Maldonado R, Pacheco de Delahaye E
Instituto de Química y Tecnología, Facultad de Agronomía, Universidad Central de Venezuela, Maracay, Venezuela.
Arch Latinoam Nutr. 2000 Dec;50(4):387-93.
With the purpose of diversifying the use of green plantain flour, a functional evaluation was performed by substituting 7% of chocolate cookie wheat flour by dehydrated green plantain flour; thus allowing to obtain a product with good physical and organoleptic qualities, as well as a better nutritional quality, as for dietary fibre and resistant starch. As a result of the use of this dehydrated green plantain flour (G-HT/HPV), the values of some chemical components increased significantly (P 0.05 Pound) in comparison to the standard cookies (GP): ash (2.46 to 2.69%), proteins (8.93 to 9.69%), dietary fiber (4.97 to 5.40%), resistant starch (0.19 to 0.23%) and total sugar (25.26 to 30.55). The G-HT/HPV complies with the industrial requirements as for moisture (2.7300%), ph (8.43), aw (0.205) and color (L = 31.78; a = 7.95 and b = 10.51). Besides, thanks to the use of G-HT/HPV the flours scattering during the kneaded process was diminished, thus reducing the cookie diameter and increasing the resistance to breaking (1.48 to 2.06 Kgf), in comparison to the GP. While evaluating the shelf life for G-HT/HPV, it was demonstrated that was affected by moisture, pH, aw and acidity after the first month of storage. In the preference comparison test between the G-HT/HPV and a trademark cookie (GC), no significant differences were founded. Both were accepted and qualified between good and very good, as for sensorial features like colour, fragrance and taste. However, significant differences were detected in relation to texture, and they were corroborated in the texture profile analysis. In this test the panel staff, while evaluating both types of cookies demonstrated that there are 8 features that can be used to describe them: firm, crumble, crisp, mealy, soft, lumpy, particle size and chewy.
为了使绿色大蕉粉的用途多样化，通过用脱水绿色大蕉粉替代7%的巧克力曲奇小麦粉进行了功能评估；从而获得了一种具有良好物理和感官品质以及更好营养品质（如膳食纤维和抗性淀粉）的产品。由于使用了这种脱水绿色大蕉粉（G-HT/HPV），与标准曲奇（GP）相比，一些化学成分的值显著增加（P < 0.05）：灰分（从2.46%增至2.69%）、蛋白质（从8.93%增至9.69%）、膳食纤维（从4.97%增至5.40%）、抗性淀粉（从0.19%增至0.23%）和总糖（从25.26%增至30.55%）。G-HT/HPV在水分（2.73%）、pH值（8.43）、水分活度（0.205）和颜色（L = 31.78；a = 7.95；b = 10.51）方面符合工业要求。此外，由于使用了G-HT/HPV，在揉捏过程中面粉的散落减少，从而与GP相比，曲奇直径减小且抗碎性增加（从1.48千克力增至2.06千克力）。在评估G-HT/HPV的保质期时，发现储存第一个月后其受水分、pH值、水分活度和酸度的影响。在G-HT/HPV与一个品牌曲奇（GC）的偏好比较测试中，未发现显著差异。就颜色、香味和味道等感官特征而言，两者都被接受且评价为良好到非常好。然而，在质地方面检测到显著差异，并且在质地剖面分析中得到了证实。在该测试中，专家小组在评估这两种曲奇时表明，有8个特征可用于描述它们：硬实、易碎、酥脆、粉状、柔软、块状、颗粒大小和耐嚼。
