Stability of porridge pre-mixture made with Brazil nut flour and green banana flour with and without milk powder.

The mixture of Brazil nut flour and green banana flour can improve the nutritional value of school meals, allowing for the use of regional ingredients derived from family agriculture. This study aimed to assess the stability of porridge pre-mixtures made with Brazil nut flour and green banana flour during six months of storage. Two types of pre-mixture were evaluated: with and without milk powder. These mixtures were packed in polyethylene/metallized polyester film, vacuum-sealed, and stored at room temperature. The products were evaluated for physicochemical composition, and every 30 days for moisture content, water activity, titratable acidity, pH, peroxide value and acidity of the lipid phase, total and thermotolerant coliforms, yeasts and molds, and sensory acceptance. There was no difference between the mixtures for the parameters evaluated. Moisture content, water activity, acidity of the lipid phase, and the yeast and mold count increased with storage time. The growth of yeasts and molds was more pronounced after 90 days of storage, when water activity reached the limit of 0.60. Although both products had good sensory acceptance throughout the period of study, it is recommended that the shelf life does not exceed 90 days.

Bibliographic Details

Main Authors:	CUNHA, C. R. da, SANTOS, S. L. dos, MACIEL, V. T., SOUZA, M. L. de, FURTADO, C. de M., CARVALHO, A. V.
Other Authors:	CLARISSA RESCHKE DA CUNHA, CPAF-AC; Stephanie Lima dos Santos, Uninorte; VLAYRTON TOME MACIEL, CPAF-AC; Maria Luzenira de Souza, Universidade Federal do Acre (Ufac); Cydia de Menezes Furtado, Universidade Federal do Acre (Ufac); ANA VANIA CARVALHO, CPATU.
Format:	Artigo de periódico biblioteca
Language:	English eng
Published:	2014-11-05
Subjects:	Merenda escolar, Castanha do brasil, Banana verde, Mixed flour, Harina mixta, Aceitação sensorial, Sensory acceptance, Aceptación sensorial, Alimentación y Nutrición Humana, Nuez del Brasil., Almuerzo escolar, Bananos, Harina, Nutrição humana, Farinha mista, Castanha do pará, Banana, Valor nutritivo, Plátano., Food and Human Nutrition, School lunch, Flour, Brazil nuts, Bananas, Nutritive value.,
Online Access:	http://www.alice.cnptia.embrapa.br/alice/handle/doc/999250
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