TY - JOUR
T1 - Production of instant green banana flour (Musa cavendischii, var. Nanicão) by a pulsed-fluidized bed agglomeration
AU - Rayo, Lina M.
AU - Chaguri e Carvalho, Lívia
AU - Sardá, Fabiana A.H.
AU - Dacanal, Gustavo C.
AU - Menezes, Elizabete W.
AU - Tadini, Carmen C.
N1 - Publisher Copyright:
© 2015 Elsevier Ltd.
PY - 2015/9/1
Y1 - 2015/9/1
N2 - The green banana flour (GBF) from Musa cavendischii, variety "Nanicão", 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 10Hz. Aqueous solution of sodium alginate (5g/100g) was used as binder at a flow rate of 3.0 mL min-1, and temperature of 95°C, pressure of 100kPa, air velocity of 1.2 ms-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/100g in comparison to (57.49 ± 0.43)g/100g (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.
AB - The green banana flour (GBF) from Musa cavendischii, variety "Nanicão", 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 10Hz. Aqueous solution of sodium alginate (5g/100g) was used as binder at a flow rate of 3.0 mL min-1, and temperature of 95°C, pressure of 100kPa, air velocity of 1.2 ms-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/100g in comparison to (57.49 ± 0.43)g/100g (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.
KW - Agglomeration
KW - Fluid bed
KW - Functional ingredient
KW - Green banana flour
KW - Resistant starch
UR - http://www.scopus.com/inward/record.url?scp=84928704847&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2015.03.059
DO - 10.1016/j.lwt.2015.03.059
M3 - Article
AN - SCOPUS:84928704847
SN - 0023-6438
VL - 63
SP - 461
EP - 469
JO - LWT
JF - LWT
IS - 1
ER -