Banana green biomass: An overview of its applicability in production of products

Detalhes bibliográficos
Autor(a) principal: Monteiro, Nayara Vieira do Nascimento
Data de Publicação: 2019
Outros Autores: Vilar, Thiana Magalhães, Oliveira, Iara Katrynne Fonsêca, Lima, Carlos Henrique Ribeiro
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/1441
Resumo: Objective: To investigate the formulation of green banana biomass products and their potential for industry and health. Method: This is an integrative review article based on a survey of scientific articles available in the Medline, Scielo and Pubmed databases using the following descriptors' Biomass', 'Resistant Starch', 'Green Banana,' Nutrition ' , 'Products' both used alone or in combinations in the Portuguese and English languages. Results: Five articles were selected where biomass was used in Kefir, pasta, cakes and breads. It can be seen that in recent years the green banana has aroused interest from the consumer market, mainly due to its high nutritional value, presence of resistant starch, compounds and antioxidant capacity besides having a good sensory acceptance. Conclusion: Green banana biomass and its byproducts have great potential to be used in bread, cake and various pasta formulations, and can contribute significantly to improve the nutritional aspects of products widely consumed by the population.
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spelling Banana green biomass: An overview of its applicability in production of productsBanana verde biomasa: Una visión general de su aplicabilidad en la producción de productosBiomassa de banana verde: Um panorama de sua aplicabilidade na elaboração de produtosAlmidón ResistenteIndustria AlimenticiaBeneficiosNutrición.Amido ResistenteIndústria AlimentíciaBenefíciosNutrição.Resistant StarchFood IndustryBenefitsNutrition.Objective: To investigate the formulation of green banana biomass products and their potential for industry and health. Method: This is an integrative review article based on a survey of scientific articles available in the Medline, Scielo and Pubmed databases using the following descriptors' Biomass', 'Resistant Starch', 'Green Banana,' Nutrition ' , 'Products' both used alone or in combinations in the Portuguese and English languages. Results: Five articles were selected where biomass was used in Kefir, pasta, cakes and breads. It can be seen that in recent years the green banana has aroused interest from the consumer market, mainly due to its high nutritional value, presence of resistant starch, compounds and antioxidant capacity besides having a good sensory acceptance. Conclusion: Green banana biomass and its byproducts have great potential to be used in bread, cake and various pasta formulations, and can contribute significantly to improve the nutritional aspects of products widely consumed by the population.Objetivo: investigar la formulación de productos de biomasa de banana verde y su potencial para la industria y la salud. Método: Este es un artículo de revisión integradora basado en una encuesta de artículos científicos disponibles en las bases de datos Medline, Scielo y Pubmed utilizando los siguientes descriptores 'Biomasa', 'Almidón resistente', 'Banana verde,' Nutrición ' , 'Productos', ambos usados solos o en combinaciones en los idiomas portugués e inglés. Resultados: Seleccionaron cinco artículos donde se utilizó biomasa en kéfir, pasta, pasteles y panes. Se puede observar que en los últimos años el plátano verde ha despertado el interés del mercado de consumo, principalmente debido a su alto valor nutricional, la presencia de almidón resistente, compuestos y capacidad antioxidante, además de tener una buena aceptación sensorial. Conclusión: la biomasa de banana verde y sus subproductos tienen un gran potencial para ser utilizados en pan, pasteles y diversas formulaciones de pasta, y pueden contribuir significativamente a mejorar los aspectos nutricionales de los productos que la población consume ampliamente.Objetivo: Investigar a formulação de produtos à base da biomassa de banana verde e o seu potencial para a indústria e saúde. Método: Trata-se de um artigo de revisão integrativa, com base em um levantamento de artigos científicos disponíveis nas bases de dados Medline, Scielo e Pubmed utilizando os seguintes descritores ‘Biomass’, ‘Resistant Starch’, ‘Green Banana, ‘Nutrition’, ‘Products’ ambos utilizados isoladamente ou em combinações na língua portuguesa e inglesa. Resultados: Foram selecionados 5 artigos onde a biomassa foi utilizada em Kefir, massas, bolos e pães. Pode-se perceber que nos últimos anos a banana verde tem despertado interesse do mercado consumidor, principalmente devido ao seu alto valor nutricional, presença de amido resistente, compostos e capacidade