Farinha de banana verde: desenvolvimento do produto e caracterização da fração fibrosa

Abstract

The strong Brazilian production of banana (Musa sp.) Corresponds to about 7% of global production. Moreover, the loss of fruit is due to many factors, from harvest to retail, reaching 40%. The green banana is considered as a potential product to be industrialized to reduce these losses. This study aimed to compare the average composition of green banana flour, produced in the laboratory, heat-treated or not with a flour produced in the manufacturing industry. Moreover, to evaluate changes in physical properties, chemical and functional properties of these flours. The flour with the highest percentage of yield was bleached green banana which proved clear, greener and less yellow compared to other flours produced, however showed activity superior water the remaining flour, due to absorption of water during the bleaching process. The average water content of the flour was 5.77% below the maximum for meals in general. The average levels of ash in the samples were 2.79%, the pH was 5.46. The values for lipids were 0.83%. The insoluble fiber fraction was 36.23%. The pectin content was not found in the literature on green banana flour, the method used in the study compared flour pulp and guava pulp with peel. The green banana flour showed higher binding with water and flour banana trade with oil. Flours produced have potential for alternative use in various bakery products and confectionery, in place of other flours.