TY - JOUR AU - Alarcón García, Miguel Ángel AU - López Vargas, Jairo Humberto AU - Restrepo Molina, Diego Alonso PY - 2013/01/01 Y2 - 2024/03/29 TI - Caracterización de la Funcionalidad Tecnológica de una Fuente Rica en Fibra Dietaria Obtenida a partir de Cáscara de Plátano JF - Revista Facultad Nacional de Agronomía Medellín JA - Rev. Fac. Nac. Agron. Medellín VL - 66 IS - 1 SE - Research articles DO - UR - https://revistas.unal.edu.co/index.php/refame/article/view/39534 SP - 6959-6968 AB - Green plantain peels (Musa AAB) were subjected to an industrial process involving selection, washing, chopping, drying (until reach a final moisture content of 5%) and grounding steps with the aim of obtaining a source of dietary fiber and perform their characterization. The total process yield was 2% as a fiber source plantain peel (FSPP). Values for total dietary fiber (TDF; 46.79%), soluble dietary fiber (SDF; 1.68%) and insoluble dietary fiber (IDF; 45.12%) were determined. The resulting material was subjected to the effect of two levels of temperature (environmental temperature, 20 ºC, and scalding temperature, 74 °C for meat products). Under these conditions, the FSPP was characterized in terms of water absorption capacity, oil retention capacity, water holding capacity and organic molecules absorption capacity; these variables did not represent statistically significant differences, except for the oil retention capacity. Therefore, it can be concluded that FSPP corresponds to a suitable resource for inclusion in meat matrices. ER -