Study on processing banana powder containing resistant starch for food applications from green cavendish banana (musa acuminata)

Tóm tắt

The study investigated the processing of green “Cavendish banana” into green banana flour for food applications. Green banana, often discarded during cultivation, possess a high proportion of resistant starch. Resistant starch in green bananas offers numerous health benefits and is highly suitable for food production. However, unripe bananas are highly perishable after harvest and have an astringent taste, making them difficult to utilize in food products. This study revealed that bananas harvested at 83 days of age, is the most suitable for processing powder. Treating green bananas with 0.5% ascorbic acid effectively inhibited the browning process of the resulting flour. Heat treatment of bananas for 10 minutes significantly reduced the astringency of the flour, with tannin content decreasing to 3.24 mg TAE/g. The heat-treated banana flour exhibited a resistant starch content exceeding 15% (dry basic) and was subsequently dried at 70°C to a moisture content of approximately 5%. The dried banana flour product contained 12.83% (dry basic) resistant starch and demonstrated a solubility exceeding 10%. The flour also exhibited favorable sensory attributes, aligning with consumer preferences.

Từ khóa: Green banana powder, resistant starch, vacuum drying, powder solubility

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