Desenvolvimento e caracterização de farinhas mistas formuladas com banana verde e grão-de-bico

Abstract

Green bananas and chickpeas are excellent raw materials for the development of functional flours, due to their attractive nutritional composition and easy availability. The objective of this study was to analyze the drying conditions of green bananas and chickpeas to obtain flours, study the effects of drying temperatures through chemical, physical-chemical parameters and bioactive compounds of the materials obtained and formulate mixed flours with different proportions, evaluating the characteristics of the formulations. The study of drying kinetics of green bananas was carried out in an oven with forced air circulation and in an Air fryer, at temperatures of 50, 65 and 80 °C, adjusted different mathematical models to the experimental data and evaluated the effective diffusivities and thermodynamic properties. of the process. As well as the energy demand of dehydration methods. The flours obtained by the different drying methods and temperatures were evaluated in terms of physical, chemical, physical-chemical parameters, bioactive compounds and particle morphology. Then, the drying kinetics of chickpeas were carried out in an oven with forced air circulation at temperatures of 50, 65 and 80 °C, adjusted the different mathematical models to the experimental data and evaluated the effective diffusivities, the thermodynamic properties of the process and the influence of the drying temperature on the chickpea flours obtained in terms of physical, chemical, physical-chemical parameters and bioactive compounds. Then, the dehydrated flours by convective drying that presented the best characteristics were selected: green banana flour (dry at 80 °C) and chickpeas (dehydrated at 65 °C) and the mixed flours were formulated in different proportions (F1, F2 and F3), the mixed flours were characterized in terms of physical, chemical, physical-chemical parameters and bioactive compounds. It was verified that the drying kinetics data adjusted well to all the mathematical models applied to the two materials, with the best results obtained for the Modified Page model in the drying of green bananas in the two methods applied and Midilli for the grain- beak. There was an increase in effective diffusivity, water transport rate and mass transfer coefficient with the increase in dehydration temperature in all dryings. Drying temperatures directly influenced the parameters analyzed. In the formulation of mixed flours, the different proportions of green banana and chickpea flour provided the development of flours enriched with important characteristics. Green banana and chickpea flour showed potential to be used in the formulation of different foods, in partial or total replacement of commercial flours, and can be used alone or in the form of mixed flour.