Reacciones de pardeamiento presentes durante el procesamiento de puré de banano que afectan su calidad y sus posibles soluciones

Abstract

In this project the browning reactions that can occur in the banana purée elaboration were identified, describing the conditions that favor them, likewise the conditions that inhibit these unwanted reactions are described. A flowchart of banana mash processing at an industrial scale is presented where each of the parameters is detailed in the different stages and what are the causes that cause the browning in each one of them, besides the solutions are proposed depending on the Origin of the problem. There are two types of browning reactions (enzymatic and non-enzymatic). However, we could be concluded that the browning reaction that most affects the banana mash is the enzymatic, that is why in the proposed stages physical and chemical forms are designed, in addition to control parameters to counteract it (dosage of acid solution organic that helps in the addition of ascorbic acid as an antioxidant in the final product, in addition to the decrease in pH, the preheating that contributes to the inhibition of the polyphenoloxidase enzyme by increasing the temperature of the food, the deaerated prevents enzymatic oxidation by the absence of oxygen in the product). On the other hand, during the processing the non-enzymatic browning is presented as the Maillard reaction and the caramelisation of sugars, which are catalyzed by the high temperatures, therefore, during the sterilization, temperature limits were established.