Abstract
ABSTRACT The insertion of functional foods in the confectionery industry is a growing reality, aiming to meet a growing demand for products that are visually attractive and at the same time healthy. The present study aimed to develop and characterize the physical, physicochemical, microbiological, and sensory properties of fondant icings based on green banana biomass and flour. Two formulations were developed (NFBI - Neutral Flavor Biomass-based Icing, and CFBI - Chocolate Flavor Biomass-based Icing), which were compared with the commercial fondant icings (NFCI - Neutral Flavor Commercial Icing, and CFCI - Chocolate Flavor Commercial Icing). The fondant icings were evaluated for centesimal composition, caloric value, physical, physicochemical (resistant starch, titratable acidity, water activity, texture, and color), and microbiological characteristics, as well as sensory acceptance. The icings based on green banana biomass and flour showed higher levels of ash, fiber, resistant starch, and protein, as well as lower total caloric value, and thus, were healthier. These icings were also softer and had more intense color compared to commercial ones, as well as good sensory acceptance, especially the one with chocolate flavor, which had greater than 72% approval. Microbiological analyses indicated that the icings could be stored under refrigeration (<4 ºC) for 30 days. Given the nutritional quality and health benefits, the icings prepared with green banana biomass and flour proved to be promising and could serve a niche market represented by people who seek a healthier diet or need to control their sugar consumption, such as diabetics.
Highlights
The confectionery industry has become increasingly sophisticated over the years, seeking to insert functional ingredients in traditional formulations
This was due to the presence of green banana biomass in the formulations and the nature of the fibers present in green banana flour, predominantly soluble fibers, which retained water in the food products
Icings based on green banana biomass and flour had higher levels of minerals, fibers, resistant starch, and protein than commercial icings and were healthier options
Summary
The confectionery industry has become increasingly sophisticated over the years, seeking to insert functional ingredients in traditional formulations. Such components have been used in the production of cakes, biscuits, candies, and edible packaging and toppings, which make the cakes more attractive to the consumer, playing a key role in their sensory acceptance. The inclusion of functional foods in the confectionery business represents an alternative since they include foods or beverages that, when consumed daily, have the ability to provide beneficial effects, in addition to the basic nutritional ones, owing to the presence of healthy ingredients (HerreraCazares et al, 2017; Maxim et al, 2019) Changes have occurred in the confectionery market, influenced by the increased consumer demand for healthy foods, especially with low sugar content or no sugar, lower caloric value, high nutritional value, and with sensory characteristics similar or superior to those of traditional products available in the market (Belščak-Cvitanović et al, 2015).
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