Green banana biomass: Physicochemical and functional properties and its potential as a fat replacer in a chicken mortadella

Auriema, Bruna Emygdio; Correa, Fernando J.; Guimarães, Jonas de Toledo; Soares, Paula Thaís dos Santos; Rosenthal, Amauri; Zonta, Everaldo; Rosa, Raul Castro Carriello; Luchese, Rosa Helena; Esmerino, Erick A.; Mathias, Simone Pereira

doi:10.1016/j.lwt.2020.110686

Cited by 12 publications

(9 citation statements)

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“…Após a higienização, foram então colocadas em uma panela de pressão com água até que todas as frutas fossem imersas, deixando cozinhar por 20 minutos. Com as bananas cozidas foi retirada a casca e, a polpa foi processada por meio de homogeneização, ainda quente, na proporção de 420 g de bananas para 100 ml de água para obtenção uma pasta que posteriormente foi incorporada nas formulações dos salames (AURIEMA et al, 2021).…”

Section: Materiais E Métodosunclassified

“…Porém, entre as formulações F2, F3 e F4 não houve diferença significativa. A biomassa de banana verde é apontada como ótima fonte de potássio, fósforo, magnésio, cobre e ferro (AURIEMA et al, 2021). Dentre as características dos probióticos e prebióticos a Página | 143 absorção de minerais principalmente cálcio está entre elas, o que pode explicar a redução das cinzas nas formulações contendo probióticos e prebióticos em comparação com a amostra controle (SAAD, 2016).…”

Section: Composição Centesimalunclassified

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Elaboração, avaliação microbiológica e caracterização físico-química de salame curado com adição de probióticos e prebióticos

et al. 2020

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Salame é um embutido cárneo fermentado, adicionado de especiarias que conferem sabor e textura características. Por não passar por processo térmico é uma excelente alternativa para a utilização de cepas probióticas, micro-organismos que agem no intestino do hospedeiro trazendo benefícios, além da incorporação de prebióticos. O objetivo do presente trabalho foi elaborar um produto tipo salame adicionado de biomassa de banana verde como prebiótico, além da adição de probiótico comercial. Foram elaboradas quatro formulações de salame, contendo diferentes concentrações de prebiótico e probiótico. Os salames foram submetidos às análises físico-químicas de umidade, cinzas, lipídeos, proteínas, fibra brutas, pH. Os mesmos também foram avaliados quanto à qualidade microbiológica e presença de bactérias láticas. Dentre os resultados apresentados pode-se destacar considerável teor de minerais que variou de 4,61 a 7,30 %, e os resultados de lipídios que estiveram entre 20,91 e 29,14 % para todas as amostras. Para fibras as formulações F3 e F4 apresentaram valores de 8,79 e 8,08%, respectivamente. As bactérias láticas apresentaram contagem de 3,4x107, 7,6x106 e 1,8x107 UFC.g-1, para as formulações prebiótica, probiótica e simbiótica, respectivamente. As formulações apresentaram maior contagem de bactérias láticas em comparação com a formulação controle, o que indica a viabilidade da aplicação de probióticos e prebióticos na elaboração de salame.

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Section: Materiais E Métodosunclassified

Section: Composição Centesimalunclassified

Elaboração, avaliação microbiológica e caracterização físico-química de salame curado com adição de probióticos e prebióticos

et al. 2020

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“…Green banana is a good source of resistant starch (RS), dietary fibre, antioxidants, polyphenols, carotenoids, important minerals and vitamins for human health, in addition to a low glycaemic index, besides green bananas have potential to be used as a functional ingredient (Türker et al ., 2016; Lin et al ., 2020a; Auriema et al ., 2021).…”

Section: Introductionmentioning

confidence: 99%

Chemical, technological and sensory quality of pasta and bakery products made with biomass and green banana flour

