Formulación de una mezcla seca para la preparación de una crema de banano (Musa sapientum) tipo repe.

Abstract

The objective of this research was to develop a dehydrated cream “repe” based on green plantain (Musa sapientum), using natural ingredients and dehydration techniques as an innovative, functional and sustainable alternative to the traditional cream of Loja and El Oro. Green banana, abundant in Ecuador but underutilized because it does not meet export standards, represents an excellent raw material due to its high content of resistant starch, dietary fiber and bioactive compounds with health benefits. A formulation was proposed that combines green plantain flour with ingredients such as powdered milk, butter, Parmesan cheese, onion, coriander and salt. For its preparation, the selected ingredients were individually dehydrated, ground and mixed in different proportions, following principles of Good Manufacturing Practices and complying with Ecuadorian technical regulations (NTE INEN 2602:2019). Nineteen experimental treatments were formulated, of which five were selected for sensory analysis by means of a hedonic scale with 18 panelists, being the T5 formulation the one that reached the highest acceptance. This formulation was taken as the final basis to evaluate its physicochemical, bromatological and microbiological properties. In the physicochemical analysis of the rehydrated dehydrated cream, 4 °Brix, acidity of 0.078 % and pH of 5.61 were obtained, all within the ranges established by the regulations. From the bromatological point of view, the final product showed 13 % moisture (within the maximum permitted limit), 10 % protein, 26.9 % fat, 1.2 % fiber, 10.28 % ash and 38.62 % carbohydrates. Microbiological analyses showed the absence of Salmonella spp. and a Staphylococcus aureus count of less than 10 CFU/g, complying with the safety criteria established in the Ecuadorian standard. These results indicate an adequate hygienic management during the entire production process.