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(Musa Paradisiaca L.) FLOURS Interciencia, Vol Interciencia ISSN: 0378-1844 [email protected] Asociación Interciencia Venezuela Pacheco-Delahaye, Emperatriz; Maldonado, Ronald; Pérez, Elevina; Schroeder, Mily PRODUCTION AND CHARACTERIZATION OF UNRIPE PLANTAIN (Musa paradisiaca L.) FLOURS Interciencia, vol. 33, núm. 4, abril, 2008, pp. 290-296 Asociación Interciencia Caracas, Venezuela Available in: http://www.redalyc.org/articulo.oa?id=33933410 How to cite Complete issue Scientific Information System More information about this article Network of Scientific Journals from Latin America, the Caribbean, Spain and Portugal Journal's homepage in redalyc.org Non-profit academic project, developed under the open access initiative PRODUCTION AND CHARACTERIZATION OF UNRIPE PLANTAIN (Musa paradisiaca L.) FLOURS Emperatríz Pacheco-Delahaye, Ronald Maldonado, Elevina Pérez and Mily Schroeder SUMMARY Four dehydration methods were employed to produce and, affected significantly (p≤0.05) the proximate composition and then, characterize and compare flours elaborated from com- physical properties of the flours. The rheological and functional mercial unripe plantain (Musa paradisiaca L subsp. normalis), properties were different in each of the flours obtained, show- variety Harton/Horn. Dehydration of the unripe edible portion ing a non Newtonian pseudo-plastic fluid behavior. Since the of the plantains was completed using tray chamber and double plantain fruits are important crops in tropical and subtropical drum dryers, lyophilization (freeze-drying) and microwave oven. regions, the elaboration of flours with differences in their func- The flours obtained were evaluated in their proximate compo- tional properties from the perishable fruit validates these flours sition, physical characteristics, and rheological and functional as ingredients for different food elaborations, such as the drum properties. The results indicate that the dehydration processes dried flour for of instant or quick cooking food. PRODUCCIÓN Y CARACTERIZACIÓN DE HARINAS DE PLÁTANO (Musa paradisiaca L.) INMADURO Emperatríz Pacheco-Delahaye, Ronald Maldonado, Elevina Pérez y Mily Schroeder RESUMEN Se emplearon cuatro métodos de deshidratación para producir proximal y las características físicas de las harinas. Las propie- y luego caracterizar y comparar harinas producidas con plátano dades reológicas y funcionales fueron diferentes en cada una de (Musa paradisiaca L. subsp. normalis) de la variedad Harton/Horn las harinas obtenidas, mostrando en solución un comportamiento inmaduro (verde). La deshidratación de la parte comestible del de fluido no Newtoniano pseudoplástico. Dado que el plátano es plátano inmaduro se completó utilizando deshidratadores de bande- un cultivo importante en zonas tropicales y subtropicales, la elabo- ja, doble tambor, liofilización (secado en congelación) y horno de ración de harinas con diferentes propiedades funcionales a partir microondas. Las harinas obtenidas fueron evaluadas en cuanto a de la fruta perecedera las valoriza como ingredientes para diferen- composición proximal, características físicas, y propiedades re- tes productos alimenticios, como sería el caso de la harina deshi- ológicas y funcionales. Los resultados indican que el proceso de dratada con el deshidratador de doble tambor para usarla como deshidratación afectó significativamente (p≤0,05) la composición ingrediente en alimentos “instantáneos” o de rápida cocción. Introduction M. acuminata (AA) and M. bananas are consumed usually areas where it is grown are balbisiana (BB) (Stover and as ripe fruits; whereas ripe dispersed over the country, Banana plants are mono- Simmonds 1987; Robinson and unripe plantain fruits are either in artesanian familiar cotyledonous perennial and 1996). Plantain and cooking usually consumed boiled or small areas (conucos) or in important crops in the tropical bananas are very similar to fried (Surga et al., 1998). large areas where it is pro- and subtropical world regions unripe dessert bananas (M. Banana plantations consti- duced for export. The produc- (Strosse et al., 2006). They Cavendish AAA) in exterior tute extensive crops in tropi- tion of plantain in Venezuela include dessert banana, plan- appearance, although often cal and Caribbean countries, during the ten last years, ex- tain and cooking bananas. larger; the main differences where they are used as ba- cluding dessert banana fruits Traded plantain (Musa para- in the former being that their sic food. In Venezuela, the (cambur), has been estimated disiaca AAB) and other cook- flesh is starchy rather than commercial plantain cultivar at 5850000ton (FAO, 2004; ing bananas (Musa ABB) are sweet, they are used unripe used is the Harton variety. Agrevo, 2008; MAT, 2008). almost entirely derived