Resumen

MUNOZ SHUGULI, Cristina; PATINO VIDAL, Cristian  y  MUNOZ JACOME, Eduardo. STUDY OF THE KINETICS OF DETERIORATION OF FROZEN PRE-FRIED PATACONES AS A FOOD DERIVED FROM GREEN PLANTAIN (MUSA PARADISIACA). Perfiles [online]. 2018, vol.2, n.20, pp.6-12. ISSN 2477-9105.  https://doi.org/10.47187/perf.v2i20.26.

Flat green banana chip “patacón” is a green banana based food and it is one of the most consumed products by banana producing countries. Industrially, this is an innovative exporting product for these countries but the production and important parameters of its shelf-life has not been studied. In this context, the aim of this work was study the kinetics of some of the most important parameters of conservation in pre-fried and frozen patacones. For this, an accelerated shelf-life study was carried out at three different storage temperatures: 5 °c, 20 °c and 30 °c. changes in lightness and color were measured by a computer vision system and a gravimetric method was used to calculate the weight loss percentage. Lightness (L*) followed a first order kinetics order and was lightly dependent of storage temperature while color change (ΔE2000) and weight loss percentage followed a zero order kinetics, being color the most susceptible parameter to storage temperature.

Palabras clave : kinetics; prefried patacones; color; loss of weight.