Resumo

OSPINA MENESES, Silvia Marcela; RESTREPO MOLINA, Diego Alonso  e  LOPEZ VARGAS, Jairo Humberto. Physical-chemical characterization and technological functionality of green bananas´ (Cavendish valery) (Musa AAA cv. Musaceae) fiber. Rev. Lasallista Investig. [online]. 2016, vol.13, n.1, pp.23-30. ISSN 1794-4449.

Introduction. The Urabá zone, in Antioquia, Colombia, has a great banana production, mainly devoted to international markets. Some bananas that cannot achieve high standards are sent to domestic markets, or are simply disposed. Objective. This study aimed to characterize a green banana fiber, of the "gran enana" variety (Musa AAA cv. Musaceae), 30 % and Valery (Cavendish valery), 70 %, from Urabá, Antioquia, Colombia. Materials and methods. A proximate chemical analysis was performed, with characteristics of the total dietary fiber (TDF), soluble dietary fiber (SDF), insoluble dietary fiber (IDF), plus the particle size, water retention capacity (WRC), swelling capacity (SC), organic molecules adsorption capacity (OMAC) and cation exchange capacity (CEC), in order to assess its potential as an ingredient for food. Results and conclusion. The physical-chemical characterization of the green banana fiber had a TDF content of 38,7 %, SDF of 30,5 % and IDF of 8,3 %, 4,515 % of protein, 4,32 % of ashes, 0,744 of fat and 8,323 of humidity. Therefore, this fiber can be the only fiber source in a food product.

Palavras-chave : Dietary fiber; functional properties; beneficial physiological effects; Green banana.

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