antioxidante além de possuir uma boa aceitação sensorial. Conclusão: A biomassa de banana verde e seus subprodutos possuem grande potencial para serem utilizados em formulações de pães, bolos e diversas massas, podendo contribuir de forma importante na melhoria dos aspectos nutricionais de produtos amplamente consumidos pela população.Research, Society and Development2019-08-24info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/144110.33448/rsd-v8i11.1441Research, Society and Development; Vol. 8 No. 11; e118111441Research, Society and Development; Vol. 8 Núm. 11; e118111441Research, Society and Development; v. 8 n. 11; e1181114412525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/1441/1141Copyright (c) 2019 Nayara Vieira do Nascimento Monteiro, Thiana Magalhães Vilar, Iara Katrynne Fonsêca Oliveira, Carlos Henrique Ribeiro Limainfo:eu-repo/semantics/openAccessMonteiro, Nayara Vieira do NascimentoVilar, Thiana MagalhãesOliveira, Iara Katrynne FonsêcaLima, Carlos Henrique Ribeiro2020-03-25T16:06:49Zoai:ojs.pkp.sfu.ca:article/1441Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:26:28.512191Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Banana green biomass: An overview of its applicability in production of products
Banana verde biomasa: Una visión general de su aplicabilidad en la producción de productos
Biomassa de banana verde: Um panorama de sua aplicabilidade na elaboração de produtos
title Banana green biomass: An overview of its applicability in production of products
spellingShingle Banana green biomass: An overview of its applicability in production of products
Monteiro, Nayara Vieira do Nascimento
Almidón Resistente
Industria Alimenticia
Beneficios
Nutrición.
Amido Resistente
Indústria Alimentícia
Benefícios
Nutrição.
Resistant Starch
Food Industry
Benefits
Nutrition.
title_short Banana green biomass: An overview of its applicability in production of products
title_full Banana green biomass: An overview of its applicability in production of products
title_fullStr Banana green biomass: An overview of its applicability in production of products
title_full_unstemmed Banana green biomass: An overview of its applicability in production of products
title_sort Banana green biomass: An overview of its applicability in production of products
author Monteiro, Nayara Vieira do Nascimento
author_facet Monteiro, Nayara Vieira do Nascimento
Vilar, Thiana Magalhães
Oliveira, Iara Katrynne Fonsêca
Lima, Carlos Henrique Ribeiro
author_role author
author2 Vilar, Thiana Magalhães
Oliveira, Iara Katrynne Fonsêca
Lima, Carlos Henrique Ribeiro
author2_role author
author
author
dc.contributor.author.fl_str_mv Monteiro, Nayara Vieira do Nascimento
Vilar, Thiana Magalhães
Oliveira, Iara Katrynne Fonsêca
Lima, Carlos Henrique Ribeiro
dc.subject.por.fl_str_mv Almidón Resistente
Industria Alimenticia
Beneficios
Nutrición.
Amido Resistente
Indústria Alimentícia
Benefícios
Nutrição.
Resistant Starch
Food Industry
Benefits
Nutrition.
topic Almidón Resistente
Industria Alimenticia
Beneficios
Nutrición.
Amido Resistente
Indústria Alimentícia
Benefícios
Nutrição.
Resistant Starch
Food Industry
Benefits
Nutrition.
description Objective: To investigate the formulation of green banana biomass products and their potential for industry and health. Method: This is an integrative review article based on a survey of scientific articles available in the Medline, Scielo and Pubmed databases using the following descriptors' Biomass', 'Resistant Starch', 'Green Banana,' Nutrition ' , 'Products' both used alone or in combinations in the Portuguese and English languages. Results: Five articles were selected where biomass was used in Kefir, pasta, cakes and breads. It can be seen that in recent years the green banana has aroused interest from the consumer market, mainly due to its high nutritional value, presence of resistant starch, compounds and antioxidant capacity besides having a good sensory acceptance. Conclusion: Green banana biomass and its byproducts have great potential to be used in bread, cake and various pasta formulations, and can contribute significantly to improve the nutritional aspects of products widely consumed by the population.
publishDate 2019
dc.date.none.fl_str_mv 2019-08-24
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/1441
10.33448/rsd-v8i11.1441
url https://rsdjournal.org/index.php/rsd/article/view/1441
identifier_str_mv 10.33448/rsd-v8i11.1441
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/1441/1141
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 8 No. 11; e118111441
Research, Society and Development; Vol. 8 Núm. 11; e118111441
Research, Society and Development; v. 8 n. 11; e118111441
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
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