Food paste production from pre-fried harton plantain residues
Abstract
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.
Keywords
agroindustiy, harton, new products, plantain, semolina.
References
- Passo Tsamo CV, Herent MF, Tomekpe K, Happi Emaga T, Quetin-Leclercq JH, Rogez J, Larondelle Y, Andre C. Phenolic profiling in the pulp and peel of nine plantain cultivars (Musa sp.). Food Chem. 2015; 167: 197-204. DOI: http://doi.org/10.1016/j.foodchem.2014.06.095.
DOI: https://doi.org/10.1016/j.foodchem.2014.06.095
- Turner DW, Fortescue JA, Ocimati W, Blomme G. Plantain cultivars (Musa spp. AAB) grown at different altitudes demonstrate cool temperature and photoperiod responses relevant to genetic improvement. F Crop Res. 2016; 194: 103-111. DOI: http://doi.org/10.1016/j.fcr.2016.02.006.
DOI: https://doi.org/10.1016/j.fcr.2016.02.006
- Olmos Soler AM. Cadena Productiva del Plátano. Ministerio de Agricultura y Desarrollo Rural. 2015.
- FAO. Panorama General de la Producción y el Comercio Mundial de Banano. Depósitos de documentos de la FAO. 2010. Disponible en: http://www.fao.org/docrep/007/y5102s/y5102s04.htm.
- Martínez H. La Cadena del Plátano en Colombia. Bogotá (Colombia). 2005.
- Pérez M, Ruiz D, Schneider M, Autino J, Romanelli G. La química verde como fuente de nuevos compuestos para el control de plagas agrícolas. Cienc en Desarro. 2013; 4(2): 83-91.
- Quaglia G.Ciencia y Tecnología de la Panificación. Zaragoza (España). 1991.
- ICBF. Tabla de composición de los Alimentos Colombianos. 2016. Disponible en: http://www.icbf.gov.co/portal/page/portal/PortalICBF/bienestar/nutricion/tabla-alimentos.
- Wang L, Duan W, Zhou S, Quian H, Zhang H, Qi X. Effects of extrusion conditions on the extrusion responses and the quality of brown rice pasta. Food Chem. 2016; 204: 320-325. DOI: http://doi.org/10.1016/j.foodchem.2016.02.053.
DOI: https://doi.org/10.1016/j.foodchem.2016.02.053
- Ficco DBM, De Simone V, Colecchia S, Pecorella I, Platani C, Nigro F, Finocchiaro F, Papa R, De Vita P. Genetic Variability in Anthocyanin Composition and Nutritional Properties of Blue, Purple, and Red Bread (Triticum aestivum L.) and Durum (Triticum turgidum L. ssp. turgidum convar. durum) Wheats. J Agric Food Chem. 2014; 62 (34): 8686-8695. DOI: http://doi.org/10.1021/jf5003683.
DOI: https://doi.org/10.1021/jf5003683
- Ficco DBM, De Simone V, De Leonardis AM, Giovanniello V, Del Nobile MA, Padalino L, Lecce L, Borrelli GM, De Vita P. Use of purple durum wheat to produce naturally functional fresh and dry pasta. Food Chem. 2016; 205: 187-195. DOI: http://doi.org/10.1016/j.foodchem.2016.03.014.
DOI: https://doi.org/10.1016/j.foodchem.2016.03.014
- Cabrera-Chávez F, Calderón de la Barca AM, Islas-Rubio A R, Marti A, Marengo M, Pagani MA, Bonomi F, Iametti S. Molecular rearrangements in extrusion processes for the production of amaranth-enriched, gluten-free rice pasta. LWT - Food Sci Technol. 2012; 47(2): 421-426. DOI: http://doi.org/10.1016/j.lwt.2012.01.040.
DOI: https://doi.org/10.1016/j.lwt.2012.01.040
- Marengo M, Bonomi F, Marti A, Pagani MA, Elkhalifa AEO, Iametti S. Molecular features of fermented and sprouted sorghum flours relate to their suitability as components of enriched gluten-free pasta. LWT - Food Sci Technol. 2015; 63(1): 511-518. DOI: http://doi.org/10.1016/j.lwt.2015.03.070.
