Efeito do bagaço de cana-de-açúcar nas propriedades tecnológicas e sensoriais de bolo de banana

Abstract

The consumption of cakes has increased significantly in the last years for being considered a food of good sensorial acceptance. The addition of sugar cane bagasse in the cake formulation is an alternative for this product to present a greater amount of fiber, since the present percentage of fiber in the bagasse is relatively high. In addition, it may be an alternative to the reuse of a waste from the sugar and alcohol industry. The objective of this work was to evaluate the effect of the addition of sugarcane bagasse on the technological and sensorial properties of banana cake with oatmeal. The bagasse was dried, ground in a rotor mill and its granulometry was standardized with sieve. Different bagasse concentrations were added in the cake formulation, respecting the Brazilian legislation which prescribes that food containing 3 g in 100 g of solid can be considered as “fiber content”, and foods containing 6 g of fibers in 100 g of solid can be denominated as “high fiber content”. In the obtained cakes physicochemical (protein, lipids, moisture, ash, color and water activity), microbiological (Coliforms at 45ºC, Salmonella sp, Staphylococcus aureus e Bacillus cereus), texture and sensorial analysis were performed. The cakes did not show significant difference (p <0.05) in the physicochemical and microbiological parameters. The cake with 6% of bagasse presented greater firmness, but remained with the same elasticity as the other formulations, according to the compression test. The color of cakes with bagasse was clearer than control and showed good sensory acceptance. With this work, banana cakes considered as "source of fibers" and "high fiber content", according to the Brazilian legislation, were obtained, and it was possible to demonstrate the capacity to reuse a by-product widely available in the mills.