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Green Banana (Musa Cavendishii) Flour Obtained in Spouted Bed 2013 PDF
Green Banana (Musa Cavendishii) Flour Obtained in Spouted Bed 2013 PDF
Green banana (Musa cavendishii) flour obtained in spouted bed – Effect of drying
on physico-chemical, functional and morphological characteristics of the starch
Carolina Vieira Bezerra a , Edna Regina Amante b,∗ , Daiana Cardoso de Oliveira b , Antonio M.C. Rodrigues a ,
Luiza Helena Meller da Silva a
a
Federal University of Para, Faculty of Food Engineering, Laboratory of Physical Measurements, Rua Augusto Corrêa w/n, 66075-900 Belém, PA, Brazil
b
Federal University of Santa Catarina, Department of Food Science and Technology, Laboratory of Fruits and Vegetables, Rodovia Admar Gonzaga 1.346, 88034-001 Florianópolis, SC,
Brazil
a r t i c l e i n f o a b s t r a c t
Article history: This study aimed to characterize green banana flour obtained by drying in a spouted bed, and to evaluate
Received 15 February 2012 the functional properties (viscosity, swelling power and solubility), as well as the physical, morpholog-
Received in revised form 15 April 2012 ical and hygroscopic behaviour (sorption isotherm). The results show that the rheological behaviour of
Accepted 19 April 2012
flour with peel showed the highest values of viscosities but both flour showed high tendency to ret-
rogradation. The swelling power and solubility were also similar for all flour samples, with low solubility
Keywords:
under cold and high solubility under hot conditions. The starch granules diameter ranged from 70 to
Spouted bed
110 m, with flattened and elongated morphology. The sorption isotherms were of type II (unpeeled
Green banana
Flour
banana flour) and III (peeled banana flour), and the BET model provided the best fit to the data, obtain-
Starch ing values for the monolayer adsorption of 5.78 and 4.34, respectively, and desorption of 4.85 and 4.14,
respectively.
© 2012 Elsevier B.V. All rights reserved.
1. Introduction The production of green banana flour is one of the ways to pre-
serve bananas being obtained using processing techniques that are
Banana is the fourth most important crop after rice, wheat and based on drying. Banana flour has been used as an ingredient in the
corn. It contains appreciable amounts of vitamins B and C, as well as preparation of biscuits, bread and spaghetti of low caloric value
minerals like potassium and calcium. In its green stage it has high (Aparicio et al., 2007; Juarez et al., 2006; Rodriguez et al., 2008;
levels of starch, mainly in the form of resistant type 2 (Cano et al., Martinez et al., 2009).
1997; Gutierrez et al., 2008). The drying conditions used, mainly heat and humidity, can have
Starch is the most important source of carbohydrates in food, a significant influence on the technological and functional charac-
representing 80–90% of all polysaccharides in the diet, and it can teristics of the green banana flour obtained (Anderson and Guraya,
be classified as digestible (when susceptible to the action of amy- 2006).
lase) or resistant (when amylase-resistant), gaining much attention The process of drying in spouted beds has been presented in the
because of its health benefits (Langkild et al., 2002; Fasolin et al., literature as an attractive alternative for the drying of pastes and
2007). suspensions, producing a powder of high quality and low cost. It is
Starch is primarily responsible for the technological properties widely used in the dehydration of heat-sensitive materials for the
that characterize many processed food products, since it con- preservation of bioactive compounds and other structures of inter-
tributes various properties of the food texture, and has industrial est, offering advantages over other methods of drying, especially
applications as a thickener, colloidal stabilizer, gelling agent and short drying times (Phan, 1983). The influence of the variables of
volume enhancer (Vandeputte et al., 2003). All of these applications the drying process on the starch structure was investigated, con-
are related to the proportions and characteristics of the structures sidering that these effects are important not only in terms of the
of amylose and amylopectin and the granule arrangement estab- physical variables involved, but also the different flours obtained
lishing the starch rheological behaviour (Eliasson, 1996). applying specific strategies (Lobo and Silva, 2003).
This study aimed to evaluate the influence of spouted bed dry-
ing on the structure of starch obtained from green banana flour,
∗ Corresponding author. Tel.: +55 48 32346033; fax: +55 48 37219943. with a view to its possible use in the food industry according to the
E-mail address: eamante@cca.ufsc.br (E.R. Amante). characteristics presented.
