Application of green banana fruit flour in milk desserts

Abstract

This work had as objective, to evaluate a banana flour, obtained from pulp and shell with a particle size of 140 µ, to produce dairy desserts, in order to profit its functional properties for the populations general feeding and for the infant population particularly. Two different types of dairy dessert were developed: gelled  and custard-milk, flavored with coconut and banana respectively. In the development of the gelled dessert two products were obtained: one, where it was totally substituted the native starch used in the origi- nal product and another one where it was also substituted part of the present jelly in this product. In the custard-milk all the starch was substituted by banana flour, settling down the formulations of the new products sensorially, by means of descriptive tests of classification, having as criteria the general quality of the products. The appropriate flavors for the desserts were settled down by means of sensorial analysis of profile of flavors where it was established the general quality of the products. The levels of green banana flour utilized were 0.4 and 5% for the gelled milk and the custard- milk, respectively. It was also obtained a gelled milk where a superior level of banana flour was used (0.6%) with reduction of the level of original jelly in 12.5%. The gelled milk of coconut flavor and the custard-milk of banana flavor were qualified as products of good quality.