Processing and avaluation of the stability of the green banana flour

Abstract

The objective of this work was to produce and evaluate the stability of green banana flour during 90 days of storage at 26ºC as an option in the use of surplus production contributes to the waste minimization. The samples had been stored in polyethylene teraftalato (PET) paking, capacity 300g. It was done two kinds of evaluation which were: analytic determinations (moisture, water activity, pH, acidity, proteins, lipids, ash and carbohydrates) and microbiological analysis, in the day of the processing and during the period of storage, with interval of 30 days. According to the results obtained, few alterations occurred during the storage, being the acidity, water activity and moisture, the most affected characteristics.