Análisis de perfil de textura en plátanos Pelipita, Hartón y Topocho

Abstract

The aim of this study was to evaluate the texture of raw and cooked Pelipita banana (Musa ABB) and compare it with that of raw and cooked green bananas Hartón (Musa AAB) and Topocho (Musa ABB subgroup Bluggoe Silver) by texture profile analysis. Texture, as a physical property of a given food is extremely important to determine its acceptability. Samples of Pelipita bananas of the variety Musa ABB were subjected to texture profile analysis at cooking times of 20, 30, 40 and 50 minutes at 100 °C. The moisture content of banana Pelipita is lower than that of Hartón and Topocho bananas. The texture profile analysis showed that at the end of the cooking time Pelipita banana resulted to be harder.