Proceso de extrusión de harina de banano verde: Propiedades antioxidantes y estructurales
Resumen
Una de las alternativas viables para aprovechar el banano verde de rechazo que no cumple con los parámetros de calidad para ser exportado, consiste en transformarlo en harina, sin embargo,
es necesario evaluar los cambios en las propiedades fisicoquímicas, antioxidantes y estructurales porque estos resultados son insumos importantes para dar soporte a posibles aplicaciones de cada harina en diferentes productos alimenticios. El objetivo de este estudio fue evaluar el efecto del secado por aire caliente y el proceso de extrusión sobre las propiedades fisicoquímicas, estructurales y actividad antioxidante del banano verde de rechazo. Para ello, se determinó el pH, acidez titulable, actividad del agua, contenido de humedad, fenoles totales y la actividad antioxidante usando ABTS, DPPH y ORAC tanto de la pulpa, como de la harina obtenida mediante deshidratación con aire caliente (HBVD) y por extrusión (HBVE). En cuanto a la estructura, se determinaron HBVD y HBVE mediante espectroscopía FTIR y Raman. No se encontró diferencia significativa en los valores medios de pH y acidez entre la pulpa y las harinas de banano verde (HBVD y HBVE). Además, los resultados de ABTS, DPPH y ORAC fueron mayores para la pulpa, mientras la muestra HBVE tuvo mayor contenido de fenoles totales. Las harinas HBVD y HBVE presentaron valore similares de ORAC, aunque la HBVE tuvo mayores valores de ABTS y DPPH comparado con la HBVD. Adicionalmente, los espectros FTIR y Raman evidenciaron un cambio estructural en la muestra HBVE con respecto a la del tratamiento HBVD, debido principalmente a la temperatura y el esfuerzo cortante aplicado en el proceso de extrusión.
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Datos de los fondos
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Sistema General de Regalías de Colombia
Números de la subvención BPIN 2020000100698 -
Universidad Nacional de Colombia
Números de la subvención 51045 -
Ministerio de Ciencia, Tecnología e Innovación
Números de la subvención CT 195-2023
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