Physico-chemical properties and filmogenic aptitude for edible packaging of Ecuadorian discard green banana flours (Musa acuminanta AAA)

Physico-chemical, functional properties, and filmogenic characteristics were determined in pulp (P) whole (W) banana flours (BF), pretreated or not (preT unT, respectively) with sodium metabisulfite, obtained from cultivars of Ecuadorian Musaceae: Musa acuminata AAA. The proximal composition revealed a high content fat, protein, ash, fiber flours, while the total starch amylose was greater flours. granules both green presented an elongated lenticular sizes shapes, which could be related to amount variations amylopectin structure raw materials. Pretreatment metabilsulfite favors increase L* b* parameters, a* is reduced; likewise, presence peel tends darken untreated Water absorption, solubility swelling capacity rose above 70 °C, matching gelatinization temperature observed by DSC (74–78 °C). higher for flour, noticeably, highest enthalpy ΔH gel (32.23 Jg -1 ) corresponded flour. All had ability form suspensions that showed similar pseudoplastic behavior regardless flour composition, except less shear thinning. viscosity recovery decrease almost samples, treated samples lower (~20%). favored viscoelastic properties suspension, this compound diminished these properties. For aforementioned, are ingredient interest their solutions can good alternative its subsequent industrial application. • Pulp (M. AAA) obtained. Metabisulphite pretreatments avoids darkening drying process. than Fiber modifies rheological mainly reducing elastic behavior. Filmogenic dispersions structured stable gels matrices.