DEVELOPMENT AND SENSORY ANALYSIS OF CHOCOLATE MUSSE AND BANANA GREEN BIOMASS

Abstract

The aim of the study was to develop and sensorially evaluate formulations of chocolate mousse and green banana biomass. The acceptance of the products (formulation C - 60% of milk cream, formulation A - 30% of milk cream and 30% biomass of green banana, and formulation B - 60% of biomass) was evaluated among adolescents on a scale hedonic seven points and the purchase intention by the five point scale. Was analyzed the intake and knowledge of nutrients present in green and ripe bananas. Sensory analysis and purchase intention data were assessed by ANOVA, followed by the Tukey´s Test at 5%. In the male gender and in the total analysis, formulation (B) did not differ from formulation (C) in appearance. In the other sensory attributes (texture, color and flavor) there was no statistical difference between genders. Most of those evaluated reported that they would buy the mousses, even though they were unaware of the benefits of green bananas, however 60% of those evaluated in the male gender would not consume such a product. It was concluded that formulation B presented the best result, as it did not differ from the formulation without biomass for the evaluated sensory attributes and its purchase intention, and was characterized as the healthiest, as it has a higher content of resistant starch that has benefits the health.