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.

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