Leticia

Ferrari

Oliveira

2022

Int J of Food Sci Tech

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Summary Banana is a highly nutritive food, low cost, easy to find and can be fully consumed. In its green maturation, the nutritive value is also interesting. This paper aimed to investigate studies that elaborated pasta and bakery products using biomass and green banana flour, and evaluate chemical, technology and sensory quality, besides whether these products could be considered gluten‐free alternatives. Among the included studies, cakes (35%), bread (25%) and pasta (20%) were the most studied products. In general, they succeeded in evaluating chemical, technological and sensory parameters. In terms of technological quality, breads were considered the most challenging foods to be prepared with green banana derivatives, possibly due to the lack of gluten network, extensibility, viscoelasticity, water and gas‐holding capacity. Only 45% of the papers made gluten‐free products. Green banana added to these products could be widely consumed by people, since it is a versatile alternative for many food possibilities, adding nutritional quality to the final product and helping on the prevention of food waste.

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“…Banana is usually exported; however, around 25% of the total production is rejected, mainly because it does not meet class "A" quality requirements: variety, number and size of fingers per hand, color, appearance, caliber, packaging, and phytosanitary conditions [16,17], although that does not mean it should not be consumed [18]. In this sense, banana flours stand out as one of the best options considering their health and nutritional properties [8,19], and their low cost. Researchers and the food industry have been interested in banana flours for their potential techno-functional properties.…”

Section: Introductionmentioning

confidence: 99%

“…Banana flours are a low-cost ingredient that, instead of being discarded, can be used as an alternative to traditional flours and starches [12,20,21]. In this connection, green banana is characterized by being rich in resistant starch and fiber, phenolic compounds, tannins, and certain minerals as phosphorous, magnesium, copper, and iron [8,19]. Resistant starch is associated with promoting beneficial physiological effects that include blood glucose attenuation and improvement of the gastrointestinal system, thus reducing the food glycemic index [22].…”

Section: Introductionmentioning

confidence: 99%

Underutilized Green Banana (Musa acuminata AAA) Flours to Develop Fiber Enriched Frankfurter-Type Sausages

Salazar

Arancibia

Calderón

et al. 2021

Foods

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This study aimed to develop a fiber-enriched Frankfurter-type sausage by incorporating underutilized green banana flours as a meat extender, replacing wheat flour with banana flours (8%). A low-fat formulation substituting 12% pork fat with 24% banana peel flour was also studied. Sausages were stored at 4 °C/15 days. Cooking loss was low (5.6–4.1%) in all formulations and the substitution of wheat flour with banana flour did not modify moisture and protein composition, while carbohydrate, fiber, and ashes varied with the flour composition. In the low-fat sausages, fiber carbohydrate and ashes increased the most. Texture and color parameters were very similar for high-fat sausages throughout storage, although low-fat sausage showed higher hardness, while chewiness, L*, and whiteness tended to decrease. During the first week of storage, the microbial growth was scarce and then, an increase, except in the low-fat batch, in which growth remained constant. Enterobacteria and Staphylococcus aureus were not detected during storage. Sensory attributes throughout storage were very similar for all high-fat sausages; the odor in the formulations was defined as “different” but not unpleasant. The low-fat sausages, defined as a new product different from conventional sausages, were well accepted by the panelist. Banana flours are a suitable ingredient option to add nutritional value to Frankfurter-type sausages, which can be consumed by the wheat allergic population.

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Green banana biomass: Physicochemical and functional properties and its potential as a fat replacer in a chicken mortadella

Cited by 12 publications

References 46 publications

Elaboração, avaliação microbiológica e caracterização físico-química de salame curado com adição de probióticos e prebióticos

Elaboração, avaliação microbiológica e caracterização físico-química de salame curado com adição de probióticos e prebióticos

Chemical, technological and sensory quality of pasta and bakery products made with biomass and green banana flour

Underutilized Green Banana (Musa acuminata AAA) Flours to Develop Fiber Enriched Frankfurter-Type Sausages

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