0926-6690/$ – see front matter © 2012 Elsevier B.V. All rights reserved.
http://dx.doi.org/10.1016/j.indcrop.2012.04.035
242 C.V. Bezerra et al. / Industrial Crops and Products 41 (2013) 241–249
922.06, ash method 923.03, total dietary fibre method 985.29 and
carbohydrates by the difference.
temperature of 25, 50, 70 and 90 ◦ C for 30 min. The tubes were then X 1−(n+1)an n+1
+naw
Complete BETa Xm
= w
n+1
centrifuged at 665 g for 20 min. The supernatant was separated, its 1−(1−C)aw −Caw
aw (CBet −1)
volume measured (V) and 10 m was placed in a previously weighed Linearized BETa aw
(1−aw )x
= 1
Xm CBet
+ Xm CBet
Petri dish. The sample on the plate was dried in an oven at 65 ◦ C for GAB b
x=
Xm CGAB KGab aw
(1−KGAB aw )(1−KGAB aw +CGAB KGAB aw )
12 h and the residue was calculated by weight difference (R). The
centrifuge tubes were weighed, and calculated weight difference m = moisture content; mo = monolayer moisture content; aw = water activity; a, b, c,
k = constants.
of the sample in the tube after centrifugation (Wc). The swelling a
Park and Nogueira (1992).
power (SP) and solubility index (SI) were calculated according to b
Maroulis et al. (1988).
Eqs. (2) and (3), respectively.
Wc Table 2
SP (g/g) = (2) Chemical composition of green banana flour peeled and unpeeled at 80 ◦ C produced
Ws
in a spouted bed dryer.
R
SI (%) = 100 × V × 100 (3) Components (g/100 g) Green banana flour
Ws
Peeled Unpeeled
2.6.2. Optical microscopy good fits to isotherms and were used as a reference in the adjust-
For light microscopy, samples were mixed with epoxy resin ment analysis.
GY-260 and HY 837. The slides were viewed under an optical micro-
100 |Yexp − Ypre |
n
scope with polarized light Olympus SZH10 (Shibuya-Ku, Tokyo,
Japan) coupled to an Olympus camera. P= (5)
n Yexp
i=1
2.7. Moisture sorption isotherms where Yexp and Ypre are the experimental and predict dependent
variables, respectively, and n is the number of observations.
Isotherms of the moisture sorption and desorption at 25 ◦ C were
constructed. To obtain the sorption data, 1-g samples of the prod-
2.8. Statistical analysis
ucts were dried in a desiccator with silica gel, under vacuum. After
24 h, the samples were placed in a desiccator with water in the base.
Data were statistically analyzed by ANOVA, turkey test and lin-
To obtain the desorption data, samples of the products, after the
ear regression using the software Statistic for Windows 7.0 (StatSoft
sorption process, were submitted to hydration in a desiccator con-
Inc., Tulsa, OK, USA).
taining water in the base, at 25 ◦ C for 24 h. The samples were then
transferred to a desiccator containing silica gel. In both cases the
system was maintained at ambient temperature (25 ± 1 ◦ C). Sam- 3. Results and discussion
ples were collected in duplicate and equilibrium moisture content
(Xeq ) was determined by weight difference (Eq. (4)). 3.1. Chemical composition
weighttotal The chemical compositions of the green banana flour samples
Xeq = × 100 (4)
weightdry are shown in Table 2. It was observed that banana flour peeled
showed significant differences in terms of the lipid, ash and fibre
The water activity was determined in a hygrometer (AQUALAB fractions compared with the unpeeled banana flour. This behaviour
3TE–Decagon, Pullman, WA). BET, complete BET, linearized BET was also reported by Medeiros et al. (2005), working with a Pacovan
and GAB (Table 1) were tested in the prediction of adsorption and variety in the green stage. The utilization of banana unpeeled as part
desorption isotherms. Regression analysis was performed using of the meal can be used as a strategy to add value, mainly in relation
the software Statistica for Windows 7.0 (StatSoft Inc., Tulsa, OK, to the fibre, for which the differences were more significant.
USA), using the estimation method of Levenberg–Marquardt and Fruit unpeeled generally has a high content of minerals, and the
convergence criteria of 10−6 . The parameters used to evaluate cell walls have high fibre content, mainly as insoluble cellulose and
the adjustments were the coefficient of determination (r2 ), the hemicellulose, which explains the higher levels of this component
mean relative deviation modulus (P) (Eq. (5)), and the correlation when compared with the pulp (Gondim et al., 2005).
between the dependent variable (Y, water activity or moisture con- The levels of proteins and lipids in the unpeel banana sample
tent) and experimental (Yexp ) and predicted values (Ypre ). P values are close to those found by Borges et al. (2009), which were 4.73
less than 10% were considered by Peng et al. (2007) as indicators of and 0.70 g/100 (dry weight basis – DWB), respectively.
