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- Title
SECAGEM DA CASCA E POLPA DA BANANA VERDE (Musa acuminata): PROPRIEDADES FÍSICAS E FUNCIONAIS DA FARINHA.
- Authors
Quixabeira Gonçalves, Jacqueline; Pereira da Silva, Marco Antônio; Rocha Plácido, Geovana; Caliari, Márcio; Silva, Richard Marins; Campos Moura, Lígia; Gonçalves Souza, Diene
- Abstract
Banana is one of the most popular fruit in Brazil, has high nutritional value in the pulp and peel. Drying food has advantages such as increased product life, simplicity and low cost of the process and the ease of converting a food with high water content, in a dehydrated food keeping its main chemical and physical characteristics. The objective was to carry out the drying of the bark and pulp green banana obtaining a mathematical model of mass loss and process kinetics, and obtaining flour skin and pulp of the green banana indicative analysis on its physicochemical and functional characteristics, sense subjected to pH, starch content, lipid, protein, reducing sugar and total moisture, ash, acidity, color and scanning electron microscopy (SEM). The skins and pulp of green bananas were dried in an oven at a controlled temperature of 55 ° C, 65 ° C and 75 ° C, weighed 20 to 20 min until the constant weight after dried were milled to obtain flour and analyzed with physical characterization of order - chemical and functional. The model that best described the drying kinetics was the model of Midilli Modified.
- Publication
Global Science & Technology, 2016, Vol 9, Issue 3, p62
- ISSN
1984-3801
- Publication type
Article