Biomassa de banana verde (Musa sp.) como ingrediente no desenvolvimento de massas alimentícias
DOI:
https://doi.org/10.33448/rsd-v11i3.26204Palavras-chave:
Banana verde; Qualidade de cozimento; Ingredientes funcionais.Resumo
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.
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