Caracteriza??o f?sico-qu?mica e avalia??o das propriedades funcionais da farinha de banana verde (Musa spp.) obtida por diferentes tipos de secagem

Detalhes bibliográficos
Autor(a) principal: Silva, Andr?a dos Anjos
Data de Publicação: 2015
Tipo de documento: Dissertação
Idioma: por
Título da fonte: Biblioteca Digital de Teses e Dissertações da UFRRJ
Texto Completo: https://tede.ufrrj.br/jspui/handle/jspui/3098
Resumo: 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 f?scoquimica 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.
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spelling Barbosa, Maria Ivone Martins Jacintho087.879.377-41http://lattes.cnpq.br/3609445478725882Cruz, Adriano Gomeshttp://lattes.cnpq.br/2750728168418179Augusta, Ivanilda MariaSilva, Lucineia Gomes dahttp://lattes.cnpq.br/0285898042513782Silva, Andr?a dos Anjos2019-11-19T13:24:37Z2015-03-12SILVA, Andr?a dos Anjos. Caracteriza??o f?sico-qu?mica e avalia??o das propriedades funcionais da farinha de banana verde (Musa spp.) obtida por diferentes tipos de secagem. 2015. 73 f. Disserta??o (Mestrado em Ci?ncia e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Serop?dica, 2015.https://tede.ufrrj.br/jspui/handle/jspui/3098In 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 f?scoquimica 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.Em regi?es tropicais e sub-tropicais do Brasil e no mundo a cultura da banana (Musa spp.) vem se tornando importante, despertando interesse do mercado consumidor devido seu baixo custo e alto valor nutricional. A polpa da banana, quando verde, n?o apresenta sabor, trata-se de uma massa com elevado percentual de amido, caracterizado resistente, baixa do?ura e adstring?ncia caracter?stica de frutos imaturos, muitas vezes sendo descartadas. Por esta raz?o, novas estrat?gias econ?micas tem estimulado o desenvolvimento de inova??es tecnol?gicas a fim de aproveitar integralmente o fruto, tais como a produ??o de farinha da banana verde. Sendo assim, o presente trabalho teve por objetivo obter farinha da banana verde a partir de dois m?todos de desidrata??o, convencional e liofilizada, e avaliar as caracter?sticas fisicoquimica, o teor de amido resistente, a morfologia dos gr?nulos e propriedades funcionais das farinhas produzidas. As metodologias utilizadas para caracteriza??o f?scoquimica foram da AOAC (2008), os ?ndices de absor??o em ?gua (IAA), Soto et al. (2007) e ?leo (IAO) Ambriz et al. (2008) e microscopia eletr?nica de varredura (MEV) adaptada por Paul, Kanny, & Redhi (2015). J? para avalia??o das propriedades funcionais foi utilizada do ASEAN (2011) para quantificar o percentual de amido total, a metodologia adaptada de Go?i (1996) na quantifica??o do percentual de amido resistente, Rufino et al.(2007) para o sequestro do radical livre ? DPPH, Rufino et al.(2006) no poder de redu??o do Fe++ - FRAP e a metodologia de Quettier-Deleu (2000) na avalia??o dos Fen?licos totais. A partir dos resultados observados nota-se que ? tecnologicamente vi?vel, produzir farinha de banana verde com os processos de desidrata??o aplicados, pois apresentaram caracter?sticas fisicoqu?micas correlatas com a literatura cient?fica e apreci?vel percentual de amido resistente o que caracteriza ?s farinhas de banana verde propriedades funcionais assim como compostos fen?licos que atuam na imuniza??o das c?lulas humanasSubmitted by Celso Magalhaes (celsomagalhaes@ufrrj.br) on 2019-11-19T13:24:37Z No. of bitstreams: 1 2015 - Andr?a dos