Food paste production from pre-fried harton plantain residues
The goal of this study was to evaluate the use of harton plantain pre-fried residues (HPPR) that result from the patacon’s manufacture, and that represent, in average, 30 % ofthe mothly losses. Given the high perishability of these residues, a well—accepted product with longer endurance that facilit...
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| Format: | Online |
| Language: | spa |
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Universidad Pedagógica y Tecnológica de Colombia
2017
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| Online Access: | https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/6087 |
| _version_ | 1801706470877691904 |
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| author | Chaparro-Acuña, Sandra Patricia |
| author_facet | Chaparro-Acuña, Sandra Patricia |
| author_sort | Chaparro-Acuña, Sandra Patricia |
| collection | OJS |
| description | The goal of this study was to evaluate the use of harton plantain pre-fried residues (HPPR) that result from the patacon’s manufacture, and that represent, in average, 30 % ofthe mothly losses. Given the high perishability of these residues, a well—accepted product with longer endurance that facilitate the sub-product management was formulated. Three different brands of wheat flour and semolin were used to evaluate the lowest flour enclosed in the paste manufacture. The water absorption and loss tests showed that the best mixture contained 65 % of HPPR and 35 % of semolina. Sensory tests with consumers helped in the seIection of this formulation. The texture analysis showed that the diy pasta of HPPR is more fragile and less firm than a standard paste, but throughout cooking it remained stable and presented good consistency. |
| format | Online |
| id | oai:oai.revistas.uptc.edu.co:article-6087 |
| institution | Revista Ciencia y Agricultura |
| language | spa |
| publishDate | 2017 |
| publisher | Universidad Pedagógica y Tecnológica de Colombia |
| record_format | ojs |
| spelling | oai:oai.revistas.uptc.edu.co:article-60872022-06-16T15:22:21Z Food paste production from pre-fried harton plantain residues Elaboración de un producto tipo ‘pasta alimenticia’ a partir de residuos de plátano hartón prefreído Chaparro-Acuña, Sandra Patricia agroindustiy harton new products plantain semolina. agroindustria nuevos productos plátano plátano hartón semolina The goal of this study was to evaluate the use of harton plantain pre-fried residues (HPPR) that result from the patacon’s manufacture, and that represent, in average, 30 % ofthe mothly losses. Given the high perishability of these residues, a well—accepted product with longer endurance that facilitate the sub-product management was formulated. Three different brands of wheat flour and semolin were used to evaluate the lowest flour enclosed in the paste manufacture. The water absorption and loss tests showed that the best mixture contained 65 % of HPPR and 35 % of semolina. Sensory tests with consumers helped in the seIection of this formulation. The texture analysis showed that the diy pasta of HPPR is more fragile and less firm than a standard paste, but throughout cooking it remained stable and presented good consistency. El propósito de este estudio fue aprovechar los recortes de plátano hartón prefreído, o subproducto de patacón (SPP), que las empresas producen en la elaboración de patacones y que representan, aproximadamente, un 30 % de pérdidas mensuales. Dada la alta perecibilidad de estos residuos, se formuló un producto de buena aceptabilidad, con una vida útil más larga y que facilitara el manejo del subproducto. Se utilizaron tres harinas de trigo de diferente marca comercial, sémola de trigo y SPP en diferentes proporciones para establecer la mínima inclusión de harina en la formulación del producto tipo “pasta”. Las pruebas de absorción y pérdida de agua determinaron que la mejor mezcla fue la que contenía 65 % de residuos de plátano hartón prefreído y 35 % de sémola de trigo. Las pruebas sensoriales con consumidores ayudaron a la selección de esta formulación. Los análisis de textura realizados mostraron mayor fracturabilidad y menor firmeza del producto tipo “pasta” con relación a una pasta patrón, pero durante la cocción se mantuvo estable y presentó buena consistencia. Universidad Pedagógica y Tecnológica de Colombia 2017-05-07 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion investigation investigación application/pdf https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/6087 10.19053/01228420.v14.n1.2017.6087 Ciencia y Agricultura; Vol. 14 No. 1 (2017); 47-56 Ciencia y Agricultura; Vol. 14 Núm. 1 (2017); 47-56 2539-0899 spa https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/6087/5101 Copyright (c) 2017 Revista Ciencia y Agricultura |
| spellingShingle | agroindustiy harton new products plantain semolina. agroindustria nuevos productos plátano plátano hartón semolina Chaparro-Acuña, Sandra Patricia Food paste production from pre-fried harton plantain residues |
| title | Food paste production from pre-fried harton plantain residues |
| title_alt | Elaboración de un producto tipo ‘pasta alimenticia’ a partir de residuos de plátano hartón prefreído |
| title_full | Food paste production from pre-fried harton plantain residues |
| title_fullStr | Food paste production from pre-fried harton plantain residues |
| title_full_unstemmed | Food paste production from pre-fried harton plantain residues |
| title_short | Food paste production from pre-fried harton plantain residues |
| title_sort | food paste production from pre fried harton plantain residues |
| topic | agroindustiy harton new products plantain semolina. agroindustria nuevos productos plátano plátano hartón semolina |
| topic_facet | agroindustiy harton new products plantain semolina. agroindustria nuevos productos plátano plátano hartón semolina |
| url | https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/6087 |
| work_keys_str_mv | AT chaparroacunasandrapatricia foodpasteproductionfromprefriedhartonplantainresidues AT chaparroacunasandrapatricia elaboraciondeunproductotipopastaalimenticiaapartirderesiduosdeplatanohartonprefreido |
