OBTENÇÃO E CARACTERIZAÇÃO DA FARINHA DE BIOMASSA DA BANANA-PRATA (Musa spp.) LIOFILIZADA EM DIFERENTES ESTÁDIOS DE MATURAÇÃO

Abstract

The banana Musa ssp. is of Asian origin, considered one of the most consumed fruits in the worldwide, with a Prata type being one of the most traded in Brazil. With protein sources, fats, minerals and vitamins, the green banana stands out for its high amount of starch resistant, which can be a beneficial nutrient for people with diseases related to insulin spikes.This can be processed to make up the food in the formulation of bakery products. As its composition is gluten-free, it can also be part of the restricted food for celiac people. In this way, the objective was to produce two flours from freeze-dried banana at different stages of maturation and through yield, physical analysis local, technological and color, comparing both flours, to choose the most suitable for production of pasta, bread and other baked goods. The average results found for physical analysis of moisture, 13%, pH, 4.39, proteins, 4.29, ether extract, 2.15, crude fiber, 2.92 and starch, 66.17 the results are within what the legislation provides and the large most resembles the literature, while the technological ones refer to wheat flour the most consumed cereal and used in baking, with an average solubility of 0.91%. Like flours stood out for their high content of minerals such as K, P, Mg and S. Thus, the flour which shows greater potential for baked products, in addition to presenting higher yields was the biomass flour of banana-Silver (Musa spp.) freeze-dried with maturation stage one (fully green).