DEVELOPMENT OF FAROFA TEMPERATE WITH BANANA INFLORESCENCE (MUSA SPP.) AS A FUNCTIONAL AND SUSTAINABLE INGREDIENT

The banana inflorescence, known as the 'heart', has high nutritional value and the potential to be used in food products, contributing to the reduction of waste and the promotion of a more sustainable and nutritious diet. The research highlighted the importance of taking advantage of the inflorescence as a food, emphasizing its nutritional value and economic potential. The study was based on the need to explore sustainable and nutritious alternatives for the full use of the banana tree. The objective of this study was to evaluate different bleaching treatments on the color and water activity of banana inflorescence, in addition to developing farofa tempered with dehydrated banana inflorescence, analyzing its physicochemical composition and sensory acceptability, aiming at the use of plant residues from banana cultivation. Three farofa formulations were developed: F1 (control formulation), F2 (with 7.5% inflorescence) and F3 (with 15% inflorescence). Physicochemical analyses were performed to determine the nutritional composition of farofa, evaluating parameters such as water activity, pH, moisture, ash, proteins and lipids. The acceptability of seasoned farofa was evaluated through the acceptance test on the 9-point hedonic scale, considering the flavor, aroma, texture, appearance, color and global evaluation. The results indicate that, of the treatments used, sodium metabisulfite is the most effective for the preservation of visual quality, which, together with its low Aw, contributes to preserve the food