Estudo das propriedades do amido de banana verde modificado com anidrido octenil succínico (OSA) e aplicação em chocolate ao leite em escala industrial

Abstract

An important commercial crop in underdeveloped and tropical countries, bananas (Musa spp.) play a significant role in the world economy. Their consumption has increased in recent times due to consumer habits, both in the domestic and foreign markets, who prefer foods with high nutritional value and that also bring health benefits. This pseudoberry is one of the most widely produced foods in the world, being cultivated in more than 112 countries, mainly in India, China, the Philippines, Ecuador and Brazil. Thus, the objective of this study was to chemically modify banana starch and apply it to chocolate to verify its emulsifying power, providing a reduction in saturated fat and an increase in the resistant starch content. Musa acuminata subgroup cavendish (genomic group AAA, dwarf banana), Musa acuminata and Musa balbisiana subgroup prata (genomic group AAB, silver banana), Musa acuminata subgroup ouro (genomic group AA, gold banana) and Musa sapientum subgroup terra (genomic group AAB, ground banana) were studied. The results showed that plantain, with greater purity in the extraction, presented the highest total starch content, and its purity was observed in the micrographs. The modification with OSA affected more the starches with smaller granules, such as those from corn and cassava, promoting a more intense and superficial reaction. For the banana starches, the modification resulted in increased crystallinity and changes in the surfaces of the granules. The starches modified with OSA demonstrated superior paste-forming properties, including greater viscosity and stability. The modification also changed the crystalline pattern of the starches, with reduced crystallinity for corn and cassava, and increased for banana. In the FTIR spectrum, peaks characteristic of the modification with OSA were observed. The banana starches showed variations in the amylose content, with a significant reduction in some varieties. The starches were applied to milk chocolates with zero added sugar. Sensory analysis was performed by comparing the standard sample already available on the market with samples in which cocoa butter was partially replaced by modified starches from Banana da Terra, Corn and Cassava. In the sensory analysis, the samples did not show significant differences between the treatments with the standard regarding acceptability. The sample with Terra Banana starch modified with OSA presented the highest hardness (32.43 N), while the chocolate sample made with corn starch modified with OSA presented the lowest hardness (16.87 N). Both were penalized in the sensory analysis. In the preference map, the sample with modified cassava starch was the most preferred and obtained the greatest reduction in fat content (28.81%), along with an increase in resistant starch (RS) and slowly digestible starch (SDS). This confirms that modification with OSA can improve the nutritional and sensory properties of foods, such as chocolate, providing significant benefits. In summary, the chemical modification of banana starch with OSA is effective in optimizing the nutritional and sensory properties of foods, especially in products such as chocolate.