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

Detalhes bibliográficos
Autor(a) principal: Bezerra,Carolina Vieira
Data de Publicação: 2013
Outros Autores: Rodrigues,Antonio Manoel da Cruz, Amante,Edna Regina, Silva,Luiza Helena Meller da
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Revista brasileira de fruticultura (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452013000400025
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.
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spelling Nutritional potential of green banana flour obtained by drying in spouted bedgreen bananaflourstarchfiberspouted bedThis 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.Sociedade Brasileira de Fruticultura2013-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452013000400025Revista Brasileira de Fruticultura v.35 n.4 2013reponame:Revista brasileira de fruticultura (Online)instname:Sociedade Brasileira de Fruticultura (SBF)instacron:SBFRU10.1590/S0100-29452013000400025info:eu-repo/semantics/openAccessBezerra,Carolina VieiraRodrigues,Antonio Manoel da CruzAmante,Edna ReginaSilva,Luiza Helena Meller daeng2014-01-30T00:00:00Zoai:scielo:S0100-29452013000400025Revistahttp://www.scielo.br/rbfhttps://old.scielo.br/oai/scielo-oai.phprbf@fcav.unesp.br||http://rbf.org.br/1806-99670100-2945opendoar:2014-01-30T00:00Revista brasileira de fruticultura (Online) - Sociedade Brasileira de Fruticultura (SBF)false
dc.title.none.fl_str_mv Nutritional potential of green banana flour obtained by drying in spouted bed
title Nutritional potential of green banana flour obtained by drying in spouted bed
spellingShingle Nutritional potential of green banana flour obtained by drying in spouted bed
Bezerra,Carolina Vieira
green banana
flour
starch
fiber
spouted bed
title_short Nutritional potential of green banana flour obtained by drying in spouted bed
title_full Nutritional potential of green banana flour obtained by drying in spouted bed
title_fullStr Nutritional potential of green banana flour obtained by drying in spouted bed
title_full_unstemmed Nutritional potential of green banana flour obtained by drying in spouted bed
title_sort Nutritional potential of green banana flour obtained by drying in spouted bed
author Bezerra,Carolina Vieira
author_facet Bezerra,Carolina Vieira
Rodrigues,Antonio Manoel da Cruz
Amante,Edna Regina
Silva,Luiza Helena Meller da
author_role author
author2 Rodrigues,Antonio Manoel da Cruz
Amante,Edna Regina
Silva,Luiza Helena Meller da
author2_role author
author
author
dc.contributor.author.fl_str_mv Bezerra,Carolina Vieira
Rodrigues,Antonio Manoel da Cruz
Amante,Edna Regina
Silva,Luiza Helena Meller da
dc.subject.por.fl_str_mv green banana
flour
starch
fiber
spouted bed
topic green banana
flour
starch
fiber
spouted bed
description 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.
publishDate 2013
dc.date.none.fl_str_mv 2013-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452013000400025
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452013000400025
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0100-29452013000400025
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Fruticultura
publisher.none.fl_str_mv Sociedade Brasileira de Fruticultura
dc.source.none.fl_str_mv Revista Brasileira de Fruticultura v.35 n.4 2013
reponame:Revista brasileira de fruticultura (Online)
instname:Sociedade Brasileira de Fruticultura (SBF)
instacron:SBFRU
instname_str Sociedade Brasileira de Fruticultura (SBF)
instacron_str SBFRU
institution SBFRU
reponame_str Revista brasileira de fruticultura (Online)
collection Revista brasileira de fruticultura (Online)
repository.name.fl_str_mv Revista brasileira de fruticultura (Online) - Sociedade Brasileira de Fruticultura (SBF)
repository.mail.fl_str_mv rbf@fcav.unesp.br||http://rbf.org.br/
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