Caracterização físico-química e avaliação das propriedades funcionais da farinha de banana verde (Musa spp.) obtida por diferentes tipos de secagem

Abstract

In tropical and sub-tropical regions of Brazil and the world banana production (Musa spp.) Is becoming important, arousing interest of the consumer market because of its low cost and high nutritional value. The banana pulp when green, has no taste, it is a mass with a high percentage of starch, characterized resistant, low sweetness and astringency characteristic of immature fruits often being discarded. For this reason, new economic strategies has stimulated the development of technological innovations in order to fully enjoy the fruit, such as the production of flour green banana. Therefore, this study aimed to get the green banana flour from two methods of dehydration, conventional and lyophilized, and evaluate the physicochemical characteristics, resistant starch content, the granule morphology and functional properties of the produced flours. The methodologies were utilized to characterize físcoquimica AOAC (2008), the water absorption index (WAI) Soto et al. (2007) and oil (IAO) Ambriz et al. (2008) and scanning electron microscopy (SEM) adapted by Paul, Kanny, & Redhi (2015). As for the functional properties was used ASEAN (2011) to quantify the percentage of total starch, the methodology adapted Goni (1996) Quantification of the percentage of resistant starch Rufino et al. (2007) for the isolation of the free radical - DPPH, Rufino et al (2006) in power reduction of Fe ++ -. FRAP and the methodology of Quettier-Deleu (2000) in the evaluation of total phenolics. From the results observed is noted that it is technologically feasible, produce green banana flour with applied dehydration processes, as presented physicochemical properties related to the scientific literature and appreciable percentage of resistant starch which characterizes the banana flour green functional properties and phenolic compounds that act on immunization of human cells.