Elaboração e aceitação sensorial de doce tipo brigadeiro à base de biomassa e frutos da biodiversidade nordestina

Abstract

The work aims to present a scientific paper as a final project. The same understood elaborate two candy brigadeiro-type formulations using biomass of green banana, pitanga and umbu pulp-hog plum. The biomass of green bananas has been studied by other researchers because of its beneficial effects on the human organism, the intestinal colon, because it has high content of resistant starch that when ingested promotes the increased fecal cake, protects the the mucosa of the intestine, stimulates the production of short chain fatty acids and promotes renewal of the microflora. The fruits pitanga and umbu-cajá belong to northeastern and biodiversity have nutritional and antioxidant potential. Such fruits are being underutilized, i.e. little consumed and comercio or restricted; and are part of the priority list of biodiversity for food and nutrition project (BFN). Therefore, this work is inserted within the objectives of this project, which proposes to study biodiversity plant and encourage the consumption of the same.