The use of green banana (Musa balbisiana) pulp and peel flour as an ingredient for tagliatelle pasta

Vanessa Naciuk Castelo-Branco,Suzana Maria Lemos Freitas,Lívia Souza,Roberta Fontanive Miyahira,Patrícia Moreira Silva,Lilia Zago,Luana Limoeiro Ferrão,Marcella Rodrigues Guedes,Janaína Nogueira Guimarães,Renata Rangel Guimarães,Marta Citelli Dos Reis

doi:10.1590/1981-6723.11916

Abstract

Abstract Green banana flour shows good potential as a functional ingredient for special-purpose foods, but there are no data in the literature concerning the use of a green banana pulp and peel flour for the development of products such as pasta. The aim of the present study was to develop tagliatelle pasta substituting the wheat flour with different concentrations of a green banana mixed pulp and peel flour. The pasta formulations were prepared replacing the wheat flour by the green banana mixed pulp and peel flour in two concentrations: 15% and 30%. A control formulation with wheat flour was also prepared. The green banana mixed pulp and peel flour presented higher ash, total fibre and total phenolic compound contents than traditional wheat flour. The pasta formulation with the addition of 15% green banana flour showed the highest ash content and the best sensory acceptability of all the formulations. It was concluded that it was possible to develop a tagliatelle pasta with satisfactory acceptance replacing the wheat flour by a green banana mixed pulp and peel flour.

Highlights

A farinha de banana verde possui grande potencial como ingrediente funcional em alimentos para fins especiais
The green banana pulp flour (GBP) and green banana peel flour (GBPE) produced in this study were creamy pale-yellow and brownish in colour, respectively
The green banana flour yield can be influenced by factors such as different cultivars and techniques and the dehydration conditions (SILVA et al, 2015)

Summary

Introduction

A farinha de banana verde possui grande potencial como ingrediente funcional em alimentos para fins especiais. Não há dados na literatura sobre a utilização da mistura de farinha da casca e da polpa da banana verde para o desenvolvimento de produtos, como massas. O objetivo deste trabalho foi desenvolver uma massa alimentícia tipo talharim, substituindo a farinha de trigo por uma mistura de farinha de polpa e de casca de banana verde, em diferentes concentrações. As farinhas de polpa e de casca de banana verde apresentaram maiores teores de cinzas, fibras totais e compostos fenólicos totais. In recent years has the green banana aroused interest on the consumer market, and many studies are being developed to assess its technological properties as a functional ingredient, especially in the form of flour, including that produced from the peel and pulp (BEZERRA et al, 2013; SARAWONG et al, 2014; ZHANG et al, 2005). The regular consumption of green banana could provide beneficial health effects due to its high content of these nutrient and non-nutrient compounds (FAO, 2011b; LEHMANN et al, 2002)

Objectives

Methods

Results