Pérez Donado, Carmen E.

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Evaluación de las características físicoquímicas y nutricionales de dos cultivares de plátano (Musa paradisiaca spp.) Maiden y FHIA 20
(2021-11-22) Pérez Donado, Carmen E.; Pérez Muñoz, Fernando; College of Agricultural Sciences; Chávez Jáuregui, Rosa N.; Huertas Miranda, Javier A.; Department of Food Science and Technology; Gregory Crespo, Alexandra
Plantain is the highest consumption farinaceous in Puerto Rico. However, Maricongo variety crops do not satisfy the demand for fresh and processed products. The objective of this study was to evaluate the physicochemical and nutritional characteristics of Maiden and FHIA 20 plantains in stages 1 and 5 and their starch properties, comparing these values with Maricongo. Results showed that FHIA 20 had the highest moisture and sugars content. According to the study on nutritional fractions, baked Maricongo stood out because of its lowest RAG value. There were no significant differences in SAG values. eGI values were classified as medium and high glycemic index, where frying and baking processes presented the medium values. Initial gelatinization temperature and starch morphologies of cultivars were similar, but FHIA 20 granules were longer. This research concludes that Maiden variety constitutes a potential option to substitute the Maricongo cultivar.