Physicochemical characterization and evaluation of the functional properties of green banana flour (Musa spp.) Obtained by different types of drying

Autor: Silva, Andr?a dos Anjos
Přispěvatelé: Barbosa, Maria Ivone Martins Jacintho, Cruz, Adriano Gomes, Augusta, Ivanilda Maria, Silva, Lucineia Gomes da
Jazyk: portugalština
Rok vydání: 2015
Předmět:
Zdroj: Biblioteca Digital de Teses e Dissertações da UFRRJ
Universidade Federal Rural do Rio de Janeiro (UFRRJ)
instacron:UFRRJ
Popis: Submitted 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: 2015-03-12 Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior - CAPES 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. 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 humanas
Databáze: OpenAIRE
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