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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Production of instant green banana flour (Musa cavendischii, var. Nanicao) by a pulsed-fluidized bed agglomeration

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Author(s):
Rayo, Lina M. [1, 2] ; Chaguri e Carvalho, Livia [1, 2] ; Sarda, Fabiana A. H. [3, 1] ; Dacanal, Gustavo C. [4, 1] ; Menezes, Elizabete W. [3, 1] ; Tadini, Carmen C. [1, 2]
Total Authors: 6
Affiliation:
[1] Univ Sao Paulo, Food Res Ctr, FoRC, BR-05508 Sao Paulo - Brazil
[2] Univ Sao Paulo, Escola Politecn, Dept Chem Engn, BR-05508010 Sao Paulo, SP - Brazil
[3] Univ Sao Paulo, Fac Pharmaceut Sci, Dept Food & Expt Nutr, BR-05508900 Sao Paulo, SP - Brazil
[4] Univ Sao Paulo, Fac Anim Sci & Food Engn, Dept Food Engn, BR-13635900 Pirassununga, SP - Brazil
Total Affiliations: 4
Document type: Journal article
Source: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 63, n. 1, p. 461-469, SEP 2015.
Web of Science Citations: 18
Abstract

The green banana flour (GBF) from Musa cavendischii, variety ``Nanicao{''}, can be used as a functional ingredient due its high content of resistant starch (RS2), in view of postprandial glycemic reduction and insulinemic levels when ingested. However, the GBF presents a cohesive profile, a low rate of wettability and dispersability in water at ambient temperature, besides its RS is thermo sensitive. Therefore, GBF was submitted to an agglomeration process using a pulsed fluidized bed (PFB) at pulsation frequency of 10 Hz. Aqueous solution of sodium alginate (5 g/100 g) was used as binder at a flow rate of 3.0 mL min(-1), and temperature of 95 degrees C, pressure of 100 kPa, air velocity of 1.2 m s(-1) and time of 50 min. Agglomerated flour was obtained with reduced moisture content, increased mean particle diameter, high flowability and porosity with irregular shape. Agglomerated flour presented a RS content of (53.95 +/- 0.22) g/100 g in comparison to (57.49 +/- 0.43) g/100 g (db) to the original content, showing that the agglomeration process did not affect the functional properties of GBF and increased the particles wettability properly to be used in liquid preparations. (C) 2015 Elsevier Ltd. All rights reserved. (AU)

FAPESP's process: 11/23599-0 - Dehydration of green banana to obtain flour: physical, chemical, functional and microstructure properties analysis during process and storage
Grantee:Carmen Cecilia Tadini
Support Opportunities: Regular Research Grants
FAPESP's process: 10/18704-6 - Fluidynamic, particles characterization and mathematical modeling of agglomeration of fines in a pulsed fluidized bed
Grantee:Gustavo César Dacanal
Support Opportunities: Regular Research Grants
FAPESP's process: 11/22398-0 - Dehydration of green banana to obtain flour: physical, chemical, functional and microstructure properties analysis during process and storage
Grantee:Lívia Chaguri e Carvalho
Support Opportunities: Scholarships in Brazil - Post-Doctoral