Effect of granulometry on the physicochemical and sensory properties of green banana peel flour-based snacks for two treatments

Abstract

ABSTRACT Agroindustry generates a high production of waste, including the banana shell that can be used for flour extraction and the production of snacks. In this context, the objective of the study was to evaluate the effect of granulometry on the physicochemical and sensory properties of green banana peel flour-based snacks for two treatments in order to determine the acceptability of the product. 4 samples were prepared (AC-100, AC-140, A-100, A-140), with AC being the treatment of flour extraction with metabisulphite at 0.01% plus citric acid 0.5%. To the technique of extraction of flour in water, the coding of 100 and 140 are the mesh number used for standardization. The results indicate that granulometry influences both the humidity and color of the snack; the lower the granulometry, the higher the percentage of humidity, higher values of L* and b*, but lower values of a*. The sensory analysis determined that treatments with higher granulometry have a darker color and mild crispness, the most acceptable sample being that of treatment A-140.