Ciencia e Ingeniería en Alimentos y Biotecnología

URI permanente para esta comunidadhttp://repositorio.uta.edu.ec/handle/123456789/412

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Autor/a: search.filters.author.Oñate Solis, Johan EzequielTema: search.filters.subject.HARINAS PRECOCIDAS

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    Item type:Ítem,
    Elaboración de una harina precocida utilizando una mezcla de variedades de plátano verde (musa x paradisiaca)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01)
    Oñate Solis, Johan Ezequiel
    ;
    Ortiz Escobar, Jacqueline de las Mercedes
    This study presents a technological option for adding value to green plantains (Musa x paradisiaca) produced in Ecuador through the production of precooked flour, which addresses the problem of limited supply of derivative products and short shelf life of the raw product. Three formulations were proposed using a combination of the Dominico and Barraganete varieties, with yields of sixteen point eighty-four percent and nineteen point ninety-eight percent, respectively. The study methodology included cooking, convection drying, and grinding to obtain the precooked flours, which were characterized using a Rapid Visco Analyzer and by their swelling power. Subsequently, the samples were subjected to a sensory evaluation with the participation of thirty-five semi-trained panelists, who evaluated attributes such as appearance, aroma, texture, flavor, and overall acceptability. The results showed that the formulation with the highest proportion of Dominico presented better techno-functional characteristics and physicochemical values within the ranges established by regulations, with a sensory acceptance level of over 70%, in addition, it complied with current microbiological requirements and was a food matrix with good nutritional value. The study concludes that it is feasible to produce precooked green plantain flour from a combination of the two varieties evaluated, constituting a technological alternative that reduces post-harvest losses, expands the industrial use of the fruit, and contributes to the development of nutritional foods with good sensory characteristics.