Banana green biomass: An overview of its applicability in production of products
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , |
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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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 |
_version_ |
1797052644075765760 |