244 C.V. Bezerra et al. / Industrial Crops and Products 41 (2013) 241–249
Table 3 Table 5
Resistant starch content (%) in the pulp and the green banana flour unpeeled and Particle size distribution of green banana flour peeled and unpeeled.
peeled.
Flours
Drying conditions T (◦ C) Unpeeled
mm 0.500 0.354 0.250 0.177 0.149 0.074
Pulp Flour Mesh 35 48 60 80 100 200
80 35.625 ± 0.17a 35.065 ± 0.15a Peeled (%) 18.99 11 7.75 14.74 4.57 7.4
90 32.96 ± 1.02a 32.67 ± 0.88a Unpeeled (%) 1.33 6.05 7.06 15.91 2.42 9.9
Table 4
Values of instrumental colour of green banana flour unpeeled and peeled.
80 ◦ C 90 ◦ C
L* a* b* L* a* b*
Unpeeled 97.2 ± 0.37a −0.53 ± 0.09a +3.89 ± 0.04a 96.1 ± 0.04a −0.43 ± 0.08b +3.51 ± 0.04c
Peeled 104.3 ± 0.04b −0.48 ± 0.01b +1.87 ± 0.09b 98.9 ± 0.21c −0.50 ± 0.05a +0.19 ± 0.07a
Mean values ± SD of triplicate determinations. Mean values in the same column followed by different letters are significantly different (p ≤ 0.05).
C.V. Bezerra et al. / Industrial Crops and Products 41 (2013) 241–249 245
18 18
Peel
16 16
Unpeel
14 14
12 12
Solubility (%)
Solubility (%)
10 10
8 8
6 6
4 4
2 2
0 0
0 20 30 40 50 60 70 80 90 100
0 20 30 40 50 60 70 80 90 100
20
20
18
18
16
16
14
Swelling Power (g/g)
14
12
12
10
10
8 8
6 6
4 4
2 2
0 0
0 20 30 40 50 60 70 80 90 100 0 20 30 40 50 60 70 80 90 100
raw material on the surface of the inert material (grain), generating 0.177 mm screens respectively). In the case of the former,
particles with different sizes during the drying. this was probably the retention of fibrous material from
The highest percentage of mass retained for the flour the peel and the latter the flour without this component.
with peel was on the 35 and 80 mesh (0.500 mm and Regarding the flour without peel, the highest percentage of
Table 7
Swelling power and solubility of flour banana peeled and unpeeled at different temperatures.
Temperature of process 80 ◦ C 90 ◦ C 80 ◦ C 90 ◦ C
27 ◦ C 2.89 ± 0.04a 2.72 ± 0.03a,d 1.6 ± 0.2a 1.90 ± 0.2a
50 ◦ C 3.45 ± 0.2a,d 2.94 ± 0.1d 1.93 ± 0.1a 2.62 ± 0.1a,d
70 ◦ C 6.31 ± 0.4b 6.08 ± 0.2b 5.36 ± 0.4b 6.30 ± 0.1b
90 ◦ C 15.18 ± 0.4c 19.6 ± 0.5e 14.99 ± 0.9c 16.53 ± 0.2e
Temperature of process 80 ◦ C 90 ◦ C 80 ◦ C 90 ◦ C
27 ◦ C 2.99 ± 0.04a 2.88 ± 0.04a 1.22 ± 0.08a 1.34 ± 0.2a
50 ◦ C 2.77 ± 0.07a 3.28 ± 0.04a,d 2.35 ± 0.06a 2.59 ± 0.05a,d
70 ◦ C 5.74 ± 0.2b 6.30 ± 0.5b 4.48 ± 0.1b 6.28 ± 0.2b,e
90 ◦ C 14.02 ± 0.18c 17.45 ± 0.3e 14.66 ± 0.3c 16.31 ± 0.07c,f
Mean values ± SD of triplicate determinations. Mean values in the same column followed by different letters are significantly different (p ≤ 0.05).
246 C.V. Bezerra et al. / Industrial Crops and Products 41 (2013) 241–249
40 Table 8
Data of sorption isotherm of green banana flour peeled and unpeeled at 25 ◦ C.
