Green banana biomass (Musa sp.) as an ingredient in the development of pasta

Detalhes bibliográficos
Autor(a) principal: Tinoco, Layla Pereira do Nascimento
Data de Publicação: 2022
Outros Autores: Oliveira, Lorena de Sá, Augusta, Ivanilda Maria, Barbosa Junior, José Lucena, Barbosa, Maria Ivone Martins Jacintho
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/26204
Resumo: Green banana biomass (GBB) can be used as a functional and technological ingredient in various food preparations, making them healthier and more nutritious. The aim of the present study was to determine the physicochemical compositions as well as color parameters of different GBB samples, and applying them to gnocchi pasta to determine the resulting technological and cooking properties. The bananas (‘BRS Platina, ‘Fhia 01,’ and ‘Fhia 18’) were grown in an area of the Agroecological Production Integrated System, in Seropédica-RJ, Brazil; the bananas were harvested unripe and pressured cooked to obtain their biomass. The pH values, total titratable acidity, total soluble solids, reducing sugars, moisture, ash, proteins, lipids, total starch, total energetic value (TEV), vitamin C, total phenolic compounds (TPC), minerals, and color were significantly different among the different GBB samples used. Each GBB showed different values of certain analyzed parameters; for instance, ‘BRS Platina’ presented low contents of total starch, lipids, TEV and high levels of vitamin C and TPC. The GBB ‘Fhia 01’presented the highest levels of moisture, proteins, and potassium. All GBBs provided good technological attributes (cooking time, weight increase, cooking loss, and volume increase) for the prepared gnocchi dough. Overall, the application of GBB as an ingredient in gnocchi formulation provided good technological quality and increased nutritional value, thus meeting the growing demand of the consumer market for products with greater health benefits.
id UNIFEI_7d0c15a9ef27b28fdf948fe7d3f59857
oai_identifier_str oai:ojs.pkp.sfu.ca:article/26204
network_acronym_str UNIFEI
network_name_str Research, Society and Development
repository_id_str
spelling Green banana biomass (Musa sp.) as an ingredient in the development of pastaBiomasa de plátano verde (Musa sp.) como ingrediente en la elaboración de pastasBiomassa de banana verde (Musa sp.) como ingrediente no desenvolvimento de massas alimentíciasPlátano verdeCalidad de horneadoIngredientes funcionales.Unripe bananaCooking qualityFunctional ingredients.Banana verdeQualidade de cozimentoIngredientes funcionais.Green banana biomass (GBB) can be used as a functional and technological ingredient in various food preparations, making them healthier and more nutritious. The aim of the present study was to determine the physicochemical compositions as well as color parameters of different GBB samples, and applying them to gnocchi pasta to determine the resulting technological and cooking properties. The bananas (‘BRS Platina, ‘Fhia 01,’ and ‘Fhia 18’) were grown in an area of the Agroecological Production Integrated System, in Seropédica-RJ, Brazil; the bananas were harvested unripe and pressured cooked to obtain their biomass. The pH values, total titratable acidity, total soluble solids, reducing sugars, moisture, ash, proteins, lipids, total starch, total energetic value (TEV), vitamin C, total phenolic compounds (TPC), minerals, and color were significantly different among the different GBB samples used. Each GBB showed different values of certain analyzed parameters; for instance, ‘BRS Platina’ presented low contents of total starch, lipids, TEV and high levels of vitamin C and TPC. The GBB ‘Fhia 01’presented the highest levels of moisture, proteins, and potassium. All GBBs provided good technological attributes (cooking time, weight increase, cooking loss, and volume increase) for the prepared gnocchi dough. Overall, the application of GBB as an ingredient in gnocchi formulation provided good technological quality and increased nutritional value, thus meeting the growing demand of the consumer market for products with greater health benefits.La biomasa de banano verde (BBV) puede ser utilizada como ingrediente funcional y tecnológico en diversas preparaciones alimenticias, haciéndolas más saludables y nutritivas. El objetivo del presente estudio fue determinar las composiciones fisicoquímicas así como los parámetros de color de diferentes muestras de BBV, y