AVALIAÇÃO FÍSICO-QUÍMICA DA CASCA DA BANANA (Musa spp.) IN NATURA E DESIDRATADA EM DIFERENTES ESTÁDIOS DE MATURAÇÃO

Neris, Thamires Santos; Silva, Sumária Sousa e; Loss, Raquel Aparecida; Carvalho, José Wilson Pires; Guedes, Sumaya Ferreira

doi:10.33809/2447-4606.4120185-21

Cited by 18 publications

(17 citation statements)

References 3 publications

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“…The samples in natura had a high water content, 84.56%, characterizing the raw material as a perishable product. Neris et al (2018), when determining the water content in prata banana peel at the ripe stage of ripeness, obtained similar results of 81.53%. These authors found ash contents between 1.52 and 1.80% in two sampling units of banana peels, corroborating with the data obtained in this research, which was 1.71%.…”

Section: Journal Of Agricultural Studiessupporting

confidence: 55%

Osmotic Dehydration Process Study With Complementary Banana Peel Drying

Júnior

Santiago

Galdino

et al. 2020

JAS

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The present study aims to perform combined osmoconvective and convective drying processes on banana peel and evaluate the influence of these processes on their physical and physical-chemical properties. A factorial planning of 22 + 3 central points was carried out to evaluate the effect of the input variables: sucrose concentration varying between 40 and 60 °Brix and temperature between 40 and 60 °C, on the response variables: loss of water and mass and gain of solids in the banana peels. The drying kinetics was performed at 60 °C and empirical mathematical models were adjusted to the experimental data. The fresh peels, osmotically dehydrated, after drying process (in the optimized condition) and during 30 days of storage were characterized as for the parameters: pH, total titratable acidity (TTA), total soluble solids (TSS), TSS / TTA ratio, water content and total solids, ash, ascorbic acid, reducing sugars, color (L *, a * and b *) and water activity (Aw). The banana peels used in the experiments had a high water content and reasonable amounts of carbohydrates and ashes. The condition that showed the greatest reduction in water content and greatest gains in solids was using the temperature of 60 ° C and 60 ° Brix, being considered the optimized. The osmoconvective dehydration process resulted in a greater incorporation of total soluble solids and higher percentages of total solids in the shells. Page's mathematical model was the one that best fitted the experimental data; the effective diffusivity of the process was 2.2 x 10-8 m2.s-1. And the physical and physical-chemical parameters analyzed during the storage had small changes during the period of 30 days of storage.

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Section: Journal Of Agricultural Studiessupporting

confidence: 55%

Osmotic Dehydration Process Study With Complementary Banana Peel Drying

Júnior

Santiago

Galdino

et al. 2020

JAS

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“…Entende-se por perdas, a parte física da produção que não é destinada ao consumo, em razão de depreciação da qualidade dos produtos, devido à deterioração, causada por amassamentos, cortes, podridões e outros fatores. Os alimentos são desperdiçados, quando, embora em boas condições fisiológicas, não são totalmente aproveitados pelo consumidor a que se destinam sendo desviados do consumo para o lixo (Vilela et al, 2003;Neris et al, 2018).…”

Section: Discussionunclassified

Uso integral e reaproveitamento de alimentos: conhecendo as práticas de Diamantina, Minas Gerais, Brasil

Ferreira

Rodrigues

Freitas

et al. 2020

RSD

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The objective was to know the practices of full use, waste and the destination given to food leftovers by the resident population of Diamantina/MG. The participants were residents of 4 neighbourhoods attended by family health units, with a number of 50 people per neighbourhood being defined, a semi-structured questionnaire consisting of two blocks was applied, the first with socioeconomic and demographic characteristics, and the second, relative to food preparation, conservation and consumption practices. The application was only carried out after the participant had received and signed the Free and Informed Consent Form (ICF) and was over 18 years old. The loss of food at home before preparation/consumption was observed in 41.4% of participants. Regarding the destination of leftover food, 71.2% of the participants said they had to reuse the leftovers. The full use of food was observed in 47.2% of the participants. Thus, it is concluded that the use of full use of food is still little practiced by the population, since the use of leftovers is a more common practice among respondents despite the fact that waste is still great among the population.

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“…As cinzas correspondem aos resíduos inorgânicos (minerais) presentes na amostra após a incineração da matéria orgânica. Neris et al (2018) encontraram para o subproduto da banana prata os resultados de cinzas de 1,25 e para a banana do tipo nanica de 1,44, próximos ao valor de 1,007 obtidos neste trabalho. Os resultados de cinzas, analisado por L. M. S. Silva ( 2013) para a casca in natura foi de 1,68.…”

Section: Caracterização Físico-química E Compostos Bioativosunclassified

Produção e caracterização da farinha da casca da banana

Oliveira

Santiago

Marsiglia

et al. 2021

RSD

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O presente trabalho teve como objetivo a elaboração da farinha da casca da banana (Musa spp.) branqueada por secagem convectiva e determinar os parâmetros físico-químicos e compostos bioativos. As cascas foram lavadas, higienizados com solução de hipoclorito de sódio e branqueadas. Em seguida foram secas em estufa com circulação de ar a 60ºC e trituradas. Logo após, a farinha foi avaliada quanto aos parâmetros físico-químicos: pH, sólidos solúveis totais (°Brix), relação SST/ATT, acidez total titulável, teor de água, cinzas, sólidos totais e os compostos bioativos: taninos totais (TT) e composto fenólicos totais (CFT). A farinha apresentou um pH de 6,30, superior ao da casca in natura 5,53, o brix de 15,3 e o da casca 6,50 °Brix, o teor de água 8,24 (b.u) e da casca 86,2 (b.u). Os CFT encontrados na farinha foram de 124,48 mg EAG/100g, superiores aos encontrados na amostra in natura, 69,44 mg EAG/100g. Os valores dos TT obtidos na farinha foi de, 112,900 mg EAT/100g inferiores ao da casca 394,900 mg EAT/100g. O teor de água da farinha da casca da banana encontra-se dentro dos limites estabelecidos pela ANVISA podendo, portanto, ser armazenado em temperatura ambiente, sem riscos de desenvolvimento de micro-organismos. Os resultados obtidos com relação aos compostos bioativos apontam que a farinha da casca da banana contém valores significativos, podendo ser incorporada na dieta humana.

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AVALIAÇÃO FÍSICO-QUÍMICA DA CASCA DA BANANA (Musa spp.) IN NATURA E DESIDRATADA EM DIFERENTES ESTÁDIOS DE MATURAÇÃO

Cited by 18 publications

References 3 publications

Osmotic Dehydration Process Study With Complementary Banana Peel Drying

Osmotic Dehydration Process Study With Complementary Banana Peel Drying

Uso integral e reaproveitamento de alimentos: conhecendo as práticas de Diamantina, Minas Gerais, Brasil

Produção e caracterização da farinha da casca da banana

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