Do production and storage affect the quality of green banana biomass?
2019
Riquette, Roberta Figueiredo Resende | Ginani, Verônica Cortez | Leandro, Eliana dos Santos | de Alencar, Ernandes Rodrigues | Maldonade, Iriani Rodrigues | de Aguiar, Lorena Andrade | de Souza Acácio, Giovanna Maria | Mariano, Daphny Roberto Higino | Zandonadi, Renata Puppin
The consumption of green banana (GB) products is booming because of their nutritional and physiological benefits to human health. However, there have been no studies on the quality of these products after they are processed and stored. Therefore, this study aimed to investigate whether production and storage affect the sensory and physicochemical characteristics of green banana biomass (GBB). We performed microbiological tests (total coliforms, E. coli, Salmonella spp., aerobic psychrotrophic bacteria, molds, yeasts, and Staphylococcus aureus); centesimal composition analysis (moisture, protein, ash, lipid, and fiber); and vitamin C, total phenolic content, and resistant starch analysis using official methods. The tests were performed on GBB samples (pressure-cooked for 5 or 10 min) that were stored in freezing (−12 °C) or refrigerated conditions (4 °C). We evaluated the color using a ColorQuestXE Spectrophotometer, and we conducted sensory analysis by the Check-all-that-apply test. We then used statistical tests to analyze the data. Five-minute pressure-cooking preserved the functional components, such as vitamin C, phenolic content, and fiber, better than the longer cooking process (10 min). There was no difference in acceptance attributes between the two cooking times. Refrigeration was better than frozen storage for vitamin C and fiber content, but it did not affect the resistant starch and phenolic content. Refrigerated GBB had the best sensory test results for flavor, texture, and overall acceptance. The refrigerated storage of GBB seems to be the best option for consumer acceptance and maintenance of nutrients and bioactive compounds (vitamin C, resistant starch, and phenolic content).
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