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

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dc.contributor.authorCândido, Hebert Teixeira [UNESP]
dc.contributor.authorLeonel, Magali [UNESP]
dc.contributor.authorLeonel, Sarita [UNESP]
dc.contributor.authordos Ouros, Lucas Felipe [UNESP]
dc.contributor.authorde Jesus, Paulo Ricardo Rodrigues [UNESP]
dc.contributor.authorIzidoro, Maiqui [UNESP]
dc.contributor.authorMolha, Nicholas Zanette [UNESP]
dc.contributor.authorDomiciano, Vinícius Martins [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.date.accessioned2023-07-29T13:43:04Z
dc.date.available2023-07-29T13:43:04Z
dc.date.issued2022-01-01
dc.description.abstractThe 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.en
dc.description.affiliationUniversidade Estadual Paulista “Júlio de Mesquita Filho” (UNESP) Centro de Raízes e Amidos Tropicais (CERAT), SP
dc.description.affiliationUniversidade Estadual Paulista “Júlio de Mesquita Filho” (UNESP) Faculdade de Ciências Agronômicas (FCA), SP
dc.description.affiliationUniversidade Estadual Paulista “Júlio de Mesquita Filho” (UNESP) Faculdade de Ciências Agrárias e Veterinária (FCAV) Departmento de Ciências da Produção Agrícola, SP
dc.description.affiliationUnespUniversidade Estadual Paulista “Júlio de Mesquita Filho” (UNESP) Centro de Raízes e Amidos Tropicais (CERAT), SP
dc.description.affiliationUnespUniversidade Estadual Paulista “Júlio de Mesquita Filho” (UNESP) Faculdade de Ciências Agronômicas (FCA), SP
dc.description.affiliationUnespUniversidade Estadual Paulista “Júlio de Mesquita Filho” (UNESP) Faculdade de Ciências Agrárias e Veterinária (FCAV) Departmento de Ciências da Produção Agrícola, SP
dc.identifierhttp://dx.doi.org/10.1590/1981-6723.08122
dc.identifier.citationBrazilian Journal of Food Technology, v. 25.
dc.identifier.doi10.1590/1981-6723.08122
dc.identifier.issn1981-6723
dc.identifier.scopus2-s2.0-85148611287
dc.identifier.urihttp://hdl.handle.net/11449/248403
dc.language.isoeng
dc.relation.ispartofBrazilian Journal of Food Technology
dc.sourceScopus
dc.subjectGluten-free
dc.subjectMinerals
dc.subjectMusa spp
dc.subjectPereskia aculeata
dc.subjectProtein
dc.subjectStarch
dc.titleGreen banana and ora-pro-nóbis mixed flours: nutritional and technological characteristicsen
dc.titleFarinhas mistas de banana verde e ora-pro-nóbis: características nutricionais e tecnológicaspt
dc.typeArtigo

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Botucatu - CERAT - Centro de Raízes e Amidos Tropicais