Anjos Silva.pdf: 1127305 bytes, checksum: 89c96061727eb638ca1d72896a249df1 (MD5)Made available in DSpace on 2019-11-19T13:24:37Z (GMT). No. of bitstreams: 1 2015 - Andr?a dos Anjos Silva.pdf: 1127305 bytes, checksum: 89c96061727eb638ca1d72896a249df1 (MD5) Previous issue date: 2015-03-12Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior - CAPESapplication/pdfhttps://tede.ufrrj.br/retrieve/11449/2015%20-%20Andr%c3%a9a%20dos%20Anjos%20Silva.pdf.jpghttps://tede.ufrrj.br/retrieve/16864/2015%20-%20Andr%c3%a9a%20dos%20Anjos%20Silva.pdf.jpghttps://tede.ufrrj.br/retrieve/23178/2015%20-%20Andr%c3%a9a%20dos%20Anjos%20Silva.pdf.jpghttps://tede.ufrrj.br/retrieve/29554/2015%20-%20Andr%c3%a9a%20dos%20Anjos%20Silva.pdf.jpghttps://tede.ufrrj.br/retrieve/35928/2015%20-%20Andr%c3%a9a%20dos%20Anjos%20Silva.pdf.jpghttps://tede.ufrrj.br/retrieve/40514/2015%20-%20Andr%c3%a9a%20dos%20Anjos%20Silva.pdf.jpghttps://tede.ufrrj.br/retrieve/46882/2015%20-%20Andr%c3%a9a%20dos%20Anjos%20Silva.pdf.jpghttps://tede.ufrrj.br/retrieve/53294/2015%20-%20Andr%c3%a9a%20dos%20Anjos%20Silva.pdf.jpgporUniversidade Federal Rural do Rio de JaneiroPrograma de P?s-Gradua??o em Ci?ncia e Tecnologia de AlimentosUFRRJBrasilInstituto de TecnologiaAGAMA-ACEVEDO et al. 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(2010) Resistant starch as functional ingrediente: A review. 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dc.title.por.fl_str_mv Caracteriza??o f?sico-qu?mica e avalia??o das propriedades funcionais da farinha de banana verde (Musa spp.) obtida por diferentes tipos de secagem
dc.title.alternative.eng.fl_str_mv Physicochemical characterization and evaluation of the functional properties of green banana flour (Musa spp.) Obtained by different types of drying
title Caracteriza??o f?sico-qu?mica e avalia??o das propriedades funcionais da farinha de banana verde (Musa spp.) obtida por diferentes tipos de secagem
spellingShingle Caracteriza??o f?sico-qu?mica e avalia??o das propriedades funcionais da farinha de banana verde (Musa spp.) obtida por diferentes tipos de secagem
Silva, Andr?a dos Anjos
farinha de banana verde
Musa spp
alimento funcional
amido resistente
propriedades tecnol?gicas
green banana flour
functional food
resistant starch
technological properties
Engenharia Qu?mica
title_short Caracteriza??o f?sico-qu?mica e avalia??o das propriedades funcionais da farinha de banana verde (Musa spp.) obtida por diferentes tipos de secagem
title_full Caracteriza??o f?sico-qu?mica e avalia??o das propriedades funcionais da farinha de banana verde (Musa spp.) obtida por diferentes tipos de secagem
title_fullStr Caracteriza??o f?sico-qu?mica e avalia??o das propriedades funcionais da farinha de banana verde (Musa spp.) obtida por diferentes tipos de secagem
title_full_unstemmed Caracteriza??o f?sico-qu?mica e avalia??o das propriedades funcionais da farinha de banana verde (Musa spp.) obtida por diferentes tipos de secagem
title_sort Caracteriza??o f?sico-qu?mica e avalia??o das propriedades funcionais da farinha de banana verde (Musa spp.) obtida por diferentes tipos de secagem
author Silva, Andr?a dos Anjos
author_facet Silva, Andr?a dos Anjos
author_role author
dc.contributor.advisor1.fl_str_mv Barbosa, Maria Ivone Martins Jacintho
dc.contributor.advisor1ID.fl_str_mv 087.879.377-41
dc.contributor.advisor1Lattes.fl_str_mv http://lattes.cnpq.br/3609445478725882
dc.contributor.advisor-co1.fl_str_mv Cruz, Adriano Gomes
dc.contributor.advisor-co1Lattes.fl_str_mv http://lattes.cnpq.br/2750728168418179
