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Composition and Functional Properties of Banana Flour from Different Varieties

2000; Wiley; Volume: 52; Issue: 2-3 Linguagem: Inglês

10.1002/(sici)1521-379x(200004)52

2192-4236

Renata Vieira da Mota, Franco Maria Lajolo, Beatriz Rosana Cordenunsi, C. F. Ciacco,

Phytase and its Applications

The chemical composition and some physico-chemical characteristics of the flour obtained from eight different banana varieties are presented. The flour was prepared by freeze-drying a homogenate of green banana pulp. Amylose, starch, dietary fiber, protein, ash, moisture and lipid contents were determined. Viscosity and gelatinization of starch were also investigated. Banana flour is rich in starch granules. Peak temperature of gelatinization varied from 68 to 76 °C according to the variety. All of them showed an increase in viscosity during cooling but the variety Ouro colatina showed more stability during shearing and cooling. Chemical composition of the flour also varied according to the variety. The range obtained were 61—76.5% starch, 19—23% amylose, 2.5—3.3% protein, 4—6% moisture, 0.3—0.8% lipids, 2.6—3.5% ashes, and 6—15.5% total fiber. Considering that the flour production is easier and faster than the isolation of the starch, it would be not only more practical but also less expensive to use the flour instead.