DOI: https://doi.org/10.1016/j.lwt.2015.03.070
- Bouasla A, Wójtowicz A, Zidoune MN. Gluten-free precooked rice pasta enriched with legumes flours: Physical properties, texture, sensory attributes and microstructure. LWT - Food Sci Technol. 2016; 75: 569-577. DOI: http://doi.org/10.1016/j.lwt.2016.10.005.
DOI: https://doi.org/10.1016/j.lwt.2016.10.005
- Jalgaonkar K, Jha SK. Influence of particle size and blend composition on quality of wheat semolina-pearl millet pasta. J Cereal Sci. 2016; 71: 239-245. DOI: http://doi.org/10.1016/j.jcs.2016.09.007.
DOI: https://doi.org/10.1016/j.jcs.2016.09.007
- Diantom A, Carini E, Curti E, Cassotta F, D’Alessandro A, Vittadini E. Effect of water and gluten on physico-chemical properties and stability of ready to eat shelf-stable pasta. Food Chem. 2016; 195: 91-96. DOI: http://doi.org/10.1016/j.foodchem.2015.04.026.
DOI: https://doi.org/10.1016/j.foodchem.2015.04.026
- Aston LM, Gambell JM, Lee DM, Bryant SP, Jebb SA. Determination of the glycaemic index of various staple carbohydrate-rich foods in the UK diet. Eur J Clin Nutr. 2008; 62: 279-285. DOI: http://doi.org/10.1038/sj.ejcn.1602723.
DOI: https://doi.org/10.1038/sj.ejcn.1602723
- AOAC, Official Methods of Analysis, 16th ed. AOAC INTERNATIONAL. 1998.
- Ministerio de Salud. Resolución No. 4393 de 1991. Fabricación, empaque y comercialización de Pastas Alimenticias. 1991.
- Bassama J, Achir N, Trystram G, Collignan A, Bohuon P. Deep-fat frying process induces nutritional composition diversity of fried products assessed by SAIN/LIM scores. J Food Eng. 2015; 149: 204-213. DOI: http://doi.org/10.1016/j.jfoodeng.2014.10.017.
DOI: https://doi.org/10.1016/j.jfoodeng.2014.10.017
- Bastida S, Sánchez-Muniz FJ. Frying. A Cultural Way of Cooking in the Mediterranean Diet. The Mediterranean Diet: An Evidence-Based Approach. 2014; 217-234.
DOI: https://doi.org/10.1016/B978-0-12-407849-9.00021-X
- Iametti S, Bonomi F, Pagani MA, Zardi M, Cecchini C, D´Egidio MG. Properties of the proteins and carbohydrate fractions in immature wheat kernels. J Agric Food Chem. 2006; 54: 10239-10244. DOI: http://doi.org/10.1021/jf062269t.
DOI: https://doi.org/10.1021/jf062269t
- Larrosa V, Lorenzo G, Zaritzky N, Califano A. Improvement of the texture and quality of cooked gluten-free pasta. LWT - Food Sci Technol. 2016; 70: 96-103. DOI: http://doi.org/10.1016/j.lwt.2016.02.039.
DOI: https://doi.org/10.1016/j.lwt.2016.02.039
- Giuberti G, Gallo A, Cerioli C, Fortunati P, Masoero F. Cooking quality and starch digestibility of gluten free pasta using new bean flour. Food Chem. 2015; 175: 43-49. DOI: http://doi.org/10.1016/j.foodchem.2014.11.127.
DOI: https://doi.org/10.1016/j.foodchem.2014.11.127
- Giménez MA, González RJ, Wagner J, Torres R, Lobo MO, Samman NC. Effect of extrusion conditions on physicochemical and sensorial properties of corn-broad beans (Vicia faba) spaghetti type pasta. Food Chem. 2013; 136(2): 538-545. DOI: http://doi.org/10.1016/j.foodchem.2012.08.068.
DOI: https://doi.org/10.1016/j.foodchem.2012.08.068