PREPARATION AND CHARACTERIZATION OF WHOLE
GREEN BANANA FLOURS
Name: LUANA MANFIOLETTI BORSOI
Publication date: 18/02/2020
Advisor:
Name |
Role |
|---|---|
| ERIKA MADEIRA MOREIRA DA SILVA | Advisor * |
Examining board:
| Name |
Role |
|---|---|
| DANIELA ALVES SILVA | External Examiner * |
| ÉRICA AGUIAR MORAES | Internal Alternate * |
| ERIKA MADEIRA MOREIRA DA SILVA | Advisor * |
| GERALDA GILLIAN SILVA SENA | External Alternate * |
| JACKLINE FREITAS BRILHANTE DE SÃO JOSÉ | Internal Examiner * |
Pages
Summary: The banana is one of the most commercialized products in the world and due to its sweet taste, it is usually consumed fresh. However, in recent years, the use of green banana flour has aroused the interest of researchers and the food industry, due to its composition rich mainly in resistant starch and bioactive compounds. Therefore, the objective of this work was to prepare whole green banana flours, as well as to analyze and compare the physical, chemical and technological characteristics. For this research, two banana cultivars were selected: Prata-Anã and Figo, both at stage 1 of ripening. Green banana flours were produced entirely using pulp. Then, the following determinations were made: pH, total titratable acidity, total soluble solids, water activity, water
absorption and solubility and oil absorption, viscosity, instrumental color,
chemical composition, resistant starch, antioxidant capacity, phenolic
compounds totals and tannins. The data obtained were analyzed using SPSS
software version 23.0, adopting a significance level of p <0.05. The green
banana flours Prata-Anã and Figo present an average yield of 24.2% and
24.8%, respectively. The cultivar Figo had a higher pulp content and
Prata-Anã had a higher peel content. The Figo green banana flour showed less
water activity and a higher water absorption and solubility index was higher
in the cultivar Prata-Anã. The moisture content, protein, lipids, ash, resistant starch and antioxidant activity were higher in the cultivar Prata-Anã, but this difference was not seen for the levels of total phenolics and tannins. The results previously presented highlight that the green banana flours present differences in their composition according to the cultivars. The whole plantain of green banana Prata-Anã presented better results in its physical characterization, nutritional composition and technological characteristics.
