Abstract
Chocolate and green banana biomass (GBB) are nutritious foods that benefit well-being and health. GBB adds nutritional value, acceptance, and benefits due to its fiber content, resistant starch, and low glycemic index. Adding GBB to chocolate with high cocoa content (approx. 70%) was evaluated by physicochemical, microbiological, and sensory properties. Samples were analyzed for composition, plastic viscosity, sensory analysis, particle size, and water activity. The results showed that chocolates added with GBB have moisture, lipids, and mineral content values by the current legislation. Viscosity analysis showed that the studied formulations presented expected values for chocolate (2.44–4.79 Pa), not compromising the processing of tempering, molding, cooling, and demolding, demonstrating the feasibility of incorporating GBB into chocolates. The values of the average particle sizes were less than 25 μm in the chocolates and recommended in terms of the sensory aspect. The rheological measurements showed that the Casson plastic viscosity values are in the suggested chocolate range. Sensory analysis revealed that the sample with the highest content of GBB showed the highest acceptance and obtained 56% of purchase intent. Adding GBB to chocolate did not change the physicochemical, microbiological, or sensory characteristics and made the product healthier for consumers.
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