dc.contributor.referee1.fl_str_mv Augusta, Ivanilda Maria
dc.contributor.referee2.fl_str_mv Silva, Lucineia Gomes da
dc.contributor.authorLattes.fl_str_mv http://lattes.cnpq.br/0285898042513782
dc.contributor.author.fl_str_mv Silva, Andr?a dos Anjos
contributor_str_mv Barbosa, Maria Ivone Martins Jacintho
Cruz, Adriano Gomes
Augusta, Ivanilda Maria
Silva, Lucineia Gomes da
dc.subject.por.fl_str_mv farinha de banana verde
Musa spp
alimento funcional
amido resistente
propriedades tecnol?gicas
topic farinha de banana verde
Musa spp
alimento funcional
amido resistente
propriedades tecnol?gicas
green banana flour
functional food
resistant starch
technological properties
Engenharia Qu?mica
dc.subject.eng.fl_str_mv green banana flour
functional food
resistant starch
technological properties
dc.subject.cnpq.fl_str_mv Engenharia Qu?mica
description 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 f?scoquimica 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.
publishDate 2015
dc.date.issued.fl_str_mv 2015-03-12
dc.date.accessioned.fl_str_mv 2019-11-19T13:24:37Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/masterThesis
format masterThesis
status_str publishedVersion
dc.identifier.citation.fl_str_mv SILVA, Andr?a dos Anjos. Caracteriza??o f?sico-qu?mica e avalia??o das propriedades funcionais da farinha de banana verde (Musa spp.) obtida por diferentes tipos de secagem. 2015. 73 f. Disserta??o (Mestrado em Ci?ncia e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Serop?dica, 2015.
dc.identifier.uri.fl_str_mv https://tede.ufrrj.br/jspui/handle/jspui/3098
identifier_str_mv SILVA, Andr?a dos Anjos. Caracteriza??o f?sico-qu?mica e avalia??o das propriedades funcionais da farinha de banana verde (Musa spp.) obtida por diferentes tipos de secagem. 2015. 73 f. Disserta??o (Mestrado em Ci?ncia e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Serop?dica, 2015.
url https://tede.ufrrj.br/jspui/handle/jspui/3098
dc.language.iso.fl_str_mv por
language por
dc.relation.references.por.fl_str_mv AGAMA-ACEVEDO et al. Starch digestibility and glycemic index of cookies partially substituted with unripe banana flour. LWT-Food Science and Technology, v.46, p.177-182, 2012. ALKARKHI, A.F. et al. Comparing physicochemical properties of banana pulp and peel flour prepared from green and ripe fruits. Food Chemistry, v.129, p.312-318, 2011. ASMAR, S.A. et al. Changes in leaf anatomy and photosynthesis of micropropagated banana plantlets under silicon sources. Scientia Horticulturae, v.161, p. 328-332, 2013. AURORE, G. et al. Bananas, raw materials for making processed food products. Trends in Food Science & Technology, v.20, p. 78-91, 2009. BERTOLINI, A.C. et al. Rheological and functional properties of flours from banana pulp and peel. Starch/Starke, v.62, p. 277-284, 2010. BEZERRA C.V. et al. Green banana (Musa cavendishii) flour obtained in spouted bed ? 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dc.publisher.none.fl_str_mv Universidade Federal Rural do Rio de Janeiro
dc.publisher.program.fl_str_mv Programa de P?s-Gradua??o em Ci?ncia e Tecnologia de Alimentos
dc.publisher.initials.fl_str_mv UFRRJ
dc.publisher.country.fl_str_mv Brasil
dc.publisher.department.fl_str_mv Instituto de Tecnologia
publisher.none.fl_str_mv Universidade Federal Rural do Rio de Janeiro
dc.source.none.fl_str_mv reponame:Biblioteca Digital de Teses e Dissertações da UFRRJ
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