The use of green banana (Musa balbisiana) pulp and peel flour as an ingredient for tagliatelle pasta

• Autor(a) principal: Castelo-Branco,Vanessa Naciuk
• Data de Publicação: 2017
• Outros Autores: Guimarães,Janaína Nogueira, Souza,Lívia, Guedes,Marcella Rodrigues, Silva,Patrícia Moreira, Ferrão,Luana Limoeiro, Miyahira,Roberta Fontanive, Guimarães,Renata Rangel, Freitas,Suzana Maria Lemos, Reis,Marta Citelli dos, Zago,Lilia
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Brazilian Journal of Food Technology
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232017000100447
• topic: Functional foods; Sensory acceptance; Bioactive compounds

Abstract Green banana flour shows good potential as a functional ingredient for special-purpose foods, but there are no data in the literature concerning the use of a green banana pulp and peel flour for the development of products such as pasta. The aim of the present study was to develop tagliatelle pasta substituting the wheat flour with different concentrations of a green banana mixed pulp and peel flour. The pasta formulations were prepared replacing the wheat flour by the green banana mixed pulp and peel flour in two concentrations: 15% and 30%. A control formulation with wheat flour was also prepared. The green banana mixed pulp and peel flour presented higher ash, total fibre and total phenolic compound contents than traditional wheat flour. The pasta formulation with the addition of 15% green banana flour showed the highest ash content and the best sensory acceptability of all the formulations. It was concluded that it was possible to develop a tagliatelle pasta with satisfactory acceptance replacing the wheat flour by a green banana mixed pulp and peel flour.