Caracterização físico-química da biomassa de banana verde, para aplicação em pão de forma

Abstract

Brazil it is a major producer of bananas, resulting in high post-harvest losses. The fruit still green contains more minerals, flavonoids, high concentrations of starch and only 2% of sugars. In this way, the green banana can be used in the elaboration of foods with functional properties and represents an alternative to add of its productive chain, considering the use of the still green fruit for the production of biomass and flour. From this perspective, a study on the physical chemical characterization of green banana biomass (GBB) becomes really important. The objective of this work was to evaluate the physico-chemical characteristics of the GBB, the use of biomass for bread production and to compare with bread in the standard composition (white flour). Formulations made from bread with the green banana biomass and wheat flour bread, were visually analyzed, the aspect of wheat flour bread is firmer than bread with green banana biomass, considered to be gluten-free. The physicochemical analyzes showed that the moisture and ashes of the bread with GBB were superior to bread with wheat flour, in relation to proteins the bread with wheat was superior, there was also a difference in color, being the bread color with GBB darker. Green banana biomass may be an alternative substitute the gluten, due to physicochemical characterization.