Technological use of green banana flour with shell (Musa AAB) as a fat susbtitute for meat models

Abstract

Green banana flour with shell was evaluated as fat substitute for meat products. Unripe plantains were dried in a hot air dryer (70 °C) and milled by a hammer mill to obtain two flours with different mesh sizes (HF, HG). Proximal composition, water holding capacity (WHC), solubility (S), swelling (SW), and fat absorption capacity (FAC) were determined. 2%, 4% and 6% of HG and HF were added to a meat model emulsion as fat replacement. The effect of adding green banana flour was evaluated on cooking yield, water holding capacity, pH, hardness, gumminess, chewiness, adhesiveness, elasticity, cohesiveness and color. There were not significant differences between both flours for protein, fat, ashes, WHC, S, SW, and FAC. No significant differences were found for adhesiveness, elasticity, and cohesiveness. A drop in L*, b* and C* parameters regarding the control gel was determined with the increase of fat substitution. We recommend a substitution percentage equal or lower than 4%, which represents a 20% of fat reduction.

Keywords

• Geles cárnicos modelo
• Capacidad de retención de agua
• Capacidad de retención de grasa
• Textura