| Congresso Brasileiro de Microbiologia 2023 | Resumo: 752-2 | ||||
Resumo:The banana (Musa spp.), a member of the Musaceae family with about 30 species and 700 varieties, is a tasty and nutritious fruit. It is easy to grow, and is therefore produced on a large scale all over the world, especially in tropical countries. In addition to being rich in fiber and mineral salts (such as potassium, manganese and magnesium), vitamins B1, B6, A and C, beta-carotene, tryptophan and amino acids, green bananas can be characterized as functional product due to its resistant starch – an insoluble carbohydrate that undergoes bacterial fermentation in the colon, reducing the incidence of inflammatory diseases and colon cancer. The fruit has aroused interest in the agribusiness sector for the production of flour, but, although studies on its technological processing have been carried out, there is no specific legislation to date determining the manufacturing process and the parameters of quality and safety for the product. The aim of this study is to propose the standardization of technological processing and of quality and safety parameters of the green banana flour for regulatory purposes. The first step was the preparation of the raw material: fresh bananas of the varieties prata, d'água and três quinas, purchased in plastic boxes with an average weight of 20kg, were selected, counted individually, separated by size, and weighed to obtain the average weight per unit and the total weight. After being disinfected in water, they were immersed in a 200 ppm chlorinated solution for 15 minutes. The tips were then removed, weighed and discarded, and the slicing process was carried out. The sliced bananas were then immersed in a 5g/l citric acid solution for 15 minutes. Next, they were spread on sieves and dehydrated in an oven at 65°C for six hours. After cooling, they were ground into flour and finally packed in 500g bags, sealed, and identified. Physicochemical analyses such as ash, acidity, fat, moisture, total nitrogen, pH, starch and calcium were performed according to the AOAC method (Table 1). The determinations of microbiological parameters performed according to the APHA method were: tests for Salmonella spp., total and fecal coliform counts, coagulase-positive Staphylococcus, and mesophilic bacteria.
Table 1 - Results of physicochemical analysis of the green banana flour
Sample
Variety
Acidity
Starch
AW
Ash
Crude fiber
Fats
Kcal
Protein
Calcium
Moisture
Dry matter
pH
T1
D’Água
2,1
Present
0,26
4,45%
5,2%
2,47%
373.23
5,81%
0.1164
5,33%
94,67%
5.15
T2
D’Água
2,1
Present
0,41
3,54%
4,74%
1,38%
359.58
5,02%
0.0987
8,29%
91,71%
5.58
T3
Três Quinas
0,66
Present
0,28
2,96%
4,1%
0,89%
367.01
2,36%
0.0570
6,40%
93,60%
5.51
T4
Prata
0,78
Present
0,2
3,08%
4,84%
1,01%
373.65
3,26%
0.0779
4,77%
95,23%
5.49
T5
Três Quinas
0,63
Present
0,25
2,90%
3,50%
0,95%
367,55
4,06%
0,007
5,63%
94,37%
5,63
The absence of Salmonella spp. and total and fecal coliforms was observed in all samples analyzed. The presence of coagulase-positive Staphylococcus was detected in sample T3. Two samples (T3 and T4) showed uncountable mesophilic bacteria.
It is essential to carry out continuous training of the operators in order to comply with the Good Manufacturing Practices. This opportunity for a new use of bananas not only guarantees a new, nutritious, functional, and beneficial product for the consumer, but also generates employment and income for the population.
Palavras-chave: resistant search , functional food, regulation, good manufacturing practites | |||||