Biomasa de plátano verde (Musa sp.) como ingrediente en la elaboración de pastas
DOI:
https://doi.org/10.33448/rsd-v11i3.26204Palabras clave:
Plátano verde; Calidad de horneado; Ingredientes funcionales.Resumen
La biomasa de banano verde (BBV) puede ser utilizada como ingrediente funcional y tecnológico en diversas preparaciones alimenticias, haciéndolas más saludables y nutritivas. El objetivo del presente estudio fue determinar las composiciones fisicoquímicas así como los parámetros de color de diferentes muestras de BBV, y aplicarlos a la masa de ñoquis para determinar las propiedades tecnológicas y de cocción resultantes. Los bananos ('BRS Platina, 'Fhia 01' y 'Fhia 18') fueron cultivados en un área del Sistema Integrado de Producción Agroecológica, en Seropédica-RJ, Brasil; los bananos se cosecharon verdes y se cocieron bajo presión para obtener su biomasa. Los valores de pH, acidez titulable total, sólidos solubles totales, azúcares reductores, humedad, cenizas, proteínas, lípidos, almidón total, valor energético total (TEV), vitamina C, compuestos fenólicos totales (CFT), minerales y color fueron significativamente diferentes. entre las diferentes muestras de BBV utilizadas. Cada BBV presentó valores diferentes de los parámetros analizados; por ejemplo, BBV 'BRS Platina' mostró bajos niveles de almidón total, lípidos, VET y altos niveles de vitamina C y CFT. Y el BBV 'Fhia 01' mostró los niveles más altos de humedad, proteína y potasio. Todos los BBV proporcionaron buenos atributos tecnológicos (tiempo de cocción, ganancia de peso, pérdida de cocción y aumento de volumen) para la masa de ñoquis preparada. En general, la aplicación de BBV como ingrediente en la formulación de ñoquis proporcionó buena calidad tecnológica y mayor valor nutricional, atendiendo así la creciente demanda del mercado consumidor por productos con mayores beneficios para la salud.
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