from and require cooking (Happi It is difficult to establish the New high yield cultivars the AA·BB hybridization of Emaga et al., 2007). Dessert production volumes, as the allow banana plants to be KEYWORDS / Flour / Musa paradisiaca / Non Conventional Flours / Plantain Flour / Precooked Flours / Received: 09/05/2007. Modified: 02/18/2008. Accepted: 02/20/2008. Emperatriz Pacheco-Delahaye. Ronald Maldonado. Agronomical trition, University of Wisconsin- Mily Schroeder. Psychologist Biologist, Universidad Central de Engineer and M.Sc. in Foods Stout, USA. D.Sc. UCV, Venezu- and M.Sc. in Applied Psy- Venezuela. (UCV), Venezuela. Science and Technology, UCV, ela. Professor, UCV, Venezuela. chology, University of Wis- M.Sc. in Foods and Nutrition, Venezuela. Professor, UCV, Ven- Address: Instituto de Ciencia y consin-Stout, USA, Professor Universidad Simón Bolívar ezuela. e-mail: maldonador@ Tecnología de los Alimentos, of the Human Services De- (USB), Venezuela. D.Sc. in Food agr.ucv.ve UCV. Apartado Postal 47.097. partment of the University Science, Université de Paris VII, Elevina Eduviges Pérez Sira. Caracas 1041-A, Venezuela. e- of Phoenix. USA. e-mail France. Professor, UCV, Venezue- Biologist, (UCV), Venezuela. mail: [email protected] [email protected] la. e-mail: [email protected] M.Sc. in Food Science and Nu- 290 0378-1844/08/04/290-06 $ 3.00/0 APR 2008, VOL. 33 Nº 4 PRODUÇÃO E CARACTERIZAÇÃO DE FARINHAS DE PLATANO/BANANA DA TERRA (Musa paradisiaca L.) IMATURO Emperatríz Pacheco-Delahaye, Ronald Maldonad, Elevina Pérez e Mily Schroeder RESUMO Empregaram-se quatro métodos de desidratação para produzir composição proximal e as características físicas das farinhas. As e em seguida caracterizar e comparar farinhas produzidas com propriedades reológicas e funcionais foram diferentes em cada plátano/banana de terra (Musa paradisíaca L. subsp. normalis) da uma das farinhas obtidas, mostrando um comportamento fluido variedade Harton/Horn, imaturo. A desidratação da parte comes- non Newtoniano pseudoplástico. Devido que o plátano é um culti- tível do plátano imaturo se completou utilizando desidratadores vo importante em zonas tropicais e subtropicais, a elaboração de de bandeja,secadores de tambor duplo, liofilização (secado por farinhas com diferenças em suas propriedades funcionais a partir congelamento) e forno microonda. As farinhas obtidas foram ava- da fruta perecível as valoriza como ingredientes para diferentes liadas quanto à composição proximal, características físicas, e produtos alimentícios, como é o caso da farinha secada em tam- propriedades reológicas e funcionais. Os resultados indicam que bor para alimentos instantâneos ou de cozimento rápido. o processo de desidratação afetou significativamente (p≤0,05) a grown more extensively, re- Dehydration is one of the and reported the content of Material and Methods sulting in a higher economic oldest methods of food pres- proteins (6.8%), fats (0.3%), value, as they respond to plant ervation (Adams, 2004) and ash (0.5%), and dietary fiber Raw material improvement methods, fertil- converting plantain into flour (7.6%). Juárez-García et al. ization and pest and disease could contribute to reduce (2006) also reported that ba- Fifty pounds of unripe control (Gwanfogbe et al., losses and allow the food in- nana flour was mainly total (green) plantains (Musa par- 1988). From the nutritional dustry to store the product starch (73.36%) and dietary adisiaca normalis) variety point of view, these fruits are throughout the year. In order fiber (14.52%); of the total Harton/Horn were obtained among the green vegetables to use plantain flours as in- starch, the available one was directly from five market- with the richest iron and other gredients for the food industry 56.29% and resistant starch places in Maracay, Aragua nutrients contents (Aremu and it is necessary to characterize 17.50%. These authors pre- State, Venezuela, taking care Udoessien, 1990). However, their chemical and nutritional pared banana flour bread with not to mix them with other they are highly perishable and composition, as well as their a higher content of protein, varieties. The fruits were cho- subjected to fast deteriora- physical, physicochemical, total starch, resistant starch sen of grade 1 maturity stage tion, as their moisture content rheological and functional and indigestible fraction than (unripe) and with acceptable and high metabolic activity properties. the control made without ba- appearance for consumption persist after harvest (Demirel Instant plantain flours were nana flour, and indicated that (Dadzie and Orchard, 1997). and Turhan, 2003). Air-dry- prepared from ripe and un- the banana flour is a potential Plantains from the five mar- ing alone or together with ripe plantain (M. paradisia-
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