Development of biscuits with green banana flour irradiated by 60Co: preservation in modified atmosphere packaging

  • Nuno Alvarenga UTI - Unidade de Tecnologia e Inovacao, INIAV - Instituto Nacional de Investigacao Agraria e Veterinaria, Quinta do Marques, Oeiras, Portugal; LEAF, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa
  • Magda Taipina Instituto de Pesquisas Energéticas e Nucleares IPEN-CNEN/SP, Av. Prof. L. Prestes 2242, 05508-000 São Paulo, SP, Brazil
  • Nélia Raposo, João Dias, Maria João Carvalho
  • Olga Amaral, Maria Teresa Santos Instituto Politécnico de Beja, Rua Pedro Soares, 7800-295 Beja, Portugal
  • Maria Manuela Silva, Fernando Cebola Lidon GeoBioTec, Universidade Nova de Lisboa, Campus de Caparica, 2829-516 Caparica, Portugal

Abstract

Banana it’s one of the most consumed fruits in the world but 20% of the production is wasted, mostly due to post-harvest losses, or because it doesn´t fit in consumers standards. Nonetheless, Green Banana Flour (GBF) can be an alternative to minimize these losses, further being a good source of nutrients, fiber, resistant starch and micronutrients. Considering the interesting possibilities of GBF utilization in the agrofood sector, the aims of this study, was the development of GBF cookies and preservation during three months in two different types of modified atmosphere. The experimental design considered GBF radiation with gamma radiation (1 kGy and 3 kGy), with additional packaging in modified atmosphere, using 100% CO2 or a gas mixture containing 2% O2; 88% N2 e 10% CO2. As a control, non-radiated GBF was used. In general, it was observed that samples submitted to 3 kGy radiation, had the best results. Besides, packaging with gases mixture showed higher efficiency for GBF cookies preservation, due to CO2 absorption by the product.

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How to Cite
Alvarenga, N., M. Taipina, N. R. J. D. Maria João Carvalho, O. A. M. Teresa Santos, and M. M. S. F. Cebola Lidon. “Development of Biscuits With Green Banana Flour Irradiated by 60Co: Preservation in Modified Atmosphere Packaging”. Emirates Journal of Food and Agriculture, Vol. 30, no. 6, July 2018, doi:https://doi.org/10.9755/ejfa.2018.v30.i6.1720. Accessed 26 June 2019.