Production of instant green banana flour (Musa cavendischii, var. Nanicão) by a pulsed-fluidized bed agglomeration

- Green banana flour (GBF) was agglomerated using a pulsed fluidized bed (PFB).
- Agglomeration has improved handling properties to the GBF.
- Agglomeration process did not influence the chemical structure of the green banana flour.
- GBF agglomerated presented an increase of particle diameter.
- Agglomeration process conditions did not affect starch gelatinization transition of GBF.

The green banana flour (GBF) from Musa cavendischii, variety “Nanicão”, can be used as a functional ingredient due its high content of resistant starch (RS2), in view of postprandial glycemic reduction and insulinemic levels when ingested. However, the GBF presents a cohesive profile, a low rate of wettability and dispersability in water at ambient temperature, besides its RS is thermo sensitive. Therefore, GBF was submitted to an agglomeration process using a pulsed fluidized bed (PFB) at pulsation frequency of 10 Hz. Aqueous solution of sodium alginate (5 g/100 g) was used as binder at a flow rate of 3.0 mL min−1, and temperature of 95 °C, pressure of 100 kPa, air velocity of 1.2 m s−1 and time of 50 min. Agglomerated flour was obtained with reduced moisture content, increased mean particle diameter, high flowability and porosity with irregular shape. Agglomerated flour presented a RS content of (53.95 ± 0.22) g/100 g in comparison to (57.49 ± 0.43) g/100 g (db) to the original content, showing that the agglomeration process did not affect the functional properties of GBF and increased the particles wettability properly to be used in liquid preparations.