Cookies made up of flour co ntaining unripe banana and birdseed were developed and characterized by centesimal composition, microbiological quality, color by CIE L * , a * and b * system and sensory acceptance. Two formulations of cookies (F 1 and F2) with different amounts of mixed flour ( ? 6.0 and 8.0 g 100 g -1 , respectively) were designed. All formul ations exhibited attractive nutritional properties, mainly due to the levels of protein (F1: 11.6 and F2: 10.7 g 100 g -1 ) and dietary fiber (F1: 22.6 and F2: 31.03 g 100 g -1 ). There was no significant difference (p < 0.05) in color parameters between the upper surfaces of F1 and F2, and between the undersides of cookies. Both compositions showed high acceptability in color, texture, odor and taste, with a predominance of scores of the category 8 (like very much) and no statistical difference (p < 0.05) in the perception of these attribut es by the tasters between formulations. The results of the purc hase intention test suggest a good commercial prospect for the cookies developed. Our findings represent a new proposal for the use of flour wi th unripe banana and birdseed in the development of a food prod uct with high added value.
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机译：研制出由含有未成熟香蕉和鸟食的面粉制成的饼干，其特征在于百分组成，微生物质量，CIE L *识别颜色，a *和b *系统以及感官接受度。设计了两种配方的曲奇（F 1和F2）和不同数量的混合面粉（分别约为6.0和8.0 g 100 g -1）。所有配方均显示出诱人的营养特性，这主要归因于蛋白质（F1：11.6和F2：10.7 g 100 g -1）和膳食纤维（F1：22.6和F2：31.03 g 100 g -1）的水平。 F1和F2的上表面之间以及cookie的底面之间的颜色参数没有显着差异（p <0.05）。两种组合物在颜色，质地，气味和味道上均显示出较高的可接受性，主要得分为8类（非常相似），并且调味者在不同配方之间对这些属性的感知没有统计学差异（p <0.05）。 purc hase意图测试的结果表明所开发的曲奇具有良好的商业前景。我们的发现代表了在开发具有高附加值的食品时，将面粉与未成熟的香蕉和禽类一起使用的新建议。
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