Produção da barra de cereais a partir de banana pacovã (Musa paradisíaca) da Amazônia e da batata portuguesa (Solanum tuberosum L.) com características funcionais no controle de Síndrome Metabólica

Abstract

The Plantain (Musa x paradisiaca) is the largest species of banana found in Brazil the fruits can reach 26 centimeters in length and weigh up to half a kilo. A unit of plantain weighing approximately 150 g has 192 Kcal. It is rich in carbohydrates, vitamins such as thiamine, or vitamin B1. The Portuguese potato (Solanum tuberosum L.) is a basically energetic food composed of around 80% water, followed by around 16% carbohydrates; and rich in proteins and minerals. Metabolic Syndrome (MS) is characterized by complex metabolic changes that have been widely studied around the world due to their negative repercussions on the health of the population, and their strong association with cardiovascular diseases, obesity and type 2 diabetes. This research aims to produce a functional food based on plantain (Musa paradisiaca) and Portuguese potato (Solanum tuberosum L.) with functional characteristics to help control Metabolic Syndrome. In this study, three formulations of food bars have been developed from pacovã bananas (Musa paradisiaca) and Portuguese potatoes (Solanum tuberosum L.). The High Performance Liquid Chromatography method has carried out to detect the amount of tryptophan and serotonin present in the food bars, and the proximate composition of the bioproduct has carried out. The results of the analyzes has shown a high content of tryptophan 87.5 μg/g and serotonin 71 μg/g in the food bar formulation of pacovã bananas (Musa paradisiaca) and Portuguese potatoes (Solanum tuberosum L.). In the analysis of samples by FRX, high values of K (91.460% and 83.746%) and Fe (4.043% and 1.958%) have also been found in Musa paradisiaca and Solanum tuberosum L. It is also interesting to highlight the pH values present in the three formulations developed, values that varied between pH 4.49 and 4.75. Moisture values have remained below 9.2%, and the banana + potato formulation (Musa x paradisiaca & Solanum tuberosum L) with only 6.5%, this demonstrates the minimum presence of water in the food developed. Lipids with percentages between 1.25% and 1.29% (DM). The percentage of fiber present in the banana + potato food bar (Musa x paradisiaca & Solanum tuberosum L) is 1.91%, higher compared to the other formulations. Total ash from the three formulations, where the Banana + potato bar formulation (Musa x paradisiaca & Solanum tuberosum L) have demonstrated a greater presence of minerals in its composition, a value of 32.89%. It also stands out as the first food bar developed from Amazonian plantain (Musa paradisiaca) and Portuguese potato (Solanum tuberosum L.).