CARACTERÍSTICAS TECNOLÓGICAS DA FARINHA DA CASCA DA BANANA VERDE LIOFILIZADA EM DIFERENTES ESTÁDIOS DE MATURAÇÃO

Abstract

Banana is the most consumed fresh fruit and one of the main agricultural crops in the world. In this context, aiming to reduce the environmental impacts caused by the inadequate disposal of these residues to the environment and as a way of adding greater nutritional and commercial value to the banana peels, the objective was to produce and compare through physical-chemical and technological analyzes the flour of the freeze-dried green banana peel at maturation stages 1 (completely green) and 2 (green with yellowish traces). The bananas were cut from the bunches, sanitized and placed in a pressure cooker with boiling water for 15 minutes, removed and placed in cold water. After cooling, the skins were separated from the pulp and the skins were immersed in a 1% acetic acid solution for 10 minutes, packaged and taken to the ultra freezer for at least six hours before being placed in the lyophilizer for about 48 to 72 hours. . After the end of the cycle in the freeze-dryer, they were ground in a Willey-type knife mill on 20 mesh (0.841 mm) sieves. The results obtained in relation to the technological and physical-chemical analyzes were satisfactory, both flours presented high fiber content, being, in stage 1 of 14 g and in stage 2 of 14.5 g. The proximate composition of green banana peel flours in the two maturation stages approached the results obtained from wheat flour, market standard, thus, both flours are an excellent alternative for the production of bakery products.