Aprovechamiento y elaboración de carne vegetal tipo hamburguesa a partir de la reutilización de la cascara de plátano macho (Musa balbisiana)

Abstract

The objective of this research project was the elaboration of a hamburger-type vegetable meat from the reuse and utilization of plantain peel (musa balbisiana) as an alternative for a balanced vegetarian diet, in addition to the reduction of the environmental pollution produced by the decomposition of this waste. Performing a process of 7 stages being these, selection, washing, cooking, fiber dragging, grinding, drying and seasoning which help us to obtain as final product a vegetable meat, considering the control variables temperature, time and humidity for which a total of 9 treatments were performed at temperatures of 50, 70 and 77ºC with respect to the drying operation, obtaining a high yield of 86.32% of the three treatments performed at 70ºC in a time of approximately 2 hours, 70 and 77ºC with respect to the drying operation, obtaining a high yield of 86.32% of the three treatments carried out at 70ºC in a time of approximately 2 hours; however, the treatments carried out at a temperature of 50ºC also presented a high yield of 80.61% in a time of 6 hours, which is greater than the previous treatment mentioned. Finally, the physical-chemical, microbiological and sensory characterization was carried out, which revealed a nutritional value of 9.06% fiber and 5.78% protein, as well as the absence of total coliforms and escherichia coli. Also, the sensory analysis was carried out on the basis of color, odor, appearance, flavor and consistency, which resulted in a product suitable for consumption. However, it is recommended for future research to improve the grinding stage to obtain a better dough consistency.