Development, Characterization and Acceptance of Fruit-Bread Biomass Green Brownie

摘要

Objective: This study aimed to develop and characterize a green breadfruit biomass brownie. Methods: We developed a brownie made with green breadfruit biomass to the detriment of traditional ingredients: flour and butter. We analyzed five replications on the chemical composition (moisture volatile at 105℃; ashes by calcination; ether extract Soxhlet; protein by the semi-micro Kjeldahl method; starch by Lane-Eynon method) as methodologies recommended by the Adolfo Lutz Institute [1], except the fiber, which was quantified by the method proposed by Van Soest [2]. It was further determined the antioxidant capacity (DPPH) and the content of total phenolic compounds (Folin-Ciocalteu reagent). The brownie was developed subjected to sensory analysis 100 untrained and the result was compared to a traditional version and two trademarks brownie gluten and lactose. Results: On the chemical composition, fiber is an important fraction in developed brownie (12.07 ± 0.29). For antioxidant capacity, Brownie showed excellent results (DPPH: 85% and 654.76 ± 4.10 mg/100g of gallic acid equivalent) greater than some fruits studied by other authors. The product was developed sensory well accepted, with higher acceptance rate to 70% in the overall assessment. Conclusion: It was concluded that there viability in production brownie green breadfruit biomass since proved to nutritional appeal even higher than others, with which it was compared, and was well accepted sensorially. One formulation optimization study might be interesting to improve Brownie texture.