aplicarlos a la masa de ñoquis para determinar las propiedades tecnológicas y de cocción resultantes. Los bananos ('BRS Platina, 'Fhia 01' y 'Fhia 18') fueron cultivados en un área del Sistema Integrado de Producción Agroecológica, en Seropédica-RJ, Brasil; los bananos se cosecharon verdes y se cocieron bajo presión para obtener su biomasa. Los valores de pH, acidez titulable total, sólidos solubles totales, azúcares reductores, humedad, cenizas, proteínas, lípidos, almidón total, valor energético total (TEV), vitamina C, compuestos fenólicos totales (CFT), minerales y color fueron significativamente diferentes. entre las diferentes muestras de BBV utilizadas. Cada BBV presentó valores diferentes de los parámetros analizados; por ejemplo, BBV 'BRS Platina' mostró bajos niveles de almidón total, lípidos, VET y altos niveles de vitamina C y CFT. Y el BBV 'Fhia 01' mostró los niveles más altos de humedad, proteína y potasio. Todos los BBV proporcionaron buenos atributos tecnológicos (tiempo de cocción, ganancia de peso, pérdida de cocción y aumento de volumen) para la masa de ñoquis preparada. En general, la aplicación de BBV como ingrediente en la formulación de ñoquis proporcionó buena calidad tecnológica y mayor valor nutricional, atendiendo así la creciente demanda del mercado consumidor por productos con mayores beneficios para la salud.A biomassa de banana verde (BBV) pode ser utilizada como ingrediente funcional e tecnológico em diversas preparações de alimentos, tornando-os mais saudáveis ​​e nutritivas. O objetivo do presente estudo foi determinar as composições físico-químicas, bem como os parâmetros de cor de diferentes amostras de BBV, e aplicá-las à massa de nhoque para determinar as propriedades tecnológicas e de cozimento resultantes. As bananas (‘BRS Platina, ‘Fhia 01’ e ‘Fhia 18’) foram cultivadas em uma área do Sistema Integrado de Produção Agroecológica, em Seropédica-RJ, Brasil; as bananas foram colhidas verdes e cozidas sob pressão para obtenção de suas biomassas. Os valores de pH, acidez total titulável, sólidos solúveis totais, açúcares redutores, umidade, cinzas, proteínas, lipídios, amido total, valor energético total (VET), vitamina C, compostos fenólicos totais (CFT), minerais e cor foram significativamente diferentes entre as diferentes amostras de BBV usadas. Cada BBV apresentou diferentes valores dos parâmetros analisados; por exemplo, a BBV ‘BRS Platina’ apresentou baixos teores de amido total, lipídios, VET e altos teores de vitamina C e CFT. A BBV ‘Fhia 01’ apresentou os maiores teores de umidade, proteínas e potássio. Todas as BBVs forneceram bons atributos tecnológicos (tempo de cozimento, aumento de peso, perda de cozimento e aumento de volume) para a massa de nhoque preparada. De maneira geral, a aplicação da BBV como ingrediente na formulação do nhoque proporcionou boa qualidade tecnológica e aumento do valor nutricional, atendendo assim a crescente demanda do mercado consumidor por produtos com maiores benefícios à saúde.Research, Society and Development2022-02-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2620410.33448/rsd-v11i3.26204Research, Society and Development; Vol. 11 No. 3; e2711326204Research, Society and Development; Vol. 11 Núm. 3; e2711326204Research, Society and Development; v. 11 n. 3; e27113262042525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/26204/22954Copyright (c) 2022 Layla Pereira do Nascimento Tinoco; Lorena de Sá Oliveira; Ivanilda Maria Augusta; José Lucena Barbosa Junior; Maria Ivone Martins Jacintho Barbosahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessTinoco, Layla Pereira do NascimentoOliveira, Lorena de Sá Augusta, Ivanilda Maria Barbosa Junior, José Lucena Barbosa, Maria Ivone Martins Jacintho 2022-03-09T13:44:38Zoai:ojs.pkp.sfu.ca:article/26204Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:44:18.291224Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Green banana biomass (Musa sp.) as an ingredient in the development of pasta
Biomasa de plátano verde (Musa sp.) como ingrediente en la elaboración de pastas
Biomassa de banana verde (Musa sp.) como ingrediente no desenvolvimento de massas alimentícias
title Green banana biomass (Musa sp.) as an ingredient in the development of pasta
spellingShingle Green banana biomass (Musa sp.) as an ingredient in the development of pasta
Tinoco, Layla Pereira do Nascimento
Plátano verde
Calidad de horneado
Ingredientes funcionales.