A
35 Sorption Desorption
B
with green banana flour produced from Nanicão species, obtained
40 maximum viscosity and cooling viscosity of 3612 cP and 4161 cP,
respectively.
Moisture g/100 g dbw
Fig. 4. Scanning electron micrographs of starch granules of green banana flour (magnification 2000×). A – 80 ◦ C (unpeeled), B – 90 ◦ C (unpeeled), C – 80 ◦ C (peeled) and D –
90 C (peeled).
groups released and the granule expands and amylose is exuded The complete BET model was that which presented the best fit
(Zavareze et al., 2009). Similar behaviour was observed by Gutierrez to the equilibrium data in the modelling of the sorption isotherm
et al. (2008). for the green banana flour with and without peel at 25 ◦ C (Table 9).
The increase in solubility with gelatinization is the basis for mak- The monolayer determines the moisture content for safe stor-
ing pre-cooked starchy foods. Some pre-gelatinized flour samples age, where the material presents maximal stability, because it
are partly soluble in cold water because of their high solubility. represents the moisture limit at which undesirable reactions begin,
Considering this solubility characteristic the use of banana flour besides promoting an increase in the energy consumption for the
obtained by drying in a spouted bed is not recommended for removal of the residual water in the food (Silva et al., 2008).
these types of foods, since they have low solubility under cold
conditions.
3.5. Morphological features
3.4. Sorption isotherm for green banana flour 3.5.1. Scanning electron microscopy of green banana flour starch
granules
Experimental data for the moisture equilibrium (Xeq ) and water The microscope is an important tool in studies on the charac-
activity (Aw ) at 25 ◦ C for the green banana flour with and without teristics of starch granules, providing information on the origin of
peel are presented in Table 8. According to the sorption data, it was the granules, size characteristics, and information on the surface
observed that green banana flour with and without peel presented morphology. It can be used to analyze, morphologically, whether
water activity levels higher than 0.6, when the moisture content granules are influenced by a process (Orea et al., 2002).
was higher than 11 and 7 gH2 O/100, respectively. Values for water In scanning electron microscopy (SEM), as in optical microscopy
activity lower than 0.6 guarantee the microbiologic stability of the (polarized light), we can obtain information regarding the shape
food (Jay et al., 2005). and size of the granules collect data concerning the internal orga-
Sorption and desorption curves obtained from the experimental nization of the granules by the Maltese cross (Aggarwal and
data fitting to the complete BET model are presented in Fig. 3. An Dollimore, 1997).
increase in the equilibrium moisture was observed with increasing The SEM images of the starch granules of the flour samples
water activity, which is shown by an exponential curve, repre- obtained are shown in Fig. 4.
sented behaviour typical of a type III isotherm for the green banana The starch granules presented different shapes and sizes. The
flour peeled and type II isotherm for unpeeled banana flour, accord- large granules tended to be flattened and elongated, while the small
ing to the IUPAC (1985) and Salwin (1959) classification, and which granules were rounded. These findings are consistent with those
is characteristic of foods rich in carbohydrate. reported by Izidoro et al. (2007). The characterization of Nanicão
The parameters used to evaluate the adjustments were the coef- banana indicated that the starch granule diameter ranged from 70
ficient of determination (r2 ), the mean relative deviation modulus to 110 m.
(P). P values less than 10% were considered by Peng et al. (2007) as According to Cereda (2002) the size of cassava starch granules
indicators of good fits to isotherms and were used as a reference in varies from 4 to 35 m and Saha and Jackson (1996) reported the
the adjustment analysis. diameter of corn starch granules in the range 3–23 m.
248 C.V. Bezerra et al. / Industrial Crops and Products 41 (2013) 241–249
Fig. 5. Images of polarized light microscopy of starch granules of green banana flour A – drying at 80 ◦ C (peeled), B – drying at 90 ◦ C (peeled), C – drying at 80 ◦ C (unpeeled),
D – drying at 90 ◦ C (unpeeled).
The size and shape of starch granules are among the impor- use when the goal is to increase the viscosity, as bases for sauces,
tant factors in determining the potential use of starch, for example, puddings and flans.
small granules (2–10 m) can be used as fat substitutes, and large
granules can be applied in biodegradable plastic films (Leonel, Acknowledgements
2007).
The authors are thankful to FAPESPA (Process 058/2008),
3.5.2. Optical microscopy CNPq (Process 620209/2008–9) and CAPES (PROCAD-NF Process
The images obtained in the optical microscopy are shown in 2256/2008).
Fig. 5. Relating the image data obtained by light microscopy with
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