Amido da banana Musa AAB-prata verde – um estudo das suas propriedades tecnológicas.

Abstract

Banana is one of the most produced fruits in the world and a highly nutritious ingredient. In its green state it is considered a source of high potential starch, presenting high levels of amylose, having a potent functional food. Despite the great production of this fruit, post-harvest losses are high. The transformation of this fruit into byproducts, such as starch, represents a form of utilization and production and emerges as an alternative for the food industry. Starch modification comes from the food industry's need for starches with specific properties resulting in higher strength starches. This study aimed to investigate the effects of physical modification by low humidity heat treatment using moisture contents of 15%, 20% and 25% in starch of the green variety silver banana (Musa AAB-Prata). After heat treatment the morphology, SEM and molecular organization analyzed by starch FTIR remained unchanged. Low humidity heat treatment significantly reduced peak viscosity, breakdown and final viscosity, which is the desired characteristic for pasta making, and increased maximum viscosity time and pulp temperature, increasing to 88.45 ° C in HMT 25. After modification, the thermal stability of the starch was also increased, ie, a lower tendency to retrograde, ideal for use in frozen foods and fried foods. His study indicates that HMT improves starch characteristics for potential applications in the food industry.