Aspectos tecnológicos e concentração de amido resistente de banana verde (musa sp.) em pão congelado

Abstract

The increase in the production of the frozen pasta sector as well as the distribution system has stimulated the demand for bread and other products on the spot. Due to their short shelf life and good acceptance, breads have been reformulated with the intention of making them fortified and attractive to an even larger public, and can become a source of fiber and protein. Allied to this, industrialized banana products are increasingly interested in the manufacture of flour, especially green bananas, because of the high content of resistant starch and dietary fiber. In addition, these products are alternative options for bakery products, reducing waste both the bark and the pulp. In this context, the objective was to develop frozen bread formulations with partial substitution for green banana flour (FBV) and green banana peel flour (FCBV), thus contributing to the nutritional, technological and sensorial contribution. Six formulations of breads were elaborated, being FC, as control formulation (100% wheat flour), F1, F2 and F3 with substitution by green banana flour in concentrations 5, 10 and 30%, respectively, and F4 and F5 with Substitution by green banana peel meal, in concentrations 5 and 10%, respectively. The elaborated flours were evaluated for yield, loss index, centesimal composition, color, water absorption index (IAA), oil absorption index (IAO) and resistant starch (AR), and the flour mixtures were evaluated To moisture content, water activity, pulp properties and pharynographic analysis. The physical parameters such as yield, specific volume, color, stitch score and resistant starch (formulations FC, F1, F3 and F4) at the initial and 15 days of freezing were determined in the loaves. The FBV yield was 24.9% and 5.3% for FCBV. The major constituents were carbohydrates and dietary fiber, with low moisture content (11.4% for FBV and 6.94% for FCBV). The FBV and FCBV presented acidity of 0.23 and 0.29 NaOH/100g, respectively, and 0.48 and 0.47 for the water activity, respectively. The flours presented no difference (p <0.05) for the oil absorption index, and presented IAA 3.63 and IAO 5.61 g.g-1 for BCF and FCBV, respectively. The AR content in the FBV was 9.85% and in the FCBV 7.58%. The coloration showed lower luminosity measurements (L*) (between 47 and 52) for FBV and FCBV, being darker flours. Based on the analysis of the mixtures, F3 presented the best development time (7.40 min), being considered a medium flour. Regarding the stability and the tolerance index to the mixture, the mixtures were classified as medium to strong flours. For the final viscosity the flours ranged from 139 to 246 RVU with similar tendency to retrograde. The physical parameters of the breads showed a reduction in the yield with the freezing times (15 days), with F5 varying in the specific volume and lower growth of the mass, presenting a higher expansion factor. The AR content increased with addition of FBV and FCBV when compared to FC. The addition of these flours to frozen bread resulted in a differentiated bakery product with nutritional content from the resistant starch intermediary content present in green banana flour and green banana peel