Farinha de banana verde: uma revisão sobre sua obtenção, composição e aplicação em pães

Abstract

Banana is among the most produced, consumed and traded fruits in the world, representing food security and a source of income for several families in several underdeveloped and developing countries. In addition, the fruit has attracted the interest of the food industry because it has significant amounts of various nutrients, such as vitamin C and B, potassium, calcium and the presence of resistant starch and other compounds in its composition. However, its consumption is not carried out with the fruit still green due to the astringency caused by the phenolic compounds. One of the main alternatives found to use the fruit in the green state of ripeness is from the flour. The general objective of the work was to survey the methods of obtaining green banana flour as well as its application in breads. The aim was also to study the market in the bakery sector and the importance of its main raw material, wheat flour. In addition, the main technological changes in the final product caused by the addition of green banana flour were investigated. For this, a literature review was carried out in several texts with scientific data in order to maintain the quality of this study. It is concluded that green banana flour has technological and market potential and can be used in various food products. In addition, it can be easily obtained, allowing its processing by companies of different sizes. In the production of bread, green banana flour can be used as long as it is in sufficient quantities so that it does not cause negative changes to the product, such as increased hardness and change in color, changes that may not be well received by consumers.