Potential green plantain to prepare healthy snacks
Abstract
The aim of this work was to develop an extruded baked snack made with a blend of plantain flour and cornmeal for a nutritional product, functional and sensory properties that allow its acceptability by consumers. The results showed that the levels of acceptance in texture, taste and color are based on chemical treatment that was used to prepare banana flour and concentration plantain flour baking the extruded product formulation. Are joint actions allowed obtaining a snack with acceptable organoleptic characteristics with low fat content because it was a baked product that could be an alternative nutritious snack, plus it would increase the added value of a regional culture, which could in future impact on economic activity of great importance in the Papaloapan Basin.
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References
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