MODIFIED REJECTION BANANA STARCH: CHARACTERIZATION AND POTENTIAL FOOD APPLICATION

José Zacarías Basurto Rendón; Zoila Eliana Zambrano Ochoa; Pablo Israel Gavilanes López

doi:10.31413/nat.v14i3.21217

Autores

José Zacarías Basurto Rendón jose.basurto3418@utc.edu.ec
Universidad Técnica de Cotopaxi, Lacatunga, Ecuador. https://orcid.org/0009-0007-2039-9484
Zoila Eliana Zambrano Ochoa zoila.zambrano@utc.edu.ec
Universidad Técnica de Cotopaxi, Lacatunga, Ecuador. https://orcid.org/0000-0001-5869-8438
Pablo Israel Gavilanes López pgavilanes@espam.edu.ec
Manuel Félix López Polytechnic School of Agricultural Sciences of Manabí, Calceta, Ecuador. https://orcid.org/0000-0002-6133-1247

DOI:

https://doi.org/10.31413/nat.v14i3.21217

Palavras-chave:

fat replacement, functional properties, meat products, physical starch modification, rejected banana starch

Resumo

Amido de banana de rejeito modificado: caracterização e potencial aplicação em alimentos

RESUMO: As perdas pós-colheita de bananas verdes constituem uma fonte de amido subutilizada, com potencial funcional. O objetivo desta pesquisa foi extrair amido de bananas verdes descartadas, modificá-lo por meio de tratamento térmico com umidade controlada (HMT), recozimento (ANN) e pré-gelatinização (PGS), caracterizar as propriedades físico-químicas e funcionais resultantes e avaliar seu desempenho como substituto de gordura em salsichas tipo Frankfurt com baixo teor de gordura. O amido pré-gelatinizado apresentou a maior capacidade de absorção de água (2,84 g/g) e alto teor de amilose (28,8%), enquanto o amido submetido ao recozimento apresentou a menor solubilidade em água (8,08%). A incorporação de amido de banana pré-gelatinizado na formulação da salsicha apresentou desempenho tecnológico favorável. A análise de correlação entre as medidas instrumentais de textura e a avaliação sensorial identificou a formulação com substituição de 40% da gordura como a mais equilibrada em termos de aceitação sensorial e propriedades de textura. Esses resultados confirmam o potencial das bananas descartadas como fonte de ingredientes funcionais de alto valor, contribuindo para a sustentabilidade agroindustrial e oferecendo alternativas tecnológicas viáveis para o desenvolvimento de produtos cárneos reformulados e mais saudáveis.

Palavras-chave: amido de banana descartada; modificação física de amido; propriedades funcionais; substituição de gordura; produtos cárneos.

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