Drum drying of unpeeled green banana pulp (musa cavendishii) for bake stable fruit filling production

Abstract

Interest in consumer’s market for the green banana has increased by its high starch content, low sugar and aromatic compounds. Considering these characteristics, production of flours with functional quality is an alternative for the growing industrialization of this fruit. This paper aims to present the study of unpeeled green banana pulp (Musa cavendishii) applications,dried using a single rotating drum, in cold process performed to obtain bake stable fruit filling. The unpeeled green banana flour showed physical and nutritional characteristics which enabled the development of a filling formula using a central composite design. The outcomes of this design, for unpeeled green banana flour, modified starches and other ingredients resulted in elastic, viscous and bake stable fruit filling. The use of this flour is viable considering its contribution of quantity fruit, therefore can be recommended in preparation of nutritious foods.