Production of instant green banana flour (Musa cavendischii, var. Nanicao) by a pulsed-fluidized bed agglomeration

Autor(es)

Rayo, Lina M. ^{[1, 2]} ; Chaguri e Carvalho, Livia ^{[1, 2]} ; Sarda, Fabiana A. H. ^{[3, 1]} ; Dacanal, Gustavo C. ^{[4, 1]} ; Menezes, Elizabete W. ^{[3, 1]} ; Tadini, Carmen C. ^{[1, 2]}

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, Food Res Ctr, FoRC, BR-05508 Sao Paulo - Brazil

^[2] Univ Sao Paulo, Escola Politecn, Dept Chem Engn, BR-05508010 Sao Paulo, SP - Brazil

^[3] Univ Sao Paulo, Fac Pharmaceut Sci, Dept Food & Expt Nutr, BR-05508900 Sao Paulo, SP - Brazil

^[4] Univ Sao Paulo, Fac Anim Sci & Food Engn, Dept Food Engn, BR-13635900 Pirassununga, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 63, n. 1, p. 461-469, SEP 2015.
• Citações Web of Science: 18

Resumo

The green banana flour (GBF) from Musa cavendischii, variety ``Nanicao{''}, can be used as a functional ingredient due its high content of resistant starch (RS2), in view of postprandial glycemic reduction and insulinemic levels when ingested. However, the GBF presents a cohesive profile, a low rate of wettability and dispersability in water at ambient temperature, besides its RS is thermo sensitive. Therefore, GBF was submitted to an agglomeration process using a pulsed fluidized bed (PFB) at pulsation frequency of 10 Hz. Aqueous solution of sodium alginate (5 g/100 g) was used as binder at a flow rate of 3.0 mL min(-1), and temperature of 95 degrees C, pressure of 100 kPa, air velocity of 1.2 m s(-1) and time of 50 min. Agglomerated flour was obtained with reduced moisture content, increased mean particle diameter, high flowability and porosity with irregular shape. Agglomerated flour presented a RS content of (53.95 +/- 0.22) g/100 g in comparison to (57.49 +/- 0.43) g/100 g (db) to the original content, showing that the agglomeration process did not affect the functional properties of GBF and increased the particles wettability properly to be used in liquid preparations. (C) 2015 Elsevier Ltd. All rights reserved. (AU)

• Processo FAPESP: 11/23599-0 - Desidratação da banana verde para obtenção de farinha: análise das propriedades físicas, químicas, funcionais e de microestrutura durante o processo e armazenamento
• Beneficiário: Carmen Cecilia Tadini
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 10/18704-6 - Fluidodinâmica, caracterização de partículas e modelagem matemática do processo de aglomeração de finos em leito fluidizado pulsado
• Beneficiário: Gustavo Cesar Dacanal
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 11/22398-0 - Desidratação da banana verde para obtenção de farinha: análise das propriedades físicas, químicas, funcionais e de microestrutura durante o processo e armazenamento
• Beneficiário: Lívia Chaguri e Carvalho
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado