Potencial vitaminico da banana verde e produtos derivados / Vitamin potential of green bananas and related products

AUTOR(ES)
DATA DE PUBLICAÇÃO

2003

RESUMO

Brazil, the greatest world-wide producers of banana, is also one that most wastes this fruit. The banana, a food easily found in many regions of our planet, has few alternatives for industrialization, which collaborates even more with these losses. The use of the green banana has been considered as an alternative to minimize this problem. The objective of this work was to evaluate the vitamin potential of the banana, contributing to a better exploitation of the fruit. Fruits of the varieties Nanicão and Prata, cultivated in different types of soil of the orchards of the Taperão Farm, in the town of Brotas - SP, were analyzed as from the appearance of the fruit through to senescence, with and without induction of the ripening post-harvest. The vitamin characterization carried out by determining the vitamin levels of the B complex (PP, B1, B2, B6 and folic acid), pro-vitamin A (p-carotene) and vitamin C (L-ascorbic acid (LAA) and dehydroascorbic acid (DHAA». Two products were made (bread and nhoque) using unripe banana pulp and the vitamin contents of these foods were also determined, comparing with those found in similar products on the market (potatoes nhoque and integral bread). A sensory test was conducted, applied to a group of untrained panelists verifying the acceptance of these foods. The fruits analyzed, in the unripe stage, showed the following average vitamin contents for Nanicão and Prata respectively: Bl - 0.57 and 0.84mg/100g; B6 - 1.4 and 1.1mg/100g; folic acid - 135 and 104mg/100g; LAA - 17.6 and 20.2mg/100g; DHAA - 6.1 and 5.8mg/100g; e b-carotene 1073 and 441mg/100g. The vitamin levels in the mature fruits were also analyzed giving the following average results for Nanicão and Prata, respectively: Bl - 0.63 and 1.08mg1l00g; B6 - 0.75 and 0.63mg/100g; LAA - 12.4 and 19.2mg/100g; DHAA - 3.6 and 4.5mg/100g; and b -carotene - 1682 and 1 072mg/100g. The vitamin B2 was not found in samples analyzed. The products made from unripe banana pulp presented similar vitamin levels to the conventional products and to those of the fruit in natura, except for the various forms of vitamin C. The sensory acceptance tests showed a tendency to accept the products, although some modifications must be made in the formulas proposed here. The results indicate that, in terms of the vitamin content, there is considerable potencial for the use of green banana pulp to prepare products of thigh nutritional value

ASSUNTO(S)

banana vitamins vitaminas banana banana - produtos

ACESSO AO ARTIGO

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