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.