Valoración del efecto del tratamiento térmico (cocción) sobre la calidad nutricional y funcional del banano morado (musa acuminata) red dacca

The primary objective of this research was to evaluate the state of maturity (green and red) and the cooking method (with shell and without shell) used in purple bananas and their effect on the nutritional characteristics (moisture, fat, ash, fiber). , ash, energy and total polyphenols), for which a DCA design was used with a bifactorial arrangement A X B, with 4 treatments and 4 repetitions, the Tukey test was applied to the means of the treatments (p ≥ 0.05); The following factors were considered: A state of maturity of the fruit (green and red) and in factor B cooking method (with shell and without shell), the experimental phase of the investigation as well as obtaining the bromatological results (humidity , ash, fat, fiber, energy) was carried out in the laboratories of the State Technical University of Quevedo , and the analyzes of total polyphenols in the National Institute of Agricultural Research INIAP Santa Catalina; By controlling these parameters, it was determined that there was no significant difference in factor A, state of maturity, however, there was a significant difference in factor B, cooking method, as well as in interactions, concluding that the best treatment was the one carried out. with green, purple bananas and cooked with peel. The little information and studies carried out on the purple banana have been important to be able to carry out this research work.

• Autore principale: Ortíz Vásquez, Dajanna Lilibeth (author)
• Natura: bachelorThesis
• Lingua: spa
• Pubblicazione: 2023
• Soggetti: polifenoles, banano morado, alimento, nutricional
• Accesso online: https://repositorio.uteq.edu.ec/handle/43000/7124