230/S4-P40 INFLUENCE OF TEMPERATURE AND SLICE THICKNESS ON THE PHYSICOCHEMICAL AND PHYTOCHEMICAL PROPERTIES OF GREEN BANANA FLOUR (Musa Cavendish)

Background and objective: Banana (Musa spp) is the fourth most important food after rice, wheat and maize, it is a staple food in several countries, in its unripe state it contains vitamins (B3, B6, B12, C and E), minerals (P, Na, Ca, Mg, K, Zn, Fe, Cu, Mn), polyphenolic compounds, flavonoids, fiber, resistant starch and non-digestible carbohydrates that are often lost during heat treatments. The aim of this work was to find out the drying parameters that allow to maintain the highest amount of bioactive properties of banana flour. Methods: The present study focused on the effect of different drying temperatures (40, 60 and 80 ºC) and the combination of banana slice thicknesses (2 and 4 mm). The physicochemical and phytochemical properties of green banana flour were analyzed. Results: The influence of drying temperature and banana pulp slice thickness were significant (p<0.05) on CFT and % inhibition of DPPH radical. By increasing the temperature from 60 to 80 ºC and decreasing the thickness from 4 to 2 mm, the values of CFT (225.69 ± 5.13 EAG/100 g DW) and % DPPH radical inhibition (91.08 ± 2.28%) were higher, respectively. Physicochemical properties such as: soluble solids, titratable acidity, pH and ash were not influenced by DT and BST; and moisture values were <10%. Conclusions: These findings indicate that hot air drying at 60 to 80 °C and thickness < 4 mm favour a higher preservation of antioxidant capacity in banana flour.