Abstract
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.
Highlights
Over the last few years, interest in bananas has increased, mainly in the ripening stage, owing to research on the application of its biomass as a powerful ingredient for preparing different pasta products (Dias et al, 2011; Oliveira, 2015; Castelo-Branco et al, 2017; Marques et al, 2016; Silva et al 2017; Souza et al, 2018)
3.1 Physicochemical characterization of green banana biomass The values of pH, total soluble solids (SST), total titratable acidity (ATT), and reducing sugars were directly related to the fruit maturation stage
The parameters of pH, SST, and reducing sugars, which were related to the ripening stage of bananas, affected the green banana biomass (GBB) (p ≤ 0.05) based on the banana cultivar used (Table 1)
Summary
Over the last few years, interest in bananas has increased, mainly in the ripening stage, owing to research on the application of its biomass as a powerful ingredient for preparing different pasta products (Dias et al, 2011; Oliveira, 2015; Castelo-Branco et al, 2017; Marques et al, 2016; Silva et al 2017; Souza et al, 2018). This fact is correlated with the functional and technological properties of GBB attributed to the presence of resistant starch in its matrix (Mastro et al, 2007; Cassettari et al, 2019). It is important to highlight that the incidence of these diseases has been increasing in the population over the last few years, accounting for approximately 70% of mortality rates globally (World Health Organization, 2018)
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