Estudio de las propiedades fisicoquímicas y funcionales de la harina de banano (Musa acuminata AAA) de rechazo en el desarrollo de películas biodegradables.

Abstract

This work is about physicochemical and functional characterization of flour of banana (Musa acuminata AAA) for rejection and Cavendish cultivate, it made with banana from two provinces (Los Rios & El Oro) the highest producers of Ecuador. On this study was evaluated the effect of production zone, husk incorporation and use of sodium metabisulfite, getting 8 treatments with a yield between 21.16 por ciento and 29.85 por ciento.Inside the physicochemical properties of banana flour evaluated, the whiteness index was influenced by the use of metabisulfite, obtaining values between 56.91 to 76.49; the highest values were the flour with metabisulfite. Also was evaluated total content of starch, amylose and crude fiber in flours, resulting ranges from 67.48 to 78.21 por ciento, 12.82 to 17.98 por ciento and 1.15 to 3.50 por ciento respectively. These contents influenced mainly in the functional properties of banana flour at 80 Celsius degree. The optical properties of the biodegradable films show variation in parameters such as the whiteness index (57.05 to 77.72), yellowness index (11.66 to 81.06) and color difference (9.75 to 49.17); obtaining films with a higher whiteness index in treatments using sodium metabisulfite and a differential color and yellowness index highest for treatments without metabisulfite due to enzymatic browning. The mechanical properties, such as puncture force and puncture distance of biodegradable films showed a range of values between 15.32 to 25.97 N and 10.42 to 13.60 mm respectively, greater resistance was observed in treatments with high fiber. Samples with higher puncture distance were those that had a low fiber content and high starch content. As puncture force, barrier properties as permeability to water vapor (3,16 x10-10 – 6,89 x10-10 g•m-1•s-1•Pa-1) and solubility (50.53 to 60.02 percent).