Servicios Personalizados
Revista
Articulo
Indicadores
Citado por SciELO
Accesos
Links relacionados
Citado por Google
Similares en SciELO
Similares en Google
Compartir
Revista Facultad Nacional de Agronomía Medellín
versión impresa ISSN 0304-2847
Resumen
ALARCON GARCIA, Miguel Ángel; LOPEZ VARGAS, Jairo Humberto y RESTREPO MOLINA, Diego Alonso. Characterization of Technological Functionality of Dietary Fiber Rich Source Obtained from Plantain Peel. Rev. Fac. Nac. Agron. Medellín [online]. 2013, vol.66, n.1, pp.959-6968. ISSN 0304-2847.
Green plantain peels (Musa AAB) were subjected to an industrial process involving selection, washing, chopping, drying (until reach a final moisture content of 5%) and grounding steps with the aim of obtaining a source of dietary fiber and perform their characterization. The total process yield was 2% as a fiber source plantain peel (FSPP). Values for total dietary fiber (TDF; 46.79%), soluble dietary fiber (SDF; 1.68%) and insoluble dietary fiber (IDF; 45.12%) were determined. The resulting material was subjected to the effect of two levels of temperature (environmental temperature, 20 °C, and scalding temperature, 74 °C for meat products). Under these conditions, the FSPP was characterized in terms of water absorption capacity, oil retention capacity, water holding capacity and organic molecules absorption capacity; these variables did not represent statistically significant differences, except for the oil retention capacity. Therefore, it can be concluded that FSPP corresponds to a suitable resource for inclusion in meat matrices.
Palabras clave : Industrial process; technological functionality; plantain peel; healty foods.