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<p>One of the by-products of banana harvesting, the banana inflorescence (BI), is an underutilized unconventional food plant (UCFP). Thus, the present study aimed to utilize BI to develop formulations of plant-based pâtés (F1: pizza-flavored and F2: smoked-flavored) and characterize them in terms of proximate composition, physicochemical properties, phenolic composition, antioxidant activity, and sensory acceptability. The formulations had similar composition regarding lipids (0.7&#xa0;g/100&#xa0;g), proteins (0.8&#xa0;g/100&#xa0;g), ashes (1.2&#xa0;g/100&#xa0;g), and dietary fibers (3.3&#xa0;g/100&#xa0;g). The pH (~ 4.5) and total titratable acidity (~ 0.15%) indicated that both are acidic products. Instrumental color indicated that F1 tends to be red, while F2 has a yellowish-brown color, with similar values of luminosity (L*~55). F1 presented a higher total phenolic compounds content (2.83&#xa0;mg/g) than F2 (1.68&#xa0;mg/g), as well as higher values for gallic, <i>trans-</i>cinnamic, and kaempferol acids. Consequently, F1 showed higher antioxidant activity by the ABTS method (2.16&#xa0;µmol/g). In the sensory analysis, F1 and F2 obtained acceptance indexes above 70% for most attributes evaluated and a considerable purchase intention. Hence, the BI utilization in the plant-based pâtés development can promote knowledge about this UCFP, reduce waste production, and provide tasty and low-caloric options for vegans, vegetarians, flexitarians, and those looking for a healthy diet.</p>

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Development, characterization, and sensory acceptability of plant-based pâté formulations made of banana inflorescence

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年9月30日

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  • Agatha N. M. Silva,
  • Jaqueline S. Oliveira,
  • Beatriz C. B. Barros,
  • Mirian C. Feiten

摘要

One of the by-products of banana harvesting, the banana inflorescence (BI), is an underutilized unconventional food plant (UCFP). Thus, the present study aimed to utilize BI to develop formulations of plant-based pâtés (F1: pizza-flavored and F2: smoked-flavored) and characterize them in terms of proximate composition, physicochemical properties, phenolic composition, antioxidant activity, and sensory acceptability. The formulations had similar composition regarding lipids (0.7 g/100 g), proteins (0.8 g/100 g), ashes (1.2 g/100 g), and dietary fibers (3.3 g/100 g). The pH (~ 4.5) and total titratable acidity (~ 0.15%) indicated that both are acidic products. Instrumental color indicated that F1 tends to be red, while F2 has a yellowish-brown color, with similar values of luminosity (L*~55). F1 presented a higher total phenolic compounds content (2.83 mg/g) than F2 (1.68 mg/g), as well as higher values for gallic, trans-cinnamic, and kaempferol acids. Consequently, F1 showed higher antioxidant activity by the ABTS method (2.16 µmol/g). In the sensory analysis, F1 and F2 obtained acceptance indexes above 70% for most attributes evaluated and a considerable purchase intention. Hence, the BI utilization in the plant-based pâtés development can promote knowledge about this UCFP, reduce waste production, and provide tasty and low-caloric options for vegans, vegetarians, flexitarians, and those looking for a healthy diet.