Evaluación de los parámetros de calidad de chips en relación con diferentes variedades de plátano (Musa paradisiaca L.)
Loading...
Files
Date
2012
Journal Title
Journal ISSN
Volume Title
Publisher
Corporación Universitaria Lasallista
Abstract
Introduction. Plantain crops occupy one of the widest
planted areas in Colombia and can be found all
over the country, but research contributions are not
usually addressed to the knowledge of the raw product
as a basic or secondary raw material to obtain
a processed product. Objectives. Seven varieties of
in fresh plantain were physically evaluated and so
was their relationship with quality parameters for finished
products. Materials and methods. A physical-
chemical characterization of the raw product of
every variety was made, using a Dominican-hartón
plantain as a witness. Then, the behavior of the
chips from every variety was evaluated in the frying
process and concerning its relationship with the quality
parameters used in fried plantain, determining
the quantity of oil absorbed, humidity content, texture
and color. Results. The varieties with the best
physical characteristics concerning their size and
equatorial diameter are the hartón and the pelipita
plantains. Conclusion. The varieties with low water
content and high content of dry matter can be used
in Colombia for industrial frying. Besides, in the industrial
processes, the most interesting varieties are
those with the highest diameter and length.
Description
Keywords
Corporación Universitaria Lasallista, Pasabocas, Plátano (Musa paradisiaca l.), Alimentos - Calidad, Pasabocas de plátano