Evaluación cuantitativa del contenido de fibra dietética de un snack estandarizado, sensorialmente, a partir de harina de epicarpio y de harina de pulpa de plátano verde (musa paradisiaca l.), y de un snack testigo de harina de pulpa de plátano verde (musa paradisiaca l.)”

Aguilar Anastacio, Kevin Adolfo (2025) Evaluación cuantitativa del contenido de fibra dietética de un snack estandarizado, sensorialmente, a partir de harina de epicarpio y de harina de pulpa de plátano verde (musa paradisiaca l.), y de un snack testigo de harina de pulpa de plátano verde (musa paradisiaca l.)”. Other thesis, USAC.

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Abstract

Abstract The present research aimed to evaluate the dietary fiber content of a snack made from epicarp flour and green banana pulp flour (Musa paradisiaca L.), which was sensorially standardized through pilot panels. This snack was compared to a control snack made solely from green banana pulp flour, based on the amount of dietary fiber contained in both For this purpose, two flours were initially produced from green plantain (Musa Paradisiaca L.), through a process that began with the removal of residues and impurities from the raw material, continuing with the separation of the epicarp and the pulp, which were then subjected to a drying, grinding, and sieving process. Having obtained the flours, pilot tests were carried out, in which a production process for snacks from these two flours derived from green plantain (Musa Paradisiaca L.) was established, and later, three snacks were prepared with different formulations each; being the following: Formulation 1 (90% pulp flour and 10% epicarp flour of green plantain), Formulation 2 (85% pulp flour and 15% epicarp flour of green plantain), and Formulation 3 (80% pulp flour and 20% epicarp flour of green plantain). The three snack formulations were sensorially evaluated, analyzing the most acceptable attributes regarding color, flavor, odor, and texture (“crunch”). For this purpose, two pilot panels were carried out with the participation of 25 panelists, in addition to using the hedonic scale as a tool to weigh the data provided by the judges. Once the data obtained from both panels were statistically analyzed through an analysis of variance –ANOVA– using Fisher’s method, Formulation 1 was standardized, corresponding to the snack made with 90% pulp flour and 10% epicarp flour of green plantain, identified with code 496. This formulation obtained better acceptance from the panelists in terms of its sensory attributes, as it was rated according to the arithmetic mean as “Moderately liked”.

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