Obtaining and characterization of green banana flour

Abstract

Banana of the CEMSA burro was used, which was washed, the fruit was selected, immersed in water, sliced, dried  at       50 ⁰ C for 8 h and ground in a hammer mill. To characterize the flour, moisture, particle size, apparent density, angle of repose, water and oil absorption capacity were determined. Its sensory quality was evaluated through a qualitative descriptive analysis. The flour presented 6,53 % humidity, 40,17 % particles with a diameter less than 0.1 mm, gelatinization temperature of 76 ⁰C, apparent density of       0,67 g/ml, 530 angle of repose, capacity of water absorption and oil absorption, of 2,31 g of water/g and 1,08 g of oil/g respectively. Sensorily, the flour had a light cream color, a very light banana smell and flavor, and was rated as good.