Caracterização e estabilidade de biomassa de banana verde

Abstract

Green banana biomass is characterized as functional food, responsible for promoting the maintenance of consumer health. To evaluate the influence of conservation methods on the stability of green banana biomass. The biomasses were submitted to pasteurization, autoclaving and refrigeration treatments, and characterized by their physicochemical properties, centesimal composition and microbiological quality at the beginning of the storage, and the physico-chemical stability evaluated biweekly for 60 days of storage. The biomass presented high yield. There was stability in the microbiological parameters evaluated, showing absence of coliforms at 45 oC and Salmonella sp. for all treatments. asteurization and autoclaving provided higher starch content in the biomass. There was variation in the color of the product and increase in the acid content over time, while the other variables analyzed were stable. The treatments did not promote significant alterations during the storage that compromises the product, except in the color.