Nutritional potential of green banana flour obtained by drying in spouted bed


Autoria(s): Bezerra,Carolina Vieira; Rodrigues,Antonio Manoel da Cruz; Amante,Edna Regina; Silva,Luiza Helena Meller da
Data(s)

01/12/2013

Resumo

This study evaluated the chemical composition of peeled and unpeeled green banana Cavendish (AAA) flour obtained by drying in spouted bed, aiming at adding nutritional value to food products. The bananas were sliced and crushed to obtain a paste and fed to the spouted bed dryer (12 cm height and T = 80 ºC) in order to obtain flour. The flours obtained were subjected to analysis of moisture, protein, ash, carbohydrates, total starch, resistant starch, fiber. The green banana flours, mainly unpeeled, are good sources of fiber and resistant starch with an average of 21.91g/100g and 68.02g/100g respectively. The protein content was found in an average of 4.76g/100g, being classified as a low biological value protein with lysine as the first limiting amino acid. The results showed that unpeeled green banana flour obtained by spouted bed drying can be a valuable tool to add nutritional value to products in order to increase their non-digestible fraction.

Formato

text/html

Identificador

http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452013000400025

Idioma(s)

en

Publicador

Sociedade Brasileira de Fruticultura

Fonte

Revista Brasileira de Fruticultura v.35 n.4 2013

Palavras-Chave #green banana #flour #starch #fiber #spouted bed
Tipo

journal article