Innovation in the preparation of waffles using agricultural crops: use of green plantain, cassava and ripe plantain

Abstract

The research aimed to evaluate the feasibility of using green banana, ripe banana, and cassava in the production of waffles, with the goal of obtaining a product with improved sensory and nutritional characteristics. An experimental methodology was employed, where various mixtures of the mentioned ingredients were formulated, and their physicochemical, sensory, and nutritional characteristics were evaluated. The results showed that the combination of banana and cassava improved both the texture and flavor of the waffle, in addition to providing higher fiber content and structural stability to the final product. The conclusions highlight the potential of these crops in the food industry and their capacity to strengthen rural economies. Further research is recommended to optimize the preservation of these ingredients and incorporate them into other bakery products.

Keywords: Banana, Nutritional, Optimization, Ingredients, Food industry, Rural economy.