Elaboração de farinha de banana prata verde (Musa spp.) com casca por diferentes métodos de secagem

Abstract

The development of technologies that reduce waste, promote the full use of food and maintain the nutritional quality that is essential for the proper performance of the human body has been a major issue for food technology. In this context, unpeeled green banana flour is an innovative alternative ingredient for the market, especially in baking. The research aimed to prepare flours from unpeeled green bananas using different drying methods, using an oven, oven and food dehydrator; and analyze the water activity and yield of the flour produced. The preparation of green banana flour with peel using different drying methods was feasible. The flours dried in a home oven at 180 oC for one hour and in a food dehydrator at 60 oC for five hours showed water activity results (0.24 and 0.57, respectively) that help with preservation and can guarantee a longer shelf life for the product. After drying and grinding, the flours showed yield values of 42.6%, 96.1% and 72% for T1, T2 and T3, respectively. The flours showed good yield values, especially the one subjected to the oven drying method at 105 oC for five hours (T2). The preparation of green banana flour with the peel showed that there is a prospect of obtaining a full yield of this fruit as a viable technological ingredient for the intended market.