Green banana and ora-pro-nóbis mixed flours: nutritional and technological characteristics

Q3 Agricultural and Biological Sciences

Brazilian Journal of Food Technology Pub Date : 2022-01-01 DOI:10.1590/1981-6723.08122

Hebert Teixeira Cândido, M. Leonel, S. Leonel, Lucas Felipe dos Ouros, Paulo Ricardo Rodrigues de Jesus, Maiqui Izidoro, Nicholas Zanette Molha, Vinícius Martins Domiciano

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引用次数: 1

Abstract

Abstract The constant need for innovation in the food industries to meet the demands of consumers and the growing market for gluten-free and high-protein products have driven studies of mixed flour. In this study, 'BRS Platina' banana fruits were processed to obtain Whole Green Banana Flour (WGBF) and Green Banana Pulp Flour (GBPF) as well as leaves of Ora-pro-nóbis Flour (OPNF). Mixed flours were prepared by blending banana flours (WGBF or GBPF) with increasing levels of OPNF (from 5 to 25%). Flours were analyzed for physicochemical characteristics, mineral contents, Water Absorption Index (WAI), Water Solubility Index (WSI), and color. The main component of banana flours was starch, in which GBPF has the highest content. The WGBF had a higher mineral content, and in both flours, the potassium was at a greater level. OPNF showed the highest protein and mineral contents. Independent of the type of banana flour, mixed flours were darker, and had higher WAI and considerable increases in Mg, Fe, and Zn than no mixed ones. The blend of banana flours and Ora-pro-nóbis leaf flour can be a viable combination for preparing a variety of food products, due to its nutritional and technological properties.

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青香蕉ora-pro-nóbis混合粉:营养与工艺特性

食品工业不断创新，以满足消费者的需求，以及市场对无麸质和高蛋白产品的需求不断增长，这推动了混合面粉的研究。本研究以“BRS Platina”香蕉果实为原料，加工得到全青香蕉粉(WGBF)和青香蕉浆粉(GBPF)以及Ora-pro-nóbis粉(OPNF)叶。将香蕉粉(WGBF或GBPF)与OPNF水平增加(从5%到25%)混合制备混合面粉。分析了面粉的理化特性、矿物质含量、吸水指数(WAI)、水溶性指数(WSI)和颜色。香蕉粉的主要成分是淀粉，其中GBPF含量最高。WGBF的矿物质含量较高，两种面粉中钾含量均较高。OPNF的蛋白质和矿物质含量最高。与香蕉粉的种类无关，混合面粉的颜色更深，WAI更高，Mg、Fe和Zn的含量也明显增加。香蕉粉和Ora-pro-nóbis叶粉的混合物由于其营养和技术特性，可以成为制备各种食品的可行组合。

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来源期刊

Brazilian Journal of Food Technology Agricultural and Biological Sciences-Food Science

CiteScore

2.20

自引率

0.00%

发文量

审稿时长

35 weeks

期刊介绍： The Brazilian Journal of Food Technology (BJFT) is an electronic rolling pass publication with free access, whose purpose is to publish unpublished articles based on original research results and technological information that significantly contribute to the dissemination of new knowledge related to production and evaluation of food in the areas of science, technology, food engineering and nutrition (non-clinical). Manuscripts of national or international scope are accepted, presenting new concepts or experimental approaches that are not only repositories of scientific data. The Journal publishes original articles, review articles, scientific notes, case reports, and short communication in Portuguese and English. The submission of a manuscript presupposes that the same paper is not under analysis for publication in any other divulging vehicle. Articles specifically contemplating analytical methodologies will be accepted as long as they are innovative or provide significant improvement to existing methods. It is at the discretion of the Editors, depending on the subject relevance, the acceptance of works with test results of industrialized products without the information necessary to manufacture them. Papers aimed essentially at commercial propaganda will not be accepted.

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