Unripe banana
Cooking quality
Functional ingredients.
Banana verde
Qualidade de cozimento
Ingredientes funcionais.
title_short Green banana biomass (Musa sp.) as an ingredient in the development of pasta
title_full Green banana biomass (Musa sp.) as an ingredient in the development of pasta
title_fullStr Green banana biomass (Musa sp.) as an ingredient in the development of pasta
title_full_unstemmed Green banana biomass (Musa sp.) as an ingredient in the development of pasta
title_sort Green banana biomass (Musa sp.) as an ingredient in the development of pasta
author Tinoco, Layla Pereira do Nascimento
author_facet Tinoco, Layla Pereira do Nascimento
Oliveira, Lorena de Sá
Augusta, Ivanilda Maria
Barbosa Junior, José Lucena
Barbosa, Maria Ivone Martins Jacintho
author_role author
author2 Oliveira, Lorena de Sá
Augusta, Ivanilda Maria
Barbosa Junior, José Lucena
Barbosa, Maria Ivone Martins Jacintho
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Tinoco, Layla Pereira do Nascimento
Oliveira, Lorena de Sá
Augusta, Ivanilda Maria
Barbosa Junior, José Lucena
Barbosa, Maria Ivone Martins Jacintho
dc.subject.por.fl_str_mv Plátano verde
Calidad de horneado
Ingredientes funcionales.
Unripe banana
Cooking quality
Functional ingredients.
Banana verde
Qualidade de cozimento
Ingredientes funcionais.
topic Plátano verde
Calidad de horneado
Ingredientes funcionales.
Unripe banana
Cooking quality
Functional ingredients.
Banana verde
Qualidade de cozimento
Ingredientes funcionais.
description Green banana biomass (GBB) can be used as a functional and technological ingredient in various food preparations, making them healthier and more nutritious. The aim of the present study was to determine the physicochemical compositions as well as color parameters of different GBB samples, and applying them to gnocchi pasta to determine the resulting technological and cooking properties. The bananas (‘BRS Platina, ‘Fhia 01,’ and ‘Fhia 18’) were grown in an area of the Agroecological Production Integrated System, in Seropédica-RJ, Brazil; the bananas were harvested unripe and pressured cooked to obtain their biomass. The pH values, total titratable acidity, total soluble solids, reducing sugars, moisture, ash, proteins, lipids, total starch, total energetic value (TEV), vitamin C, total phenolic compounds (TPC), minerals, and color were significantly different among the different GBB samples used. Each GBB showed different values of certain analyzed parameters; for instance, ‘BRS Platina’ presented low contents of total starch, lipids, TEV and high levels of vitamin C and TPC. The GBB ‘Fhia 01’presented the highest levels of moisture, proteins, and potassium. All GBBs provided good technological attributes (cooking time, weight increase, cooking loss, and volume increase) for the prepared gnocchi dough. Overall, the application of GBB as an ingredient in gnocchi formulation provided good technological quality and increased nutritional value, thus meeting the growing demand of the consumer market for products with greater health benefits.
publishDate 2022
dc.date.none.fl_str_mv 2022-02-09
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/26204
10.33448/rsd-v11i3.26204
url https://rsdjournal.org/index.php/rsd/article/view/26204
identifier_str_mv 10.33448/rsd-v11i3.26204
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/26204/22954
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
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. 11 No. 3; e2711326204
Research, Society and Development; Vol. 11 Núm. 3; e2711326204
Research, Society and Development; v. 11 n. 3; e2711326204
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_ 1797052762721091584

Registros relacionados