peel flour and green banana flour. The flours were evaluated which demonstrated an interesting nutritional profile and technological properties for use in cakes. Cakes were prepared from a mixture of peel flour, banana flour, and oat flour, replacing 40% of wheat flour, and evaluated for their chemical composition and technological characteristics. To determine the samples’ simplex centroid, a mix design was used with flour mixtures in different proportions for cake preparation. Peel flour and banana flour decreased cake luminosity, while peel flour decreased specific volume and increased hardness. The results were represented by the sensory analysis, with acceptance and purchase intention above 70%, for the analyzed formulations. This promotes the development of cake mix as a new product prepared with high added nutritional value.