Bibliographic citations
Acosta, C., Parodi, A. (2020). Diseño y validación de receta nutricional de snack elaborado con harina de cáscara de plátano verde (Musa paradisiaca) [Tesis, Universidad Peruana de Ciencias Aplicadas (UPC)]. http://hdl.handle.net/10757/652565
Acosta, C., Parodi, A. Diseño y validación de receta nutricional de snack elaborado con harina de cáscara de plátano verde (Musa paradisiaca) [Tesis]. PE: Universidad Peruana de Ciencias Aplicadas (UPC); 2020. http://hdl.handle.net/10757/652565
@misc{renati/1287799,
title = "Diseño y validación de receta nutricional de snack elaborado con harina de cáscara de plátano verde (Musa paradisiaca)",
author = "Parodi Redhead, Almendra Beatriz Vitalia",
publisher = "Universidad Peruana de Ciencias Aplicadas (UPC)",
year = "2020"
}
Objective: This study aims at designing and validating a nutritional recipe for a snack made of green banana (Musa paradisiaca) peel flour and assess the nutritional composition and microbiological quality of the flour. Banana peel, a food industry by-product, is a nutritious, low-cost material available all year round. Banana peel flour could be used as a functional ingredient due to its high fiber content and good functional properties. In general, university students have a very low dietary fiber intake due to altered dietary patterns; thus, we focused our study on this population. Methodology: The green banana peel flour was obtained from the peels of pre-climacteric bananas by fluidized- bed drying, after which, microbiological, proximate, and dietary fiber analyses were applied. The nutritional recipe for the snack was designed, validated and adjusted with the target population following the methodology of Centro Nacional de Alimentación de Perú, concluding with the nutritional and microbiological assessment of the end-product. Results: The dietary fiber, total carbohydrate, protein, total fat and energy contents of the GBPF were: 38.7 g, 76.3 g, 5.9 g, 3.6 g, and 361.2 kcal, per 100 g of flour. The snack was designed to contain at least 5g of dietary fiber per serving size, yet it had 7.74 g of dietary fiber per serving size, having a good acceptance among the panelists based on its sensory characteristics. Conclusion: the green banana peel flour showed great potential as a source of dietary fiber and as a functional ingredient and can be included in nutritional recipes.
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