Caracterização do grânulo de amido de bananas (Musa AAA-Nanicão e Musa AAB-Terra)

Freitas, Maria Cristina Jesus; Tavares, Débora de Queiroz

doi:10.1590/s0101-20612005000200005

Cited by 26 publications

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“…The determination of the resistant starch content on GBP was carried out using the methodology adopted by Freitas & Tavares (2005), where the samples were successively submitted to incubations with enzymes, centrifugation cycles and dialysis.…”

Section: Chemical Compositionmentioning

confidence: 99%

Effect of green banana pulp on physicochemical and sensory properties of probiotic yoghurt

et al. 2017

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In order to investigate the potential of the green banana as a prebiotic, and for its content of resistant starch, fermented yogurts were produced by cultures composed of Lactobacillus delbrueckii, Streptococcus thermophilus, Bifidobacterium bifidum and Lactobacillus acidophilus as well as being enriched with three concentrations of industrialized green banana pulp (GBP) (3%, 5% and 10% w/v). The green banana pulp added to the yogurt stimulated the multiplication of L. acidophilus after the first day of fermentation and B. bifidum after seven days in cold storage compared to the control that consisted of yogurt without the addition of green banana pulp. The dose-response effect was not observed; however, the results show that the green banana pulp has a prebiotic potential without interfering with either the physicochemical or sensorial characteristics.Keywords: resistant starch; probiotic yogurt; green banana; Bifidobacterium bifidum; Lactobacillus acidophilus. Practical Application:In this work we applied green banana in yogurt to improve probiotic counting, indicating a possible prebiotic effect.

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Section: Chemical Compositionmentioning

confidence: 99%

Effect of green banana pulp on physicochemical and sensory properties of probiotic yoghurt

et al. 2017

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“…2,3 Por outro lado, pode ser encontrado naturalmente em frutos verdes, 3 a banana, por exemplo. 4,5 O fruto verde apresenta dureza e elevada adstringência, decorrente da presença de compostos fenólicos solúveis, deixando de ser apreciado pelos consumidores. 6,7 Assim, a farinha de banana verde in natura ou cozida ainda é a melhor forma para sua utilização e consumo, evitando também o seu desperdício pós-colheita.…”

Section: Introductionunclassified

Pães De Mel Elaborados Com Farinha De Diferentes Variedades De Banana Verde

Freitas

Silveira

Veras

et al. 2017

DEMETRA

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Pães de mel elaborados com farinha de diferentes variedades de banana verdeHoney Breads made with flour of different varieties of green banana Resumo Objetivou-se desenvolver pães de mel com farinhas de banana verde cozida de duas variedades: prata (FBVCP) e nanicão (FBVCN), caracterizando-os física, química, físico-química e sensorialmente. As polpas de banana verde cozidas foram desidratadas em estufa ventilada a 65ºC/20 h e moídas, obtendo assim as Farinhas de Banana Verde Cozida. Foram desenvolvidas três formulações de pão de mel por modificação da formulação padrão (P), com substituição parcial da farinha de trigo pelas FBVCP e FBVCN em 30% e com 15% de ambas as farinhas, sendo estes denominados, respectivamente, de pão de mel A, B e C. As análises físicas para FBVC foram os resíduos das perdas do processamento e o rendimento final. Já para os pães de mel peso, altura, e diâmetro antes e pós-cocção, densidade, fator térmico e rendimento, foram em amostras aleatórias constituídas de unidades provenientes de uma mesma fornada. As análises químicas e físico-químicas realizadas das farinhas e dos pães de mel foram: umidade, cinzas, fibra alimentar insolúvel (FAI), proteína, lipídios, Amido resistente (AR) e carboidratos (por diferença), acidez titulável e pH. Os pães de mel também foram analisados sensorialmente por provadores não treinados da universidade (Universidade Federal do Rio de Janeiro-UFRJ), aplicando o teste de preferência ordenação em 37 provadores e aceitação através da escala hedônica de nove pontos para os atributos aparência, aroma, textura, sabor e aspecto global em 73 provadores, com seu consentimento e aprovado pelo comitê de ética em Pesquisa da Universidade sob o número 164/07. Quanto às características físicas, os rendimentos das farinhas foram de 17%, e para os pães de mel, a maior diferença (p≤0,05) expressou-se na redução da altura pós-cocção para as AbstractThe objective of this study was to develop honey buns with cooked green banana flours of two varieties: silver (FBVCP) and nanicão (FBVCN), characterizing them, physically, chemically, physicochemically and sensorially. The cooked green banana pulps were dehydrated in a ventilated oven at 65ºC / 20 h and ground, thus obtaining the Cooked Green Banana Flour. Three formulations of honey bread were developed by modifying the standard formulation (P), with partial substitution of the wheat flour by the FBVCP and FBVCN in 30% and with 15% of both flours, respectively called honey bread A, B and C. The physical analyzes for: FBVC were the residuals of the losses of the processing and the final yield. The weight, height, and diameter before and after cooking, density, thermal factor and yield were in random samples of units from the same batch. The chemical and physicochemical analyzes of flours and honey loaves were: moisture, ash, insoluble food fiber (FAI), protein, lipids, resistant starch (RA) and carbohydrates (by difference), titratable acidity and pH. The honey loaves were also analyzed sensorially by untrained university tasters...

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“…However, they possessed common characteristics of rounded extremities and smoother (not abrupt) outlines ( Figure 3a). The starch granules of other banana varieties (Musa AAA Nanicão , Musa AAB Terra , and Musa cavendishi) were described as having an oval–ellipsoidal shape with irregular diameters and a smooth surface . The annealed starch granules maintained granular structure independent of the temperature (Figure 3b–d).…”

Section: Resultsmentioning

confidence: 96%

“…Besides, the amylose interacts with other molecules in the granule (other amylose molecules, amylopectin, and lipids), which restrict leaching of the amylose . These molecular events restrict swelling and indicate that some granular structure is retained . Therefore, granules showed lower disruption susceptibility to stirring action.…”

Section: Resultsmentioning

confidence: 99%

Characterization of Prata Banana (Musa AAB‐Prata) Starch: Native and Modified by Annealing

et al. 2020

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Prata variety banana starch is little known and has great economic potential due to its extensive cultivation in developing countries. This study characterizes this native starch and modifies by annealing at different temperatures (45, 50, and 55 °C). The native starch presents a high apparent amylose content (46.67%), besides it showing granules of several sizes and shapes containing rounded ends, which remain unchanged with the annealing. The weaker crystals are seen to be strengthened by the treatments at 50 and 55 °C, since the gelatinization onset and peak temperature increase. It also is possible to verify that the molecular order of the double amylopectin helices (ΔH) remains unaltered, but the uniformity of the molecular structure (Tc − To) increases. Regarding the pasting properties, annealing contributes to improving the paste's stability to heat and shear, but contributes to decreasing the stability of cooled starch paste. In addition, annealing increases the paste clarity and the least gelation concentration. Native starch stands out by its high resistant starch content (34.71%), which can be increased to 74.5% through annealing at 55 °C.

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Caracterização do grânulo de amido de bananas (Musa AAA-Nanicão e Musa AAB-Terra)

Cited by 26 publications

References 0 publications

Effect of green banana pulp on physicochemical and sensory properties of probiotic yoghurt

Effect of green banana pulp on physicochemical and sensory properties of probiotic yoghurt

Pães De Mel Elaborados Com Farinha De Diferentes Variedades De Banana Verde

Characterization of Prata Banana (Musa AAB‐Prata) Starch: Native and Modified by Annealing

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